Low Carb Pineapple Upsidedown Cake
- Number of Servings: 16
Ingredients
Ingredients: Baking Powder, 1.5 tsp Baking Soda, .5 tsp Salt, .5 tsp Egg substitute, liquid (Egg Beaters), .5 cup Vanilla Extract, 1 tsp Pineapple, fresh, 1 cup, diced *Whole Wheat Flour, 1.0 cup *Musselman’s Home Style Natural Unsweetened Apple Sauce, .33 cup*Splenda Brown Sugar Blend, 24 tsp Buttermilk, lowfat, 0.50 cup *Splenda No Calorie Sweetener, 12 tsp
Preheat oven to 350. Brush a 8-inch square baking pan with oil; line with a strip of parchment paper, leaving an overhand on two sides. Brush paper with oil. Sprinkle bottom of pan with 1/4 cup sugar. Trim pineapple wedges to no more than 4-5 inches long, arrange in pan in groups of four, alternating directions.
In a medium bowl, whisk together flour, baking powder, baking soda, and salt; set aside.
In a large bowl, whisk together buttermilk, eggs, vanilla, oil, and remaining 3/4 cup sugar. Add flour mixture; mix just until combined. Pour batter over pineapple. Tap pan firmly on counter to settle batter, then smooth top.
Bake until toothpick inserted in center of cake comes out clean, 50 to 60 minutes. Cool 20 minutes in pan; invert onto serving platter.
Number of Servings: 16
Number of Servings: 16
Recipe submitted by SparkPeople user LDBAIN@COX.NET.
In a medium bowl, whisk together flour, baking powder, baking soda, and salt; set aside.
In a large bowl, whisk together buttermilk, eggs, vanilla, oil, and remaining 3/4 cup sugar. Add flour mixture; mix just until combined. Pour batter over pineapple. Tap pan firmly on counter to settle batter, then smooth top.
Bake until toothpick inserted in center of cake comes out clean, 50 to 60 minutes. Cool 20 minutes in pan; invert onto serving platter.
Number of Servings: 16
Number of Servings: 16
Recipe submitted by SparkPeople user LDBAIN@COX.NET.
Nutritional Info Amount Per Serving
- Calories: 72.8
- Total Fat: 0.5 g
- Cholesterol: 0.4 mg
- Sodium: 180.2 mg
- Total Carbs: 14.6 g
- Dietary Fiber: 1.1 g
- Protein: 2.2 g
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