Sugar Free Pineapple Upside-Down Cake
Nutritional Info
- Servings Per Recipe: 12
- 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
View full nutritional breakdown of Sugar Free Pineapple Upside-Down Cake calories by ingredient
Introduction
This is my mom's recipe, and she bakes it in an iron skillet. She substitutes the water in the cake mix with the same amount of pineapple juice from the crushed pineapples. It makes for a very moist and sweet cake! No one will ever know it's made with Sugar Free ingredients (unless you tell them!). Guaranteed!!!! This is my mom's recipe, and she bakes it in an iron skillet. She substitutes the water in the cake mix with the same amount of pineapple juice from the crushed pineapples. It makes for a very moist and sweet cake! No one will ever know it's made with Sugar Free ingredients (unless you tell them!). Guaranteed!!!!Number of Servings: 12
Ingredients
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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 pineapple
3 eggs
1 stick unsalted butter
1/3 cup Canola Oil
1/2 cup Splenda Brown Sugar Blend
Directions
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.
Member Ratings For This Recipe
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CAJUNLADY1958
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ROSSYFLOSSY
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JANTHEBLONDE
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CDLAWREN
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HOLLYM48
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COOKING4MOM
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RDCAGAIN10
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MUSICNUT
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PATRICIAANN46
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CHRISTOPHER63
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DMEYER4
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JULILOVE428
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DESSERTG
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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
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DIANNIA1