Pineapple Upside Down Bites

Here in Hawaii, we eat a lot of pineapples.  They are so sweet and delicious and of course are 0 SmartPoints so you can’t go wrong.  It’s also my husband’s favorite fruit so no matter where we call home, we often have them around the kitchen.  Pineapple Upside Down Cake is one of his favorite sweet treats but I don’t trust myself enough with a whole cake sitting around.  These little cupcakes “bites” are perfect for portion control and I’ve removed some of the sugar and butter that are usually found in this delightful cake.  They came out perfectly and you’ll never notice that some of the ingredients have been changed … but your waist will thank you!

Pineapple Upside Down Bites
www.skinnymerecipes.com
Serves: 24, Calories 78, Fat 2 g, Sat Fat 1 g, Carbs 14 g, Fiber 0 g, Net Carbs 14 g, Sugars 9 g, Protein 1 g
Weight Watcher’s Points Plus:  2 pts. , Weight Watcher’s SmartPoints: 3 pts.

Ingredients:

• 24 maraschino cherries
• 1/2 of a fresh pineapple, cut into chunks (about 2 cups / 1 lb)
• 1/4 cup light brown sugar, packed
• 1/4 cup butter, melted
• 1 cup flour
• 1/2 cup sugar
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/4 cup applesauce
• 1/2 cup pineapple juice (fresh if you can get enough from your pineapple)
• 1 large egg
• 1 teaspoon vanilla

Directions:

Preheat oven to 350 degrees F.  Generously spray mini-muffin tin with cooking spray.

Place one cherry into the center of each cup.

In a food processor, combine pineapple, brown sugar and melted butter.  Pulse  8-10 times until everything is mixed and pineapple is chopped up.

Spoon pineapple mixture into cups using about 2 teaspoons of mixture per cup.

In a large mixing bowl, combine flour, sugar, baking powder, baking soda and salt.  Add applesauce, juice, egg and vanilla to the flour mixture and blend, using a mixer, until smooth.

Spoon batter over top of the pineapples and cherry in the cups.

Bake for 15 – 18 minutes – test by inserting a toothpick.  Remove from oven and let rest for 5 – 10 minutes.

Place a wire cooling rack over the top of the muffin pan and flip over to invert onto the rack.  Let cool about 20 minutes then serve.  Enjoy!

Pineapple Upside Down Bites

 

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Prep time

20 mins

Cook time

15 mins

Total time

35 mins

 

Author: Donna Anthony

Serves: 24

Ingredients

• 24 maraschino cherries
• ½ of a fresh pineapple, cut into chunks (about 2 cups / 1 lb)
• ¼ cup light brown sugar, packed
• ¼ cup butter, melted
• 1 cup flour
• ½ cup sugar
• ½ teaspoon baking powder
• ¼ teaspoon baking soda
• ¼ teaspoon salt
• ¼ cup applesauce
• ½ cup pineapple juice (fresh if you can get enough from your pineapple)
• 1 large egg
• 1 teaspoon vanilla

Directions

1. Preheat oven to 350 degrees F.  Generously spray mini-muffin tin with cooking spray.
2. Place one cherry into the center of each cup.
3. In a food processor, combine pineapple, brown sugar and melted butter.  Pulse  8-10 times until everything is mixed and pineapple is chopped up.
4. Spoon pineapple mixture into cups using about 2 teaspoons of mixture per cup.
5. In a large mixing bowl, combine flour, sugar, baking powder, baking soda and salt.  Add applesauce, juice, egg and vanilla to the flour mixture and blend, using a mixer, until smooth.
6. Spoon batter over top of the pineapples and cherry in the cups.
7. Bake for 15 - 18 minutes - test by inserting a toothpick.  Remove from oven and let rest for 5 - 10 minutes.
8. Place a wire cooling rack over the top of the muffin pan and flip over to invert onto the rack.  Let cool about 20 minutes then serve.  Enjoy!

Nutrition Information

Serving size: 1 mini Calories: 78 Carbohydrates: 14 Fiber: 0 Net Carbs: 14 Sugars: 9 Protein: 1 Fat: 2 Saturated Fat: 1 Weight Watchers Points Plus: 2 Weight Watchers SmartPoints: 3

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