Recipe - Pineapple Upside-Down Cake (Motts)

8 ounce Canned crushed pineapple in
juice; undrained
2 tablespoon Melted margarine; divided
One half cup Firmly packed light brown
sugar
6 Whole maraschino cherries
1 One half cup Allpurpose flour
2 tablespoon Baking powder
One fourth teaspoon Salt
1 cup Granulated sugar
One half cup Unsweetened Apple Sauce
1 Whole egg
3 Egg whites; beaten until
stiff

Preheat oven to 375F. Drain pinepple, reserve juice. Spray sides of 8 inch
square baking pan with nonstick cooking spray.

Spread 1 tablespoon melted margarine evenly in bottom of prepared pan.
Sprinkle with brown sugar; top with pineapple. Slice cherries in half.
Arrange cherries, cut side up, so that when cake is cut, each piece will
have cherry half in center.

In small bowl, combine flour, baking powder and salt.

In large bowl, combine granulated sugar, apple sauce, whole egg, remaining
1 tablespoon melted margarine and reserved pineapple juice. Add flour
mixture to apple sauce mixture; stir until well blended. Fold in egg
whites. Gently pour batter over fruit, spreading evenly.

Bake 35 to 40 minutes or until lightly browned. Cool on wire reack 10
minutes. Invert cake onto serving plate. Serve warm or cool completely. Cut
into 12 pieces.

Notes: Pantry: Mott's Natural Apple Sauce. (PER SERVING: 200 calories, 2.5
grams of fat, 240 mg of sodium, 20 mg of cholesterol, 12% calories from
fat)

Hanneman/Buster 1998Apr

Recipe by: Motts Applesauce www.motts.com

Posted to MCRecipe Digest by KitPATh phannema@wizard.ucr.edu on Apr 18,
1998