Pineapple Upside Down Tea Cakes

Yay I finally did some baking!!

My boyfriend's absolute favorite cake is pineapple upside down cake so when I found a mini cake recipe in my Food Network Magazine (July 2011 issue) I just had to try it!  I lightened it up by using Splenda, fat-free buttermilk and light butter, but the great thing about this recipe is that it really didn't call for too much!  I ended up calling these "tea cakes" because when they came out of my cupcake pan they were just so tiny, but I love it!  They're the perfect little serving (1 point per tea cake) and you can have TWO for just about 100 calories!  Oh, and did I mention they were delicious?!  I also {of course} had to buy an abundance of cherries...not just because they were on sale, but because I just LOVE cherries :)

Hope you enjoy them as much as we did!  Ok, I'm headed back to the pool now, just too nice of a day.

______________________________

Servings: 10
Serving Size: 1 tea cake
Calories: 54.2
Fat: 2.2 g
Carbs: 5.5 g
Fiber: 0.1 g
Protein: 1.5 g
Old Points: 1.2 pts
Points+: 1 pt

______________________________

Here are your ingredients:

1 egg

1/4 cup fat-free buttermilk

3 Tbsp butter, melted

Dash of vanilla

1/2 cup flour

9 packets of Splenda (or 6 Tbsp sugar) Conversion Chart

1/2 tsp. baking powder

1/8 tsp. baking soda

1 can of crushed pineapple (won't use that much)

Pinch of salt

**Confectioners' sugar and cherries optional as garnish

Preheat oven to 350 degrees.  Brush cupcake pan with butter and sprinkle brown sugar in the bottom of each cup along with a bit of crushed pineapple.  Whisk egg, buttermilk, melted butter and a dash of vanilla in a bowl.  Stir in flour, Splenda, baking powder, baking soda and a pinch of salt.  Divide mixture into each of the cups.  Bake for 20 minutes and let cool.  Unmold the tea cakes and top with additional pineapple, cherries and a bit of confectioners' sugar.  Enjoy!

Click here for a printable version of this recipe