Description
A recipe for Upside Down Pineapple Yam Cake

Ingredients

• 1 medium fresh sweet potato or 1 (15-ounce) can sweet potatoes, drained and mashed
  
• 4 tablespoons margarine, melted
  
• 1 cup light brown sugar
  
• 2 cups sliced fresh Del Monte pineapple rounds
  
• 8 maraschino cherries cut in half
  
• 2 tablespoons flaked coconut
  
• 1/4 cup walnut halves
  
• 1 (18.25-ounce) box yellow cake mix
  
• 1 teaspoon cinnamon
  
• 3 tablespoons canola oil
  
• 2 eggs
  
• 2 egg whites
  
• 1 1/4 cups water

Preparation
Place fresh* sweet potatoes and water in microwave-safe dish; cover and microwave about 3 to 4 minutes until done; drain and mash. Preheat oven to 350°F. Pour margarine into bottom of 13x9x2-inch pan and sprinkle brown sugar evenly over margarine. Arrange pineapple and cherry halves cut side up) on brown sugar. Sprinkle with coconut and walnuts. In large bowl, mix together cake mix, cinnamon, sweet potatoes, oil, eggs, egg whites and water. Carefully spoon batter into pan over fruit. Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Invert onto serving platter; cool before serving.

*Canned sweet potatoes are precooked.

Nutrition
Nutrition Information per Serving: (one square) calories 188(24% from fat), fat 5g, protein 2g, carbohydrate 34g, cholesterol 18mg, sodium 170mg

Serves
Makes 24 squares.

Variations
no information available