Hawaiian Upside-Down Coffeecake Recipe 
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Hawaiian Upside-Down Coffeecake

3/4 cup Splenda

2 (8-ounce) cans sliced pineapple, packed in fruit juice, drained, and 1/2 cup liquid reserved

4 maraschino cherries, halved

1 tablespoon + 1 teaspoon I Can't Believe It's Not Butter! Light margarine

1 egg or equivalent in egg substitute

1 teaspoon vanilla extract

1 1/2 cups Bisquick Reduced-Fat Baking Mix

Preheat oven to 375 degrees. Spray a 9-by-9-inch cake pan with butter-flavored cooking spray. Sprinkle 1/4 cup Splenda over bottom. Evenly place pineapple slices on bottom of pan.

Place cherry halves in pineapple holes, cut-side up. In a medium bowl, combine margarine and remaining 1/2 cup Splenda. Add pineapple liquid, egg, and vanilla extract.

Mix well to combine using an electric mixer. Add baking mix. Continue beating with mixer for 3 minutes on medium speed. Pour batter over pineapple.

Bake for 25 to 30 minutes or until a toothpick inserted in center comes out clean. Loosen sides with a knife and invert immediately onto serving plate.

Cut into 8 servings.

Each serving equals:
DIABETIC: 1 Starch, 1/2 Fruit, 1/2 Fat
143 Calories, 3gm Fat, 2gm Protein, 27gm Carbohydrate,
279mg Sodium, 30mg Calcium, 1gm Fiber
HE: 1 Bread, 1/2 Fruit, 1/4 Fat, 1/4 Slider, 5 Optional Calories

"Diabetic Desserts, pg. 177"


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