Pineapple Upside Down Cake - Sugar Free Recipe

Name: Pineapple Upside Down Cake - Sugar Free
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 14 ounces unsweetened crushed pineapple in juice, undrained; 1/4 cup pecan pieces (optional); 2 tablespoons lemon juice; 1 3/4 teaspoons Equal sugar substitute, measure (I used an alternative brand brown or 6 packets Equal sugar substitute) or 1/4 cup Equal Spoonful (I used an alternative brand brown or 6 packets Equ…; 1 teaspoon cornstarch; 4 tablespoons margarine, at room temperature; 3 1/3 ½ teaspoons Equal sugar substitute or 1/2 cup Equal Spoonful (I used an alternative brand sugar substitute as I do not like the flavor Equal gives when baked); 1 egg; 1 cup cake flour; 1 1/2 teaspoons baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon ground cinnamon; 1/4 teaspoon ground nutmeg; 1/8 teaspoon ground ginger; 1/3 cup buttermilk

Servings: persons

14 ounces unsweetened crushed pineapple in juice, undrained
1/4 cup pecan pieces (optional)
2 tablespoons lemon juice
1 3/4 teaspoons Equal sugar substitute, measure (I used an alternative brand brown or 6 packets Equal sugar substitute) or 1/4 cup Equal Spoonful (I used an alternative brand brown or 6 packets Equal sugar substitute)
1 teaspoon cornstarch
4 tablespoons margarine, at room temperature
3 1/3 ½ teaspoons Equal sugar substitute or 1/2 cup Equal Spoonful (I used an alternative brand sugar substitute as I do not like the flavor Equal gives when baked)
1 egg
1 cup cake flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground ginger
1/3 cup buttermilk

1
Drain pineapple, reserving 1/4 cup juice. Mix pineapple, pecans, 1.
2
tablespoon lemon juice, 1/4 cup sugar substitute and cornstarch in bottom of a 8-inch square or 9-inch round cake pan; spread mixture evenly in pan.
3
Beat margarine and 1/2 cup sugar substitute in medium bowl until fluffy;.
4
beat in egg. Combine flour, baking powder, baking soda and spices in small.
5
bowl. Add to margarine mixture alternately with buttermilk, 1/4 cup reserved.
6
pineapple juice and remaining 1 tablespoon lemon juice, beginning and ending with dry ingredients.
7
Spread batter over pineapple mixture in pan. Bake in a preheated 350 degree oven until browned and toothpick inserted in center comes out clean, about 25 minutes. Invert cake immediately onto serving plate. Serve warm or at room temperature.
8
Note: If desired, maraschino cherry halves may be placed in bottom of cake.
9
pan with pineapple mixture.

774

kcal

Calories

Fat

127

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

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 15 ingredients. The key ingredients include: 14 ounces unsweetened crushed pineapple in juice, undrained, 1/4 cup pecan pieces (optional), 2 tablespoons lemon juice, 1 3/4 teaspoons Equal sugar substitute, measure (I used an alternative brand brown or 6 packets Equal sugar substitute) or 1/4 cup Equal Spoonful (I used an alternative brand brown or 6 packets Equal sugar substitute), and more.

Yes, Pineapple Upside Down Cake - Sugar Free 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.

Pineapple Upside Down Cake - Sugar Free

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