Light Pineapple Upside Down Cake

1 Yellow cake mix made with pudding
4 egg whites
1 egg
1 ¼ cups skim milk
1 teaspoon vanilla
1/3 cup light whipped butter Land O’Lakes
1 cup brown sugar
1 (1lb. 4oz.) can of pineapple slices, drained
drained maraschino cherry halves
Fat free whipped topping

1. Preheat oven to 350º F. Spray a 13 x 9 x 2 inch glass or non-stick baking pan lightly with cooking spray paying specific attention to the pans sides. Melt butter and then pour melted butter evenly over the bottom of pan. Sprinkle brown sugar evenly in pan. Arrange drained pineapple slices and cherry halves on sugar mixture and set aside.

2. Whisk milk, egg whites and vanilla together in a small bowl. Put dry cake mix into a large mixing bowl. Pour liquid ingredients into mixing bowl and mix all ingredients together on medium speed of an electric mixer for 2 minutes until well blended.

3. Pour batter over fruit and smooth out top. Bake for at 350 for approximately 50 minutes or until cakes tests done with a toothpick. Let cake stand 5 to 10 minutes for topping to begin to set. Then turn upside down onto a large oblong serving dish or platter. Serve warm with whipped topping.

Yield 16 servings each at approximately 370 calories 4.9 grams total fat; 1.3 grams saturated fat; 3 milligrams cholesterol; 79 carbohydrates; 1.4 fiber; 3.4 grams protein and 319 milligrams sodium.

Compare at 500 calories and 16 grams whipped cream

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