Pineapple Upside Down Cake

Serves 8

Nutritional Analysis Per Serving: 

Calories  180  Dietary Fiber  5g
Total Fat 1.5g Sugars  13g
Saturated Fat g Protein  8g
Cholesterol  mg Vitamin A 4%
Total Carbohydrate 38g Vitamin C 10%
Sodium  240mg Calcium  10%
Iron 13%
 

Amount:

Ingredients:

2 cups

 Pineapple, unsweetened, drained, reserving juice
¼ cup Reserved Pineapple Juice
¼ cup Raisins
1 cup All-Bran Cereal
¾ cup Whole Wheat Flour
½ cup All Purpose Flour
1 tsp. Baking Soda
1 tsp. Cinnamon
3 Tbsp. Unsweetened Applesauce
¼ cup Sugar
¾ cup Pasteurized Egg Substitute
1 cup Lite Fat Free Strawberry Banana Yogurt
1 tsp. Vanilla Flavoring

Recipe Directions:

  1. Spray 10-inch round cake pans with cooking spray. 

  2. Arrange pineapple in bottom of pan.

  3.  Place raisins around pineapple.

  4. Stir together All-Bran, flours, baking soda and cinnamon.  Set aside.

  5. In a large mixing bowl, beat together applesauce and sugar. 

  6. Add egg substitute, yogurt, vanilla and reserved pineapple juice, mixing until well blended. 

  7. Stir in dry ingredients, mixing only until combined. 

  8. Spread batter over pineapple and raisins. 

  9. Bake at 350 degrees (300 degree convection oven) about 35 minutes or until wooden toothpick inserted near the center comes out clean. 

  10. Let stand 10 minutes. 

  11. Turn cake upside down onto serving plate. 

  12. Remove from pan.  Cool. 

  13. Cut into 8 wedges.