Pineapple Upside-down Cake Recipe

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Pineapple Upside-down Cake

Patty Kelly


This is a sugar free cake and it is delicious. I made this for the guys at work and they loved it, I guess that is because they are diabetics like I am,

pinch tips: How to Measure Ingredients




40 Min


1 can(s)
pineapple chunks or slices in juice, drained
1 1/2 c
splenda brown sugar blend
1 1/2 c
self rising flour
1 c
splenda no calorie sweetner, granulated
1/4 c
light margarine
1/4 c
egg substitute
3/4 c
skim milk
1/2 tsp

Directions Step-By-Step

Heat oven to 350 degrees. Spray 9x9 square pan with nonstick cooking spray.
Place pineapple in a food processor and pulse a few times to chop coarsely, I used slices and placed them in the bottom of the pan whole. Do not puree, the fruit should be thick with some visible fibers. Reserve 1/4 cup of the pineapple juice. Pour the rest of the pineapple into the baking pan in an even layer. Sprinkle with Splenda Brown sugar blend. In a medium size bowl combine flour, Splenda sweetener, add margarine, egg substitute, skim milk, vanilla and reserved pineapple and mix on low speed until combined. Pour into pan. Bake for 40 minutes or until firm in the middle when touched.

About this Recipe

Course/Dish: Cakes, Fruit Desserts
Other Tag: Quick & Easy