Upside-down cake gets low-fat makeover

Dear Jeanne: This is a favorite recipe of mine, but there are three sticks of butter! I hope you can adjust this recipe so that it has less fat but still has the great taste. Thank you. —Edith Jorgenson, Florida

Dear Edith: I had no trouble reducing the fat and sugar in this recipe and retaining the great flavor. This is another option for making a cake without icing and not feeling like something is missing. You can use any kind of fruit that you have around — canned, fresh or frozen.

PINEAPPLE UPSIDE-DOWN CAKE

3/4 cup brown sugar

1/2 cup butter (1 stick)

1 can (20 ounces) pineapple rings

1 cup butter (2 sticks)

2 cups sugar

2 teaspoons vanilla extract

2 eggs

2 1/4 cups flour

1 teaspoon baking soda

1/2 teaspoon salt

1 cup milk

Combine the brown sugar and 1/2 cup butter, and spread in the bottom of a 9-by-13-inch pan. Place the pineapple rings on top. Cream the remaining 2 sticks butter with the 2 cups sugar. Add the vanilla and eggs; beat well. Add the flour, baking soda and salt, then the milk, and mix. Pour batter over pineapple and bake at 350 F for about 1 hour.

Makes 16 servings.

---

LOW-FAT PINEAPPLE UPSIDE-DOWN CAKE

2 tablespoons butter

1/4 cup brown sugar

1 can (20 ounces) pineapple rings in juice, drained

2 cups all-purpose flour

1 teaspoon baking soda

1/4 cup ( 1/2 stick) butter, softened

1 1/4 cups sugar

1/2 cup liquid egg substitute or 4 egg whites

2 teaspoons vanilla extract

1 cup low-fat buttermilk

1. Preheat the oven to 350 F. Spray a 9-by-13-inch pan with nonstick spray and set aside.