Reduced-fat Upside-Down Pineapple Cake

3 tbsp light brown sugar
1 tbsp low-fat margarine
7 canned pineapple rings, unsweetened
1/3 cup reserved pineapple juice
1½ cups all-purpose flour
2 tsp salt
½ cup applesauce, unsweetened
1/3 cup sugar
3 egg whites, lightly beaten
½ tsp vanilla extract
7 Maraschino cherries


  1. Preheat oven to 350° F.
  2. Melt the margarine in a 9-inch round cake pan. Add the brown sugar and 2 teaspoons of the reserved pineapple juice to the melted margarine and stir until well combined. The mixture should be evenly distributed at the bottom of the pan.
  3. Neatly assemble the pineapple rings in a single layer over the brown sugar mixture.
  4. Mix the flour, baking powder and salt in a large mixing bowl.
  5. In a separate mixing bowl, combine the applesauce, sugar, egg whites, vanilla and reserved pineapple juice. Mix well.
  6. Combine the applesauce mixture into the flour mixture. On medium speed, beat the two mixtures with an electric mixer until well incorporated.
  7. Pour the cake mix over the pineapple rings in the pan. Bake for 30 to 35 minutes or until a toothpick inserted in the middle comes out clean. Once the cake is done, invert it onto a cake platter or plate. Top with Maraschino cherries and enjoy!

Note: Do not let it cool for too long because the sugar will harden making it stick to the pan.

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