Description
A healthier twist on the classic pineapple upside down cake, made without added sugar but still delicious and visually appealing.
Ingredients
- 14 ounces crushed pineapple in juice (unsweetened and undrained)
- 1/4 cup pecan pieces
- 2 tablespoons lemon juice
- 1 3/4 teaspoons Equal sugar substitute (or use brown sugar substitute)
- 1 teaspoon cornstarch
- 4 tablespoons margarine
- 3 1/3 teaspoons Equal sugar substitute (or use alternative sugar substitute)
- 1 egg
- 1 cup cake flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground ginger
- 1/4 teaspoon ground cinnamon
- 1/3 cup buttermilk
Instructions
- Drain the crushed pineapple and reserve 1/4 cup of the juice. Combine the pineapple and pecans in a bowl.
- Spread lemon juice, 1/4 cup sugar substitute, and cornstarch evenly across the bottom of a 9-inch round or 8-inch square cake pan.
- Combine 3/4 cup sugar substitute with 1/2 cup margarine, beating until fluffy.
- Add the egg and mix well.
- Whisk together the flour, baking soda, baking powder, and spices in another bowl.
- Gradually mix buttermilk, reserved pineapple juice, and remaining lemon juice into the margarine mixture, alternating with the flour mixture.
- Pour the batter over the pineapple and pecan mixture in the pan.
- Bake in a preheated oven at 350°F for about 25 minutes, or until golden brown and a toothpick inserted in the center comes out clean.
- Allow the cake to cool for a minute, then carefully invert it onto a serving plate.
Notes
For a dairy-free option, substitute coconut oil for margarine and almond milk for buttermilk. Store leftovers in an airtight container.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American