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Categories:
pineapple brown sugar margarine vegetable cooking spray sugar cream cheese margarine egg whites egg flour baking powder salt Cheddar cheese vanilla
Viewed: 30 - Published at: 4 years agoIngredients
- 1 (20-ounce) can unsweetened pineapple slices, undrained
- 1/2 cup firmly packed brown sugar
- 2 tablespoons stick margarine
- Vegetable cooking spray
- 3/4 cup sugar
- 1/4 cup reduced-fat cream cheese
- 2 tablespoons stick margarine
- 2 egg whites
- 1 egg
- 3/4 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 3/4 cup (3 ounces) finely shredded sharp cheddar cheese
- 1/2 teaspoon vanilla extract
Method
- Preheat oven to 350°.
- Drain pineapple, reserving 1/4 cup juice. Place reserved juice and 3 pineapple slices in a blender, and process until smooth; set aside.
- Combine brown sugar and 2 tablespoons margarine in a saucepan; cook over medium-low heat until melted. Remove from heat; add 1/4 cup pureed pineapple, stirring until blended. Pour mixture into a 9-inch round cake pan coated with cooking spray.
- Cut remaining pineapple slices in half crosswise, and arrange in a single layer over brown sugar mixture; set aside.
- Combine 3/4 cup sugar, cream cheese, and 2 tablespoons margarine in a large bowl; beat at medium speed of a mixer until blended. Add 2 egg whites and egg, 1 at a time, beating after each addition. Combine flour, baking powder, and salt; add to creamed mixture, beating until blended. Stir in the remaining pureed pineapple, cheddar cheese, and vanilla.
- Pour batter evenly over pineapple slices. Bake at 350° for 45 minutes or until a wooden pick inserted in the center comes out clean. Let cool in pan 10 minutes; invert cake onto a serving plate. Serve warm.
