Sugar Free Pineapple Upside-Down Cake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
1 Box Pillsbury Moist Supreme Sugar Free Classic Yellow Cake Mix (dry)20 oz. can Dole Crushed Pineapple in 100% Pineapple Juice (drained, with juice reserved)1 cup pineapple juice from crushed pineapple3 eggs1 stick unsalted butter1/3 cup Canola Oil1/2 cup Splenda Brown Sugar Blend
1. Drain crushed pineapple. Reserve the juice.
2. Add butter to an iron skillet (or cake pan) and put in the oven at 325 degrees to melt.
3. While butter is melting, prepare cake mix according to box, except instead of using 1 cup water, use 1 cup of the reserved pineapple juice.
4. Once the butter is melted in the skillet, remove from oven. Add Splenda Brown Sugar Blend to the melted butter in the iron skillet. Stir until dissolved.
4. Add crushed pineapple and stir together with butter & Splenda mixture. Evenly distribute over the bottom of the skillet.
5. Pour cake mix on top of pineapple and bake at 325 degrees for 45 minutes or until done. Do the spring-back test or check with toothpick for doneness.
6. Let cool for 5 minutes, then invert on decorative plate.
Serving Size: Makes 12 servings
Number of Servings: 12
Recipe submitted by SparkPeople user SANDYINLEX68.
2. Add butter to an iron skillet (or cake pan) and put in the oven at 325 degrees to melt.
3. While butter is melting, prepare cake mix according to box, except instead of using 1 cup water, use 1 cup of the reserved pineapple juice.
4. Once the butter is melted in the skillet, remove from oven. Add Splenda Brown Sugar Blend to the melted butter in the iron skillet. Stir until dissolved.
4. Add crushed pineapple and stir together with butter & Splenda mixture. Evenly distribute over the bottom of the skillet.
5. Pour cake mix on top of pineapple and bake at 325 degrees for 45 minutes or until done. Do the spring-back test or check with toothpick for doneness.
6. Let cool for 5 minutes, then invert on decorative plate.
Serving Size: Makes 12 servings
Number of Servings: 12
Recipe submitted by SparkPeople user SANDYINLEX68.
Nutritional Info Amount Per Serving
- Calories: 327.7
- Total Fat: 18.6 g
- Cholesterol: 66.9 mg
- Sodium: 298.5 mg
- Total Carbs: 44.5 g
- Dietary Fiber: 1.4 g
- Protein: 3.0 g
Member Reviews
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DESSERTG
This is not technically Sugar-Free. Splenda Blend is half splenda and half actual brown sugar. It does sound delicious though, but you can not really call the recipe Sugar-Free. I do think I am going to try it though, because it is Less-Sugar and still better for my diabetic husband.
- 11/7/14
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TCLINDSEY75
This was AMAZING!! My mom is diabetic and has had gastric bypass so sugary things make her sick. I made this in two 8" circle pans as a layer cake and used whipping cream sweetened with splenda and vanilla for frosting on her birthday! WONDERFUL recipe! I will definitely make this again and again!! - 8/17/13