Pineapple Upside Down Cake

Pineapple Upside Down Cake

So you've got your ham, deviled eggs and green bean casserole ready to go for Easter Sunday dinner, but what about dessert? Here's a great recipe (courtesy of Rachael Ray) for Pineapple Upside Down Cake that skips the white sugar and uses just brown as well as applesauce in lieu of extra butter. These steps help to retain the sweetness but cut some of the calories. Additionally, corn meal is thrown in for a nice crunch. As an added bonus, just one skillet is used in the entire cooking process. Less dishes to wash! (I can hear my ladies cheering as they read that line.) This recipe is also great as a snack or to add to a brunch menu.
Ingredients:

• 3 tbsp melted butter
• 1/4 cup plus 3 tbsp brown sugar
• 1/2 fresh pineapple (peeled, quartered, cored and cut into 1/4" slices)
• 3/4 cup flour
• 3/4 cup cornmeal
• 1 1/2 tsp baking powder
• 1/4 tsp salt
• 2/3 cup applesauce
• 2 eggs

Instructions:

• Preheat oven to 350 degrees
• In an oven proof skillet heat 1 tbsp butter and 3 tbsp brown sugar until melted.
• Add pineapple and cook until tender (approximately 7 minutes).
• Arrange the pineapple in the pan so almost all of the bottom of the pan is covered.
• In a bowl mix flour, cornmeal, baking powder, salt and 1/4 cup brown sugar.
• In another bowl mix applesauce and 2 tbsp butter.
• Beat in eggs.
• Combine both bowls and stir until just mixed.
• Spread the batter over the pineapples in the skillet.
• Bake for 20 minutes.
• Cool slightly, loosen cake from the pan and place on a platter, pineapple side up.

Pineapple Upside Down Cake