PINEAPPLE UPSIDE DOWN CAKE NO SUGAR RECIPES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Coat the bottoms and sides of each 9 inch round cake pan with 2 tablespoons of melted butter. Sprinkle the bottom of each pan with 1/4 cup of brown sugar.
• In one of the pans, sprinkle coconut over the brown sugar. Lay pineapple rings in a single layer on top of coconut. Place a cherry in the center of each ring. In the other pan, spread the drained crushed pineapple.
• Mix the cake as directed on package, but substitute reserved pineapple juice in place of water. Divide batter between the 2 pans. Remember which pan has the pineapple rings in it.
• Bake for 40 to 50 minutes in the preheated oven, or until a toothpick inserted into cake comes out clean. Cool in pans for 20 minutes.
• While the bottoms of the cake pans are still warm to the touch, invert the layer with the crushed pineapple out onto a serving dish, then gently invert the layer with the pineapple rings on top of it for a dazzling two layer pineapple upside down cake.

Steps:

• Position an oven rack in the lower third of the oven and heat oven to 350 degrees Fahrenheit.
• Using the back of a spoon, spread 4 tablespoons of the butter over the bottom of a 9-inch cake pan. Scatter the brown sugar and cinnamon evenly over butter. Arrange the pineapple wedges in one even layer over the butter and sugar.
• In a large bowl, beat the remaining 8 tablespoons of butter, granulated sugar and zest with an electric mixer on high speed until light and fluffy, 2 to 3 minutes. Add the egg yolks and vanilla and beat until smooth.
• In a medium bowl, whisk or sift the flour with the baking powder and salt. Mix in a third of the flour mixture until only a few streaks of flour remain then mix in the remaining flour. Add the egg whites and sour cream and mix just until smooth.
• Spoon cake batter on top of the pineapple and spread into an even layer. Bake for 35 to 40 minutes or until a toothpick inserted in the center of the cake comes out clean.
• Cool cake in the pan for 5 minutes then run a knife around the edges and invert it onto a plate to cool. If some pineapple slices stick to the pan, use a spatula to transfer them back on top of the cake and spread a little of the gooey brown sugar sauce over them to cover it up.
• Serve warm or at room temperature. Refrigerate leftover cake up to 3 days. You can also rewarm slices in the microwave for about 10 seconds.