Pineapple Oatmeal Upside-Down Cake
Preheat oven to 350 degrees F. Place butter in a 9-inch round cake pan. Place pan in oven about 5 minutes or until butter melts. Tilt pan to evenly coat with butter. Sprinkle the bottom of pan with the 1/4 cup brown sugar. Sprinkle with nuts. Arrange pineapple on top of nuts in pan.Advertisement
In a bowl combine flour, brown sugar, rolled oats, baking powder, apple pie spice and baking soda; make a well in center of flour mixture. Add buttermilk, canola oil, egg product and vanilla. Stir just until combined (batter may be slightly lumpy). Spoon batter over pineapple slices, spreading evenly.
Bake about 35 minutes or until a toothpick inserted all the way through in the center comes out clean. Cool in pan for 5 minutes. Loosen sides of cake; invert onto cake platter. Cool 30 minutes; serve warm.
Tip: We do not recommend using a sugar substitute for this recipe.
1 1/2 fat, 1 other carbohydrate, 1 starch