Pineapple Upside Down Cake

It ain’t Mom’s apple pie, but it sure is delicious!  The core nutritional component of this program is the meal replacement, which is a powdered product that can be baked, blended, frozen, shaken, and microwaved (among others).  When fresh fruits and vegetables were added, I immediately began wondering how I could make a pineapple upside down cake.

The mystery has been solved.  The recipe and step by step photos follow after the break.

Ingredients:

1 Vanilla Meal Replacement
1 1/2 Tsp Butter Buds/Molly McButter
1 Packet Splenda
5-6 Fresh Pineapple Chunks
1 Slice Strawberry
Water

Directions:

In a small mixing bowl, combine the meal replacement, butter buds, and Splenda.  Mix dry ingredients well then add enough water to make a cake batter consistency.

In the ramekin, arrange the fruit as shown.  Pour the batter into the ramekin.  Microwave on high for 2 minutes.

2 thoughts on “Pineapple Upside Down Cake

  1. […] in Doritos for Meal Replacement Chips with minimal headache.  I gave up Little Debbie cakes for my own special creations.  Ding Dongs have nothing on my meal replacement muffins.  It’s just about making better […]

  2. […] fruits and vegetables, I got creative with the vanilla meal replacement and invented a recipe for pineapple upside down cake. […]

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