1 Can (8 oz. / 227 g) Pineapple Slices
1 Tbsp. / 15 ml Butter or Margarine
1/4 Cup / 60 ml Brown Sugar
1/4 teas. / 2.5 ml Watkins
Cinnamon
1 Tbsp. / 15 ml Reserved Pineapple Juice
4 Maraschino Cherries, halved
1 Cup / 250 ml All-Purpose Flour
1-1/2 teas. / 7.5 ml Watkins
Baking Powder
2 Egg Whites
1 Egg
2/3 Cup / 160 ml Sugar
1/3 Cup / 80 ml Skim Milk
2 Tbsp. / 30 ml Butter or Margarine, melted
1 teas. / 5 ml Watkins Vanilla, Original
Double-Strength
1/2 teas. / 2.5 ml Watkins
Pineapple Extract
Watkins Cooking
Spray
Drain pineapple, reserving juice. Cut pineapple slices in
half. Spray a 9-inch / 23-cm round cake pan with Watkins Cooking
Spray. Melt 1 Tbsp. / 15 of butter in the pan by placing pan in oven for 5
minutes while it preheats to 350ºF / 180ºC. Remove pan from oven and stir in brown
sugar, cinnamon, and pineapple juice. Spread evenly in pan. Arrange pineapple and cherries
in pan on top of sugar mixture; set aside.
Combine flour and baking powder in small bowl; set aside.
In medium bowl, beat egg whites and egg with an electric mixer for 4 minutes. Gradually
add sugar, beating until light and fluffy. Add flour mixture and beat until just combined.
Add milk, butter and Watkins Vanilla
and Pineapple Extract; mix well. Pour batter over pineapple and
cherries. Bake for 30 to 35 minutes or until cake tests done. Cool in pan 5 minutes.
Loosen sides and invert cake onto serving plate. Serve warm. Makes 8 servings.
Nutritional Information Per Serving:
Calories 240, Protein 4g, Carbohydrates 41g, Sodium 130mg, Fat 6g, Saturated Fat 3g,
Cholesterol 92mg, Dietary Fiber 1g
