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½ box White or Yellow Cake Mix (1 layer cake) without pudding if possible
2 Tbs Butter
¼ cup Brown Sugar
5 Maraschino Cherries cut in half or 1/4 cup dried cranberries
2 Egg Whites (or 2 whole eggs or 1/2c egg substitute)
5 Pineapples Rings in own juice or 1/2 can crushed pineapples
1. Drain pineapple reserving liquid. Add water to reserved pineapple juice to equal the water amount required in the cake mix directions.
2. Combine cake mix, juice/water, 1 ring pineapple diced and eggs. Beat for 2 minutes with wisk or beater.
3. Preheat 8" skillet, or 1 qt. pan, over MEDIUM heat. Add butter. When melted stir in brown sugar. Cook until it is well mixed and bubbling, Spread evenly over bottom of pan. Place pineapple in a single layer on top of butter/sugar, placing a cherry or Cranraisens in center of each pineapple ring (or scattered about if using crushed pineapple).
4. Carefully pour cake batter over pineapple. Cover and cook on MEDIUM for 5 minutes; turn to LOW for another 10 minutes.
5. Remove from heat and allow to sit for 10 minutes. Carefully remove lid. Moisture will have formed in the lid. Take care not to drip it on the cake. Test for doneness using the spring test or insert a toothpick and withdraw. Toothpick should come out clean. If cake is not done, replace the cover for additional 3 minutes and repeat the test. No additional cooking is needed as the pan is hot and will continue to cook the cake. Repeat as needed.
6. Invert on to plate.
7. Cake will finish cooking off the heat if the top is congealed. It is completely cooked when the top is a soft firm, with a few air holes formed.
Servings: 6
Yield: 1 layer cake
Preparation time: 10 minutes
Cooking time: 10 minutes
Ready in: 30 minutes
Nutrition Facts (per serving): 113.7 calories; 34% calories from fat; 4.4g total fat; 10.3mg cholesterol; 56.8mg sodium; 86.1mg potassium; 17.6g carbohydrates; 0.3g fiber; 13.7g sugar; 17.4g net carbs; 1.5g protein.
Cooking Tips:
Diced fruit like pineapple, applesauce, plain yogurt, or fat-free sour cream, can all be substituted for the oil in the cake recipe. Add moisture and richness without the calories or fat of oil.
Nutritional: Not for ridged diabetics, but a good choice for those wishing to reduce their total carbs and fats on a regular diet.
Diabetic exchange: 1 bread, 1 fruit. - This cake is lower than usual in carbs, fats and sodium.
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