Pineapple Upside-Down Cake
4 tablespoons I Can't Believe It's Not Butter!®, melted
1/2 cup Splenda® Brown Sugar Blend
1 can (16 oz) sliced pineapple, drained
Maraschino cherries, stems removed
In a saucepan, add butter. Stir in the brown sugar, cooking until the sugar is disolved and the mixture is well blended. Arrange the pineapple slices in the bottom of a 9-inch round or square mixture in the cake pan, over the pineapple and cherries. Set aside.
1 cup flour
1 teaspoon baking powder
1/2 teaspoon salt
3 eggs, separated
3 teaspoons cold water
1 cup Splenda®
In a bowl, mix the flour, baking powder, and salt together. In a larger bowl, beat the egg yolks, water, and sugar together. Add the flour mixture and beat at medium speed for about 2 to 3 minutes. In a separate bowl, beat the egg whites until stiff peaks form. Fold in the beaten egg whites into the batter. Slowly pour the sponge cake batter into the pan, over the the pineapple topping mixture.
Bake in a preheated oven at 350° for 40 to 45 minutes or until the cake springs back when pressed lightly in the center. Remove from the oven and let stand for 1 to 2 minutes. Run a knife around the edge, between the sides of the cake and the pan. Turn the cake over onto a plate and remove the pan, being careful not to burn your hands.
Makes 10 servings.