Light Pineapple Upside-Down Cake


  • 1/3 cup vegetable oil, such as safflower, plus more for pan
  • 1 cup packed light-brown sugar
  • 1 ripe firm pineapple (skin removed), cut into 16 thin wedges and cored (see note, above)
  • 1 cup all-purpose flour, (spooned and leveled)
  • ½ cup whole-wheat flour (spooned and leveled)
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • + 4 more ingredients
    • ½ teaspoon salt
    • ¾ cup low-fat buttermilk
    • 2 large eggs
    • 1 teaspoon pure vanilla extract

1. Preheat oven to 350 degrees. Brush a 9-inch square baking pan with oil; line with a strip of parchment paper, leaving an overhang on two sides. Brush paper with oil. Sprinkle bottom of pan with 1/4 cup sugar. Trim pineapple wedges to no more than 4 to 5 inches long; arrange in pan in groups of...

View full recipe at SpringPad


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