Weight Watchers 5 Ingredient Pineapple Upside Down Cake Recipes

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FIVE-INGREDIENT PINEAPPLE UPSIDE-DOWN CAKE



Five-Ingredient Pineapple Upside-Down Cake image

Rich and delicious. We took an old-fashioned recipe, lightened it up and gave it a convenience food spin.

Categories     Dessert

Time 47m

Yield 10 servings

Number Of Ingredients 5

0.25 cup(s) Unsalted butter divided
0.25 cup(s) Packed light brown sugar
0.75 slice(s) Canned pineapple rings in juice reserve 60ml (¼ cup) juice*
115 gm Unprepared vanilla cake mix about 250ml (1 scant cup)
1 large egg(s) Egg(s)

Steps:

  • Preheat oven to 190°C (375˚F).
  • Melt 30ml (2 Tbsp) butter in a 22.5-cm (9-in) round, flameproof, aluminum pan over medium-low heat (make sure to cover entire pan bottom); sprinkle sugar over top. Carefully place pineapple rings in a single layer in bottom of pan. Increase heat to medium-high and cook until pineapple caramelizes, flipping once, about 2 minutes per side; remove pan from heat.
  • Melt remaining 30ml (2 Tbsp) butter on stove top or in microwave. In a medium-size mixing bowl, beat egg with remaining melted butter. Add cake mix and reserved pineapple juice; combine well.
  • Pour batter over pineapple; bake until a toothpick inserted in centre of cake comes out clean, about 30 to 35 minutes. Allow cake to cool for about 15 to 20 minutes; when still warm, loosen sides with a knife and invert cake onto a serving plate. Slice into 10 pieces and serve. Yields 1 slice per serving.

Nutrition Facts : Calories 299 kcal

WEIGHT WATCHERS FIVE INGREDIENT PINEAPPLE UPSIDE DOWN CAKE



Weight Watchers Five Ingredient Pineapple Upside Down Cake image

Make and share this Weight Watchers Five Ingredient Pineapple Upside Down Cake recipe from Food.com.

Provided by Rosiegirl

Categories     Dessert

Time 47m

Yield 1 cake, 10 serving(s)

Number Of Ingredients 5

1/4 cup unsalted butter, divided
1/4 cup light brown sugar, packed
340 g pineapple slices in juice, canned, 1/4 cup pineapple juice reserved
1 large egg
250 ml vanilla cake mix

Steps:

  • Preheat oven to 375°F.
  • Melt 2 tbsp butter in 9 inch round, flameproof, aluminum pan over medium low heat (make sure to cover entire bottom of pan).
  • Sprinkle sugar over top.
  • Carefully place pineapple rings in a single layer in bottom of pan.
  • Increase heat to medium - high and cook until pineapple caramelizes, flipping once, about 2 minutes per side.
  • Remove pan from heat.
  • Melt remaining 2 tbsp butter on stove top or in microwave.
  • In a medium size mixing bowl beat egg with remaining melted butter,.
  • Add cake mix and reserved pineapple juice. Combine well.
  • Pour batter over pineapple.
  • Bake until a toothpick inserted in centre of cake comes out clean, about 30 to 35 minutes.
  • Allow cake to cool for about 15 to 20 minutes.
  • When still warm loosen sides with a knife and invert cake onto a serving plate.
  • Slice into 10 pieces and serve.
  • Yields 1 slice per serving.

Nutrition Facts : Calories 89.1, Fat 5.1, SaturatedFat 3.1, Cholesterol 30.8, Sodium 9.6, Carbohydrate 10.8, Fiber 0.3, Sugar 10.3, Protein 0.8

FIVE-INGREDIENT PINEAPPLE UPSIDE-DOWN CAKE



Five-ingredient pineapple upside-down cake image

We took a rich, old-fashioned favorite, lightened it up, and gave it a convenience food spin in the way of baking with cake mix and canned pineapple rather than starting from scratch. This means dessert fit for a party in just about an hour with far fewer dishes than if it was full-on homemade. It'll look like you spent lots of time in the kitchen creating, and the cake's delectable caramelized fruit top always gets plenty of oohs and aahhs. Adding some reserved pineapple juice ensures an enviably soft cake crumb. Whip up this cake when you're hosting a fall or winter pot luck party. Or go completely old school with it, and end a mid-century-inspired meal of a casserole or pot roast with this nostalgic sweet.

Categories     Dessert

Time 1h10m

Yield 8 servings

Number Of Ingredients 5

0.25 cup(s) Unsalted butter divided
0.25 cup(s) Packed light brown sugar
15 oz Drained canned sliced pineapple in juice 1/4 cup juice reserved
1 large egg(s) Egg(s)
0.25 pound(s) Unprepared vanilla cake mix about 1 scant cup

Steps:

  • Preheat oven to 375˚F.
  • Melt 2 tbsp butter in a 9-inch round, flameproof, aluminum pan over medium-low heat (make sure to cover entire pan bottom); sprinkle sugar over top. Carefully place pineapple rings in a single layer in bottom of pan (you'll use about 7 slices). Increase heat to medium-high and cook until pineapple caramelizes, flipping once, about 2 minutes per side; remove pan from heat.
  • Melt remaining 2 tbsp butter on stove top or in microwave. In a medium-size mixing bowl, beat egg with melted butter. Add cake mix and reserved pineapple juice; combine well.
  • Pour batter over pineapple; bake until a toothpick inserted in center of cake comes out clean, about 30 to 35 minutes. Allow cake to cool for about 15 to 20 minutes; when still warm, loosen sides with a knife and invert cake onto a serving plate. Slice into 8 pieces and serve.
  • Serving size: 1 piece of cake

Nutrition Facts : Calories 388 kcal

FIVE INGREDIENT PINEAPPLE UPSIDE DOWN CAKE RECIPE



Five ingredient pineapple upside down cake Recipe image

Provided by á-10058

Number Of Ingredients 6

1/4 c unsalted butter divided
1/4 c packed light brown sugar
3/4 pd canned pineapple rings in juice, 1/4 c juice reserved
1 large egg
1/4 pd vanilla cake mix about 1 scant cup
use 7 pineapple rings

Steps:

  • preheat oven to 375 melt 2 T butter in a 9 inch round aluminum pan over medium low heat (make sure to cover entire pan bottom) sprinkle sugar over top carefully place pineapple rings in a single layer in bottom of pan increase heat to med high and cook until pineapple caramelizes flipping once about 2 mins per side-remove pan from heat melt remaining 2 T butter on stove top or in microwave in a medium bowl beat egg with remaining melted butter add cake mix and reserved pineapple juice-combine well pour batter over pineapple and bake until toothpick comes out clean 30-35 mins-allow cake to cool 15-20 mins when still warm loosen sides with a knife and invert cake onto serving plate-slice into 10 slices and serve

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