Low-Fat Pineapple Upside-Down Cake
Serves 12
241 calories
3g fat
49g carbohydrates
2g protein
303mg sodium
0g fiber
Duncan Hines Moist Deluxe Pineapple Supreme Cake Mix
1⅓ cups water
⅓ cup Smart Squeeze or ⅓ cup sugar-free vanilla-flavored syrup
¾ cup Egg Beaters
3 tablespoons Splenda brown sugar
1 8-ounce can sliced pineapples
10 tablespoons Fat-Free Cool Whip
This is still a cake, but it's a great idea to base desserts around fruit. Eventually you'll start to lean on fruit alone and forget about the cake!
Preheat oven to 350°F. Coat two 9" round pans with nonstick spray and set aside.
In a large bowl, combine cake mix, water, Smart Squeeze, and Egg Beaters.
Beat mixture on low speed for 2 minutes or until batter is moist and smooth.
Sprinkle Splenda on bottom of one cake pan. Place pineapple slices on top of Splenda. Pour cake batter evenly between both pans.
Bake cakes for 31 minutes or until a toothpick inserted in the center comes out clean. Allow cakes to cool. Invert cake without pineapple topping onto a dish.
Scoop 5 tablespoons of Cool Whip onto cake in dish. Invert second cake on top of first cake and top with another 5 tablespoons of Cool Whip.
It can be hard to resist eating batter while baking cakes, cookies, or brownies. A simple way to help yourself refuse the temptation while you bake is to suck on a peppermint. The strong minty flavor will take the enjoyment out of licking the bowl. If you don't have a mint, brush your teeth!
