Equal's Pineapple Upside-Down Cake


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Traditional recipe for this classic dessert with 37% fewer calories! Serve the cake warm with fat-free whipped topping.

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  • 8 slices canned pineapple in juice, drained
  • 1 Tbs. stick butter or margarine, melted
  • 1 Tbs. reserved pineapple juice
  • 1/4 C. Equal Spoonful or 6 packets Equal Sweetener
  • 1 tsp. cornstarch
  • 4 maraschino cherries, drained and halved
  • 2 Tbs. chopped nuts
  • 6 Tbs. stick butter or margarine, softened
  • 1 C. Equal Spoonful or 24 packets Equal Sweetener
  • 2 eggs
  • 1 tsp. vanilla
  • 1 1/2 C. cake flour
  • 1 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. ground cinnamon
  • 1/4 tsp. salt
  • 1/3 C. buttermilk
  • 1/3 C. reserved pineapple juice

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Drain pineapple slices, reserving juice. Combine melted butter, 1 Tbs. reserved pineapple juice, 1/4 C. Equal Spoonful and cornstarch in bottom of 9-inch round cake pan. Arrange drained pineapple slices, cherries and nuts over butter mixture. Beat butter, 1 C. Equal Spoonful, eggs and vanilla with electric mixer until blended. Combine cake flour, baking powder, baking soda, cinnamon and salt. Add to butter mixture alternately with buttermilk and 1/3 C. reserved pineapple juice, beginning and ending with dry ingredients. Mix well after each addition. Spread batter over pineapple slices in pan. Bake in preheated 350 degrees oven 20-25 minutes or until wooden pick inserted in center comes out clean. Let stand a few minutes, then invert onto serving plate. Serve warm or at room temperature.

Yield: 8 servings

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