Pineapple Upside Down Cake

Plump raisins and thick, juicy slices of luscious pineapple top a low-fat cake that boasts a delicate flavor and a tender texture. With a healthy boost of fiber from All-Bran® cereal, this is one family dessert that everyone can agree on!

Prep Time: 25 minutes

Total Time: 1 hour 50 minutes

Servings: 12

Ingredients:

  • 2 cans (8 oz. each) pineapple slices in juice, drained, reserving 1/4 cup juice
  • 1/4 cup raisins
  • 1 cup Kellogg's® All-Bran® Original cereal
  • 3/4 cup whole wheat flour
  • 1/2 cup all-purpose flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt (optional)
  • 1 teaspoon cinnamon
  • 3 tablespoons margarine or butter, softened
  • 1/4 cup sugar
  • 4 egg whites
  • 1 cup (8 oz.) low-fat vanilla flavored yogurt
  • 1 teaspoon vanilla

Directions:

1. In 9-inch round cake pan coated with cooking spray, arrange pineapple in bottom
of pan. Place raisins around pineapple slices and in center of slices.

2. Stir together KELLOGG'S ALL-BRAN cereal, flours, soda, salt and cinnamon. Set
aside.

3. In large mixing bowl, beat together margarine and sugar. Add egg whites, yogurt,
vanilla and the 1/4 cup reserved pineapple juice, beating until well mixed. Stir in flour
mixture, mixing only until combined. Spread batter over pineapple slices and raisins.

4. Bake at 350° F about 35 minutes or until wooden pick inserted in center comes
out clean. Let stand 10 minutes. Turn cake upside down onto serving plate. Remove
pan. Cool.