Light Pineapple Upside-Down Cake

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4.4 of 5 (19)
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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 212.0
  • Total Fat: 6.8 g
  • Cholesterol: 36.1 mg
  • Sodium: 387.2 mg
  • Total Carbs: 35.8 g
  • Dietary Fiber: 1.4 g
  • Protein: 3.4 g

View full nutritional breakdown of Light Pineapple Upside-Down Cake calories by ingredient
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Introduction

A lower-fat, lighter version of a favorite dessert. A lower-fat, lighter version of a favorite dessert.
Number of Servings: 12

Ingredients

    1/3 c. vegetable oil
    1 c. packed light-brown sugar
    1 ripe firm pineapple, skin removed, cut into 16 thin wedges and cored
    1 c. all-purpose flour
    1/2 c. whole-wheat flour
    1 1/2 tsp. baking powder
    1/2 tsp. baking soda
    1/2 tsp. salt
    3/4 c. low-fat buttermilk
    2 large eggs
    1 tsp. pure vanilla extract

Directions

Preheat oven to 350. Brush a 9-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: 12

Recipe submitted by SparkPeople user BANKGIRLCC.

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Member Ratings For This Recipe


  • Good
    32 of 34 people found this review helpful
    Good but for easier version just line a pan with brown sugar Splenda, pineapple rings with cherries, and butter flavored oil spray, then mix sugar reduced yellow cake mix, diet cherry soda, and egg white and pour on top. Cook as directed on package. lots easier and much less fat and calories... - 7/10/08

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  • 13 of 15 people found this review helpful
    Replacing the oil with applesauce and the 2 whole eggs with three egg whites will significantly cut calories, fat, and cholesterol- and no one can tell the difference! I plan on making this soon. - 7/8/08

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  • Good
    10 of 10 people found this review helpful
    I made this recipe. I did two versions of it because I had a large group coming over. In one I baked it with oil, but then didn't have enough for the second. I substituted applesauce for oil in the second one. The guests couldn't tell the difference. I will definately make it again--without oil!!!!! - 7/8/08

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  • Incredible!
    9 of 9 people found this review helpful
    Great recipe! Thanks so much for sharing! The egg white and applesauce substitution worked out just fine. The family never knew the difference. Shhhhh! - 6/13/09

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  • 8 of 10 people found this review helpful
    Even easier than easier, take yellow cake mix, a 20oz can of crushed pineapple and mix. Line the pan w/ brown sugar Splenda, pineapple rings w/cherries and butter flavored cooking spray. Cook as directed on package. Easy, less fat and an extra burst of good for you with the pineapple in the mix! - 2/6/12

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