Best Pineapple Upside Down Cake Reduced Sugar Recipes
SKINNY PINEAPPLE UPSIDE-DOWN CAKE
Rich and caramely pineapple teams up with yellow cake mix for a great retro dessert.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h10m
Yield 9
Number Of Ingredients 7
Steps:
- Heat oven to 350°F. Spray 9-inch square pan with cooking spray. Sprinkle brown sugar in pan. Arrange pineapple slices over brown sugar. Drizzle with reserved juice. Place cherry in center of each pineapple slice.
- In medium bowl, beat remaining ingredients with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 2 minutes, scraping bowl occasionally. Pour batter over pineapple and cherries.
- Bake 50 to 55 minutes or until toothpick inserted in center comes out clean and top is golden brown. Run knife around inside edges of pan. Immediately place heatproof serving plate upside down over pan; turn plate and pan over. Leave pan over cake 3 minutes so brown sugar mixture can drizzle over cake; remove pan. Serve warm.
Nutrition Facts : Calories 350, Carbohydrate 60 g, Cholesterol 20 mg, Fat 2, Fiber 0 g, Protein 3 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 370 mg, Sugar 42 g, TransFat 0 g
EASY PINEAPPLE UPSIDE-DOWN CAKE
Wow your friends and family with this classic pineapple upside-down cake. With tasting notes that boast fruity, gooey, caramelly goodness, it's no wonder why this has been a must-make favorite for generations. In our Easy Pineapple Upside-Down Cake recipe, save yourself some time with a fool-proof shortcut. With a box of Betty Crocker™ Super Moist™ Yellow Cake Mix, you can have this impressive dessert prepped for the oven in just 15 minutes. With step-by-step directions, Betty's with you every step of the way in this incredible upside-down pineapple cake. Now just bake, flip and enjoy!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h50m
Yield 12
Number Of Ingredients 6
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pan). In 13x9-inch pan, melt butter in oven. Sprinkle brown sugar evenly over butter. Arrange pineapple slices on brown sugar. Place cherry in center of each pineapple slice, and arrange remaining cherries around slices; press gently into brown sugar.
- Add enough water to reserved pineapple juice to measure 1 cup. Make cake batter as directed on box, substituting pineapple juice mixture for the water. Pour batter over pineapple and cherries.
- Bake 42 to 48 minutes (44 to 53 minutes for dark or nonstick pan) or until toothpick inserted in center comes out clean. Immediately run knife around side of pan to loosen cake. Place heatproof serving plate upside down onto pan; turn plate and pan over. Leave pan over cake 5 minutes so brown sugar topping can drizzle over cake; remove pan. Cool 30 minutes. Serve warm or cool. Store covered in refrigerator.
Nutrition Facts : Calories 380, Carbohydrate 57 g, Cholesterol 55 mg, Fat 3, Fiber 0 g, Protein 3 g, SaturatedFat 5 g, ServingSize 1/12 of Cake, Sodium 310 mg, Sugar 41 g, TransFat 0 g
PINEAPPLE UPSIDE DOWN CAKE - SUGAR FREE
I have not tried this recipe. I got this recipe from Ossg Recipes. This recipe is from Favorite Brand Name Diabetic Cooking. Dietary Exchanges: 1 1/2 starch, 1 fat.
Provided by internetnut
Categories Dessert
Time 40m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Drain pineapple, reserving 1/4 cup juice. Mix pineapple, pecans, 1.
- 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.
- Beat margarine and 1/2 cup sugar substitute in medium bowl until fluffy;.
- beat in egg. Combine flour, baking powder, baking soda and spices in small.
- bowl. Add to margarine mixture alternately with buttermilk, 1/4 cup reserved.
- pineapple juice and remaining 1 tablespoon lemon juice, beginning and ending with dry ingredients.
- 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.
- Note: If desired, maraschino cherry halves may be placed in bottom of cake.
- pan with pineapple mixture.
Nutrition Facts : Calories 167.2, Fat 6.6, SaturatedFat 1.3, Cholesterol 26.9, Sodium 233.6, Carbohydrate 24.7, Fiber 0.8, Sugar 9.7, Protein 2.9
PINEAPPLE UPSIDE DOWN CAKE (REDUCED SUGAR)
My family really enjoyed this cake.We had not had pineaple upside down cake for a long time.
Provided by Donna Joy Oder
Categories Fruit Desserts
Time 40m
Number Of Ingredients 8
Steps:
- 1. Preheat oven for 350. In 13x9 baking dish pour melted and slightly cooled margarine. (I also sprayed the sides with butter flavored cooking spray.) Sprinkle splenda brown evenly over bottom and mix with the margarine to dissolve. Arrange pineapple slices. Mix cake mix and remaining ingredients together.( The batter will be thick.) Pour or spoon bater evenly over pineapple and mixture.Place in preheated oven and bake for about 25-29 minutes or until toothpick inserted in center comes out clean. Turn out onto serving tray to cool.
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