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Welcome to Tweaked at Chez Jan de la Dayton....translated to 'tweaked at Jan's house in Dayton'! Sounds fancy, but it's not. If you choose to share a recipe, be kind and give me kudos for it. The pictures are NOT to be taken off this blog unless used in a direct link to this blog. Once upon a time I was a Weight Watchers leader....that chapter is closed. But I still like to eat and bake and don't like the weight that finds its way to me too easily. So I go find delicious-sounding recipes and tweak them. Some recipes, however, just don't turn out right if they're tweaked. I've not posted anything....so far.....that isn't WW friendly. That might change, and I'll warn you if I post something with 'scary' P+ values. For those who don't use substitutions, the ratio for Splenda granulated/sugar is 1:1 and the ratio for egg substitute/eggs is 1/4 cup of egg sub = 1 egg. Now.....let's have some fun in the kitchen!!!

Thursday, May 31, 2012

Pineapple Upside Down Cupcakes

This is just a fun little dessert.  Besides having a wonderful flavor, the portion-control size makes this 'safe'.  I think your friends and family members will be quite impressed when you serve this to them......they'll think you worked for hours making this!

Makes 20 Cupcakes
1 Cupcake = 4 PointsPlus™

1 can (20 oz.) sliced pineapples, drained, juice reserved
1 box (16 oz.) Pillsbury Moist Supreme Sugar Free Classic Yellow cake mix
1/2 cup unsweetened applesauce
3/4 cup fat-free egg substitute
1/3 cup light butter, melted
2/3 cup packed brown sugar
10 maraschino cherries, cut in half

Preheat oven to 350º. Spray 2 (12 each) regular size muffin/cupcake pans with cooking spray.

Cut each pineapple slice into 4 pieces; set aside.

In a large bowl, beat the cake mix, applesauce, egg substitute and reserved pineapple juice with an electric mixer on low speed for 30 seconds and then on medium for 2 minutes.

In a small bowl, stir together the melted butter and brown sugar. Spoon 1 tsp of the butter/brown sugar mixture into 20 of the muffin cups. Top that with 2 pieces of pineapple and then a cherry half with the cut side up.

Spoon 1/4 cup of the cake batter into each cup.

Bake 20 – 25 minutes or until a wooden toothpick inserted into the center comes out clean. Cool for 5 minutes. If necessary, run a knife carefully around the edge of the cupcakes to loosen and then invert them onto a cookie sheet.

MY SPIN:  There was actually enough batter to make 21 cupcakes, but since the can of pineapple has enough for 20, I made a regular cupcake with the extra batter.  I also think I'd put the cherry down first OR take alot of time to cut the pineapple pieces a little smaller so the cherries 'show' better.

Now for the 'legal mumbo-jumbo' to keep me out of court!! *** The PointsPlus™ value for this recipe was calculated by me (Jan Gomes) and is not an endorsement or approval of this recipe by Weight Watchers International, Inc., the owner of the PointsPlus™ registered trademark. ***

Loving Life(time)!


  1. Gosh they look yummy. Can't wait to try.

  2. Good stuff, huh!!! These were a 'hit' at my WW meeting.