Lighter Pineapple Upside-Down Cake Recipe

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

1
Preheat oven to 350F.
2
Brush a 9-inch square baking pan with oil; line with parchment, leaving an overhang on two sides.
3
Brush parchment with oil.
4
Sprinkle bottom of pan with 1/4 cup brown sugar.
5
Trim pineapple wedges to no more than 4 to 5 inches long; arrange in pan in groups of four, alternating direction.
6
In a medium bowl, whisk together both flours, baking powder, baking soda, and salt.
7
In a large bowl, whisk together buttermilk, eggs, vanilla, oil, and remaining 3/4 cup brown sugar.
8
Add flour mixture; mix just until combined.
9
Pour batter over pineapple in pan.
10
Tap pan firmly on counter to release any air bubbles, then smooth top.
11
Bake until a toothpick inserted in center of cake comes out clean, 50 to 60 minutes.
12
Transfer to a wire rack and let cool 20 minutes in pan, then invert onto a serving platter (peel off and discard paper).
13
Serve warm or at room temperature.
14
Slice off top and bottom so pineapple sits level on board.
15
Slice off skin in wide strips.
16
Then, for this cake, cut pineapple lengthwise into thin wedges, and slice off core from the tip of each wedge.
17
(Per Serving)
18
Calories: 343
19
Fat: 11.1g (1.6g Saturated Fat)
20
Protein: 5.5g
21
Carbohydrates: 58.4g
22
Fiber: 2.8g

944

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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How did you like this recipe?

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 firm ripe pineapple, peeled, cut into 16 thin wedges, and cored (see below), 1 cup all-purpose flour, and more.

Yes, Lighter 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.

That's it — enjoy your meal!

Lighter Pineapple Upside-Down Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions