Fresh baked pineapple upside down cake on a white serving dish

Pineapple Upside-Down Cake Recipe

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 Truvia® Sweet Complete™ and has 28% fewer calories* and 65% less sugar* per serving than the sugar-sweetened version. Makes 8 servings.

Prep Time

10 minutes

Cook Time

50 minutes

Serving size

1 piece (115g)

Calories

180 Calories

Ingredients

Topping

Cake

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™ evenly over melted butter.

  • 4.

    Arrange pineapple slices over Truvia® Sweet Complete™.

  • 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.

*This cake has 180 calories and 11 grams of sugar per serving as compared to 250 calories and 32 grams of sugar per serving in the full-sugar version. See nutrition table for additional information.

**Please remember to wash hands, utensils, equipment, and work surfaces with hot, soapy water before and after they come in contact with raw egg.

Truvia® Sweet Complete Granulated All-Purpose Sweetener contains chicory root fiber. This recipe has 6 grams of dietary fiber per serving.

Nutrition Per Serving

Total Fat 9g
Saturated Fat 6g
Trans Fat 0g
Cholesterol 45mg
Sodium 300mg
Total Carbohydrate 38g
Dietary Fiber 6g
Total Sugars 11g
Erythritol 13g
Protein 2g
Vitamin D 0% DV
Calcium 4% DV
Iron 4% DV
Potassium 2% DV

Pineapple Upside-Down Cake is rated 4.8 out of 5 by 9.
Rated 5 out of 5 by 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 4 out of 5 by 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 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 from A nice change from the other brands Switching from sugar to Truvia has been eye opening! This cake for example, tastes just as good without all of that white sugar! I'm impressed with how easy it is to substitute Truvia thanks to the conversion chart they have. It's too simple not too eat better. My husband has a history of diabetes in his family, but enjoys his sweets very much. I can use the Truvia as my little hidden gem and he is none the wiser..... :)
Date published: 2017-01-09
Rated 5 out of 5 by from Brown's Ivar blend and Baking blend We tried this a month ago and found this slimmed down version just as good as the regular receipe. In fact not telling my husband he couldn't tell the difference, still my secret. He's diabetic and is trying to loose weight but still has to have a little desert after dinner. Will be trying others out too!
Date published: 2017-01-06
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