Light Pineapple Upside Down Cake Recipe

Name: Light Pineapple Upside Down Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 1/3 cup vegetable oil, such as safflower, plus more for pan; 1 cup packed light-brown sugar; 1 ripe firm pineapple (skin removed), cut into 16 thin wedges and cored (see note, above); 1 cup all-purpose flour (spooned and leveled); 1/2 cup whole-wheat flour (spooned and leveled); 1 1/2 teaspoons baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 3/4 cup low-fat buttermilk; 2 large eggs; 1 teaspoon pure vanilla extract

Servings: persons

1/3 cup vegetable oil, such as safflower, plus more for pan
1 cup packed light-brown sugar
1 ripe firm pineapple (skin removed), cut into 16 thin wedges and cored (see note, above)
1 cup all-purpose flour (spooned and leveled)
1/2 cup whole-wheat flour (spooned and leveled)
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup low-fat buttermilk
2 large eggs
1 teaspoon pure vanilla extract

1
1.Preheat oven to 350 degrees. Brush a 9-inch square baking pan with oil; line with a strip of parchment paper, leaving an overhang on two sides. Brush paper with oil. Sprinkle bottom of pan with 1/4 cup sugar. Trim pineapple wedges to no more than 4 to 5 inches long; arrange in pan in groups of four, alternating direction.
2
2.In a medium bowl, whisk together flours, baking powder, baking soda, and salt; set aside.
3
3.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.
4
4.Bake until a toothpick inserted in center of cake comes out clean, 50 to 60 minutes. Cool 20 minutes in pan; invert onto a serving platter (peel off and discard paper).

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1/3 cup vegetable oil, such as safflower, plus more for pan, 1 cup packed light-brown sugar, 1 ripe firm pineapple (skin removed), cut into 16 thin wedges and cored (see note, above), 1 cup all-purpose flour (spooned and leveled), and more.

Yes, Light Pineapple Upside Down Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Light Pineapple Upside Down Cake

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