Here are two recipes that have been posted in the past. They are:
Message # 20864 Pineapple Upside Down Cake - 18g Carbs, 0g Fiber, 8g Sugar
Message # 407 Pineapple Upside Down Cake
I will also post more as I can....
Take care,
Gloria
--- In Healthy_Recipes_For_Diabetic_Friends@yahoogroups.com, "Karie" <kara_theo1@...> wrote:
>
> When making a pineapple upside-down cake, you are supposed to make a carmelizing glaze of brown sugar and melted butter in the bottom of the cake pan. Is there any kind of Splenda or Truvia etc that can be used instead of the brown sugar? Does it carmelize and brown as pretty as the brown sugar does? How does it taste?
>
> Also I revamped a pineapple upside-down cake to be down as follows. Can anybody tell me what how to fiugre out the nutrition and exchanges for this recipe? I have tried several times and just can't figure out what I am trying to figure out.
>
>
> Auntie's Pineapple Upside-Down Cake
>
> 1 box yellow cake mix (do not use the eggs oil or water as directed on back of box!)
> 1 large Egg
> 1 can crushed pineapple drained with juice reserved
> 1 can pineapple slices drained with juices reserved
> Maraschino cherries
> Brown sugar
> ½ stick butter.
>
> To prepare pan: melt butter in a sauce pan. Pour into the bottom of a nonstick 9X13 cake pan. Crumble just enough brown sugar into pan to create a light coating. Place pineapple rings (slices) in pan in a single layer. Place a maraschino cherry into the center of each pineapple ring. Set aside.
>
> Crack egg into large mixing bowl. Add in all the reserved pineapple juice from both cans of pineapple. Blend till well combined. Add in cake mix. Blend until smooth. Fold in canned pineapple. Pour into prepared 9X13 cake pan and bake according to directions on back of cake mix box. Let sit 10 minutes then invert onto serving platter. Serve warm.
>
> Note: to make this recipe healthier, I have omitted the oil and two of the eggs that the box mix calls for.
>
>
> Thanks a bunch.
> Karie
>
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