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pineapple_upside_down_cakeLow Fat Sugar Free Version of Pineapple Upside Down Cake

The Pineapple upside down cake is an old-fashioned dessert. It makes great use of canned pineapple, and it is a family favorite that never goes out of style. All pineapple upside down cake recipes are similar. Early cakes were made in cast iron skillets, but today cakes can be made in glass or metal pans. All pineapple upside down cakes begin with a glaze made from melted butter and brown sugar. This glaze is poured onto pineapple slices that are embellished with maraschino cherries. Some recipes also recommend placing pecans on the pineapples. Next, the batter is prepared and poured over the pineapple mixture. The cake is then baked, and, after it is done, the cake is inverted from the pan—hence the name "Pineapple Upside Down Cake."

Moist Healthy Pineapple Upside Down Cake

The idea of putting fruit on the bottom of a pan, pouring cake batter over it, and baking it has been around since the middle ages. But the cake we know as the pineapple upside down cake has its beginning in about 1903 when Jim Dole began manufacturing pineapple in a can. Later, in 1926, Dole had a contest calling for pineapple recipes. Out of the 60,000 entries, 2,500 of them were for pineapple upside down cake. The Hawaiian Pineapple Company capitalized on the obvious popularity of the cake and ran a national campaign featuring the cake. The cake soon became a household name and it took its place in cake history.

The original cake is loaded in yummy calories and fat. In fact, one serving has about 440 calories and 15 grams of fat. However, there is a tasty, healthier option that is low-fat and has no sugar added beyond the canned pineapple. This recipe calls for a box of vanilla pudding to keep moisture in the cake.  If you do want to indulge seek out an old fashioned recipe or with the following recipe, use real butter and real brown cane sugar and eliminate the water in the glaze. 

Begin by melting 2 tablespoons of your favorite margerine in a round baking pan. Stir 8 teaspoons of Splenda Brown Sugar Blend and 1 tablespoon of water into the melted margerine. Arrange the pineapple and cherries in the pan. Put 1 ring in the center, 6 rings around the center ring and half of a maraschino cherry in the middle of each ring. Set the pan aside.

In a medium mixing bowl, stir together 1 and 1/3 cups of cake flour, 2/3 cup of Splenda granulated, 1 package of sugar-free vanilla pudding mix, and 2 teaspoons of baking powder. Now add 2/3 cup of milk, ¼ cup of oil or melted margerine, one egg and 1 teaspoon of vanilla extract. Use an electric mixer on a low speed to mix the ingredients. Then beat the mixture with medium speed for 1 minute. Pour the batter in the pan that was prepared with the pineapples and cherries.

Bake at 350 for 30 to 35 minutes or until a wooden toothpick comes out clean when inserted in the middle. Cool for 5 minutes on a wire rack. Loosen sides with a butter knife and then invert the cake onto a plate. It is best when served warm.


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