Thursday, September 10, 2009

Pineapple Upside Down Cake with Blueberry Sauce

The other night I had a sweet tooth, but I was trying to avoid anything too unhealthy. Being that it's summertime, a fruity dessert seemed to be the perfect sweet treat.

yellow cake mix
1 can Sprite
1/2 cup crushed walnuts
1 can crushed pineapple
4 tbsp margarine
1 cup brown sugar
3 cups frozen blueberries (or fresh if available)
2 tbsp sugar
2 tbsp corn starch
1/2 cup water
powdered sugar

1. Prepare two 9" cake pans by coating them with margarine and brown sugar. Shake out any excess.

2. Split the can of pineapple between the two pans and spread evenly across the bottom.

3. In a medium bowl, mix the cake mix and the Sprite. Add in the nuts and stir until well mixed.

Note: by using the Sprite instead of the other ingredients on box, the cake will have a lot fewer calories and fat per serving! Thanks to my friend, L, for teaching me this trick. For chocolate cake mix, use a diet coke.

4. Split the batter between the two cake pans and bake according to the cake box directions.

5. While the cake is baking, mix the blueberries, corn starch, water and sugar in a small sauce-pan over medium heat. As the bluberies melt, stir the ingredients. Feel free to crush the blueberries with the spoon. Bring to a boil and reduce to a simmer.

6. When the cake is done, remove from oven and allow to cool.

7. When the cake is cool, remove from the cake pans and allow to cool a bit more. Place one cake, pineapple side up, on a plate. Pour about 1/2 of the blueberry filling over the top of this cake. Top with the other cake, also pineapple side up, and pour the remaining blueberry sauce on top.

8. Sprinkle with powdered sugar and serve.

Bon Appetit!

The FoodWhore

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