Pineapple Upside-Down Cake Recipe

Prep Time: 10 minutes
Cook Time: 50 minutes
Serving size: 1 piece (115g)
Calories: 180 Calories

Ingredients

Topping

1 Tbsp unsalted butter
⅓ cup Truvia Sweet Complete^® Granulated All-Purpose Sweetener (Try our stevia leaf or monk fruit sweetener!)
2 tsp molasses
7 fresh pineapple slices, drained, towel-dried
7 maraschino cherries, drained, towel-dried, without stems

Cake

½ cup Truvia Sweet Complete^® Granulated All-Purpose Sweetener
½ cups cake flour
½ Tbsp baking powder
½ tsp salt
2 Tbsp instant mashed potato flakes
5 Tbsp butter, softened
2 eggs**
⅓ cup skim milk
½ tsp vanilla extract

Directions

1.
Preheat oven to 350° F.
2.
In an 8-inch round cake pan, melt butter in a warm oven, 1-2 minutes.
3.
Sprinkle Truvia Sweet Complete^® Granulated All-Purpose Sweetener evenly over melted butter.
4.
Arrange pineapple slices over Truvia Sweet Complete^® Granulated All-Purpose Sweetener.
5.
Place cherry in center of each pineapple slice.
6.
Combine dry ingredients in a large bowl and mix.
7.
Add butter to dry ingredients and mix on low speed for 1–2 minutes.
8.
Add 1 egg, mix for 30 seconds at low speed and 1 minute at medium speed. Scrape bowl and repeat with other eggs until well blended.
9.
Slowly add milk and vanilla, mix for 1 minute on low then 1 minute on medium speed.
10.
Bake for 35-40 minutes just to the point when a toothpick comes out clean.
11.
Immediately place a heatproof serving plate upside down over pan; turn plate and pan over.
12.
Leave pan over cake a few minutes so Truvia mixture can drizzle over cake; remove pan.
13.
Serve warm.
14.
Store leftovers in a sealed container.

Pineapple Upside-Down Cake is rated 4.8 out of 5 by 9.

Rated 5 out of 5 by Ditchwitch from Delicious This is an excellent recipe. I actually made it twice—the first time as written, and the second using an 8” square Pyrex baking dish and reducing the Truvia by 2 Tbsp in the butter layer, and 2 Tbsp in the cake portion. It was still plenty sweet. The second time I also used crushed pineapple, drained, as I was out of rings, and mixed the extra crushed pineapple, drained, into Cool Whip for a quick topping. My husband is diabetic and he loved the dessert, especially after I reduced the sweetness a little bit.

Date published: 2020-04-13

Rated 5 out of 5 by Cyndikay from Easy and delicious We enjoyed this cake...I also made this recipe with all purpose gluten free flour and added one teaspoon of Xanthum gum powder...it turned out fantastic...!!

Date published: 2018-12-30

Rated 5 out of 5 by Padam727 from different oil looking for a different oil to use. has anyone used anything but canola. I have read so many bad things about it. I mostly use olive oil for everything else but have not baked in years because I have no one to bake for and don't need all this for just myself. first time making it with stevia or truvia. I really don't like using man made chemicals but there isn't much option out there if you want to make a cake now and again.

Date published: 2018-05-04

Rated 4 out of 5 by CyndeeS from Delicious, but could be made a little bigger This is quite delicious. The Truvia brown sugar blend is just as good as light brown sugar, in my opinion, and so is the Truvia baking blend compared to white sugar. The only thing I'll do differently next time is to use a 9" cake pan with 2" sides instead of an 8" pan. The cake is very moist and lovely, but I would rather have it slightly shorter and bake for a slightly shorter amount of time. Plus, the recipe says to use 7 rings of pineapple. 7 rings does not fit in my 8" pan. Only 5 do. They would fit in a 9" pan. I think all of the other ingredient amounts could stay the same in a 9" pan. As for the recipe, I would combine the dry ingredients with the dry and the wet ingredients with the wet and then add them together. The way the recipe is written a person might add all together at once in no reasonable order. I think that would be a mistake.

Date published: 2017-02-02

Rated 5 out of 5 by thisnthat3 from Delicious! This is my all-time favorite & using Truvia Baking Blend kept it just as good as always. Will definitely make again.

Date published: 2017-01-16

Pineapple Upside-Down Cake Reviews - page 2

Pineapple Upside-Down Cake Recipe

Ingredients

Directions

Nutrition Per Serving

Ingredients

Directions

Reviews

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