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Fall recipes: Pumpkin upside down cake (a lower-fat dessert)
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Our summertime favorite pineapple upside down cake has gone the way of the lawn chair by now; forgotten in a dark corner. But for those of us that love the simple- for- company- cake; here is a fall version sure to please the hostess and those watching the waistline. Fruit purees are substituted for the butter and much of the sugar. Made in the oven it's even easier that the traditional one.
Pumpkin upside down cake
Ingredients:
- butter flavored PAM spray
- 2 Tablespoons apricot puree(use baby food)
- 1 1/2 cups drained crushed pineapple
- 2/3 cup brown sugar, packed
- 1/3 cup applesauce
- 15 pitted red cherries
- 15 pitted prunes
- 1 box Betty Crocker Lemon Sweet Rewards cake mix or other lower- fat lemon cake mix
- 2 tablespoons prune paste ( available in finer stores in the specialty section or whirl up 4 or 5 more pitted and stewed prunes in a blender until very fine.)
- 1 cup canned pumpkin
- 6 egg whites
- whole walnuts
- 1/2 cup water
- 2 Tablespoons of dark rum ( flavoring may be substituted)
Directions:
Preheat oven to 375F. Lightly spray bottom and sides of a 13 x 9x 2 inch high baking pan with the PAM. Spread apricot puree evenly on bottom of the pan. Spread the brown sugar , pineapple, cherries, and prunes over the puree.Top with whole nuts.
In a bowl mix the cake mix, applesauce, prune paste, pumpkin,egg whites and 1/2 cup water. Mix for 2 -3 minutes. Pour batter over the fruit mixture in pan and bake for about 45 minutes. When cake is done, cook on rack for 10 minutes. Then place a tray over the pan and invert cake on to the tray to serve. Do not wait until cake cools to invert. Sprinkle liberally with rum or rum flavoring.
Serves 12
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