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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 126.0
  • Total Fat: 3.2 g
  • Cholesterol: 18.8 mg
  • Sodium: 248.2 mg
  • Total Carbs: 22.1 g
  • Dietary Fiber: 0.8 g
  • Protein: 2.3 g

View full nutritional breakdown of Low-Fat No Sugar Added Pineapple-Upside Down Cake calories by ingredient
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Low-Fat No Sugar Added Pineapple-Upside Down Cake

Submitted by: TNLORI
Low-Fat No Sugar Added Pineapple-Upside Down Cake

Introduction

Moist, delicious cake that your friends won't know is healthier for them than the regular version! My mother-in-law made this for my birthday, based on a regular recipe with Splenda substitutes and adding a box of sugar free pudding to keep moisture in the cake. Moist, delicious cake that your friends won't know is healthier for them than the regular version! My mother-in-law made this for my birthday, based on a regular recipe with Splenda substitutes and adding a box of sugar free pudding to keep moisture in the cake.
Number of Servings: 12

Ingredients

    2 Tbsp Smart Balance Light Buttery Spread
    8 tsp Splenda Brown Sugar Blend
    1 Tbsp Water
    1 8-oz. can pineapple slices in pineapple juice, drained (need 7 slices of pineapple)
    4 maraschino Cherries, halved
    1 1/3 cups all purpose flour
    2/3 cup Splenda granulated
    1 pkg. Jello Sugar Free vanilla pudding mix
    2 teaspoons baking powder
    2/3 cup milk (2% used for nutrition calculations)
    1/4 cup Smart Balance Light buttery spread
    1 egg
    1 teaspoon vanilla extract


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Directions

Preheat oven to 350 degrees.


Melt the 2 tablespoons Smart Balance in a 9x1 1/2" round baking pan. Stir in Splenda Brown Sugar blend and water. Arrange pineapple and cherries in the pan (1 ring in the center, 6 rings around, half a cherry in the middle of each ring). Set pan aside.


In a medium mixing bowl stir together flour, Splenda granulated, pudding mix, and baking powder. Add milk, remaining Smart balance, egg, and vanilla. Beat with an electric mixer on low speed till combined. Beat on medium speed for 1 minute. Spoon batter into prepared pan.


Bake at 350 oven for 30-35 minutes or till a wooden toothpick comes out clean. Cool on wire rack for 5 minutes. Loosen sides, invert onto plate. Serve warm.


One serving is one half of a pineapple slice of the cake - 1/12th.

Number of Servings: 12

Recipe submitted by SparkPeople user TNLORI.






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Member Ratings For This Recipe


  • Good
    1 of 1 people found this review helpful
    Dough was very thick and hard to spread. Ugly on the way in/out of the oven, once flipped over presentation was improved. Cake was pancake texture in the mouth, but taste was pleasant. Serving size small in my opinion, I served hot with 1/4 cup low fat ice cream!! 175 cal for dessert is great! - 3/31/12

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  • Bad
    1 of 1 people found this review helpful
    I agree with the other 2 who said that the batter was a thick gooey mess. Did I do something wrong? - 9/10/11

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  • Bad
    1 of 1 people found this review helpful
    Registered just to warn people. I have no idea how this recipe has good ratings. The batter was thick like pizza dough. I had to add extra liquid. After baking it was the consistency of a thick, pasty, biscuit custard. Just awful. Only salvaged by serving as a sub par cobbler with lots of ice cream. - 7/2/11

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  • Bad
    1 of 1 people found this review helpful
    Not sure if any of the other reviewers actually made this recipe but I followed it exactly and the batter came out as a clumpy mess. More like dumpling or biscuit batter than cake batter. It was almost impossible to work with. - 5/7/11

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  • Very Good
    1 of 1 people found this review helpful
    Sounds good but the title is misleading - "Brown Sugar Blend" IS still sugar. The marachino cherries have plenty of sugar too. Maybe it should be called "lower sugar" not "no sugar added". You can also substitute all purpose flour with whole wheat pastry flour to make it even more healthy! - 10/28/10

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  • Incredible!
    1 of 1 people found this review helpful
    Very easy to make - my family loved it - I did not have to worry about leftovers!!!! Great cake. I am sure this will be a family favorite! - 3/9/09

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  • SO glad I read ALL the comments BEFORE attempting this recipe. I had to at least double the milk, which doubled the batter. I had to use a deeper pan, and it doubled the baking time.

    It's more like a pineapple cobbler. It ain't pretty, but it tastes AMAZING!
    - 1/25/13

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  • Quick Tip: If using whole wheat flour, save the juice from the can because the flour will absorb some liquid and the recipe is already sparse on liquid. - 4/1/12

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  • This recipe is very good and a great alternative to the regular recipe. I didn't use sugar substitutes as I can't have them. I also used a lowfat coconut milk which made it decadent! LIght and moist! Way to go!! - 7/4/11

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  • Delicious! No one had a clue that this was a healthy version of the cake. I will definately be making this again. - 3/27/09

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  • YUMMY! I made this for my mom, who adores pineapple upside down cake, and she couldn't tell the difference! - 3/27/09

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