Is S F Pinapple upside down cake possible?

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Dijean's picture
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Joined: 2009-08-07

I have friend that asked me to make it for her.Any ideas? Thanks in advance! Diane

jhrgreer@yahoo.com's picture
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Joined: 2009-08-07
What does the "S F" stand

What does the "S F" stand for...Sugar free?

jhrgreer@yahoo.com's picture
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Joined: 2009-08-07
Pineapple Upside Down Cake

Pineapple Upside Down Cake (sugar free)
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14 oz. Crushed pineapple
1/4c. pecans
2 Tbs. lemon juice
1 3/4 teas. Equal
1 teas. cornstarch
4Tbs. butter room temp.
3 1/2 teas. Equal
1 egg
1 c. cake flour
1 1/2 teas. baking powder
1/2 teas. baking soda
1/4 teas. cinnamon
1/4 teas. ground nutmeg
1/8 teas. ground ginger
1/3 c. buttermilk

Method
Drain pineapple reserving 1/4 c juice. Mix pineapple, pecans, 1 Tbs. lemon juice, 1 3/4 teas. equal, and cornstarch in bottom of 8 in square pan spread evenly. Beat butter and 3 1/2 teas. equal until fluffy beat in egg. Combine flour, baking powder, baking soda, and spices; add to butter mix. Add butter milk and pineapple juice and lemon juice. Spread over pineapple mix. Bake at 350 for 25 min. invert immediately.

Notes: If desired add cherries to bottom of pan with pineapple mix.

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Pineapple Upside Down Cake - Sugar Free
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Dietary Exchanges: 1 1/2 starch, 1 fat

14 ounces unsweetened crushed pineapple in juice, undrained
1/4 cup pecan pieces (optional)
2 tablespoons lemon juice
1 3/4 teaspoons Equal sugar substitute, measure (I used an alternative brand brown or 6 packets Equal sugar substitute) or 1/4 cup Equal Spoonful (I used an alternative brand brown or 6 packets Equal sugar substitute)
1 teaspoon cornstarch
4 tablespoons margarine, at room temperature
3 1/3 teaspoons Equal sugar substitute, measure (12 packets) or 12 teaspoons Equal sugar substitute or 1/2 cup Equal Spoonful (I used an alternative brand sugar substitute as I do not like the flavor Equal gives when baked)
1 egg
1 cup cake flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground ginger
1/3 cup buttermilk

Directions
1 Drain pineapple, reserving 1/4 cup juice. Mix pineapple, pecans, 1.

2 tablespoon lemon juice, 1/4 cup sugar substitute and cornstarch in bottom of a 8-inch square or 9-inch round cake pan; spread mixture evenly in pan.

3 Beat margarine and 1/2 cup sugar substitute in medium bowl until fluffy;.

4 beat in egg. Combine flour, baking powder, baking soda and spices in small.

5 bowl. Add to margarine mixture alternately with buttermilk, 1/4 cup reserved.

6 pineapple juice and remaining 1 tablespoon lemon juice, beginning and ending with dry ingredients.

7 Spread batter over pineapple mixture in pan. Bake in a preheated 350 degree oven until browned and toothpick inserted in center comes out clean, about 25 minutes. Invert cake immediately onto serving plate. Serve warm or at room temperature.

8 Note: If desired, maraschino cherry halves may be placed in bottom of cake.

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