Pineapple Upside-Down Cake Recipe with Truvía® Brown Sugar Blend and Truvía® Cane Sugar Blend
Make this slimmed down classic dessert! A buttery rich caramel flavor paired with pineapple takes this cake to a whole new place. This cake is made with Truvía® Cane Sugar Blend and Truvía® Brown Sugar Blend and has 31% fewer calories* and 66% less sugar* than the regular sugar-sweetened version. Makes 8 servings.
- Serving Size: 1⁄8 of cake
Ingredients
3 Tbsp unsalted butter
1⁄3 cup Truvía® Brown Sugar Blend
7 fresh pineapple slices, drained
7 maraschino cherries, drained, without stems
1⁄3 cup canola oil
1⁄2 cup Truvía® Cane Sugar Blend
1⁄2 tsp salt
3⁄4 cup skim milk
1 tsp vanilla extract
1 egg
2 tsp baking powder
1 1⁄3 cups flour
Directions
Preheat oven to 350°F.
In 8-inch round cake pan, melt butter in warm oven, 1-2 minutes.
Sprinkle Truvía® Brown Sugar Blend evenly over melted butter.
Arrange pineapple slices over Truvía® Brown Sugar Blend.
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 3 minutes, scraping bowl occasionally.
Pour batter over pineapple and cherries.
Bake 35 to 40 minutes or until toothpick inserted in center comes out clean.
Immediately place heatproof serving plate upside down over pan; turn plate and pan over.
Leave pan over cake a few minutes so Truvía® Brown Sugar Blend mixture can drizzle over cake; remove pan.
Serve warm.
Store cake loosely covered.
*Each piece has 280 calories and 16 grams of sugar per serving compared to the full-sugar version which have 410 calories and 48 grams of sugar per serving.
