Looking for an amazing sugar-free pineapple upside down cake recipe? Look no further! This delightfully sweet and fluffy dessert is perfect for any summer party or get-together! In this blog, i will share with you a sugar free pineapple upside down cake recipe that is extremely easy. The resulting cake is moist, fluffy, and sweetened only with fruit juice. It is perfect for any occasion and can be served as an dessert, or snack.
Sugar free pineapple upside down cake is a delicious and healthy dessert that can be enjoyed by everyone. This recipe is made with simple ingredients, it’s perfect for when you don’t have much time to spend in the kitchen. The resulting cake is sweet, but without the added sugar, so it’s ideal for those who are trying to reduce their intake of sugar.
How To Make Sugar Free Pineapple Upside Down Cake
One of the best ways to enjoy a sweet treat without worrying about added sugars is to make a sugar free pineapple upside down cake. This recipe is easy to follow and produces a delicious and healthy dessert that everyone will love. The cake is made with light and fluffy pineapple batter, and is topped with a sweet and tart pineapple filling. This dessert is perfect for a special occasion or just to enjoy on a lazy day! Give it a try today!
Ingredients Sugar Free Pineapple Upside Down Cake
- 14 ounces crushed pineapple in juice (unsweetened and undrained)
- 1⁄4 cup pecan pieces
- 2 tablespoons lemon juice
- 1 3⁄4 teaspoons Equal sugar substitute, measure (I used brown sugar substitute instead or 6 packets of Equal sugar substitute) OR 1/4 cup Equal Spoonful (I used brown sugar substitute instead)
- 1 teaspoon cornstarch
- 4 tablespoons margarine
- 3 1⁄3 12 teaspoons Equal sugar substitute or 1/2 cup Equal Spoonful (I used an alternative sugar substitute because Equal doesn’t taste good when baked)
- 1 egg
- 1 cup cake flour
- 1 1⁄2 teaspoons baking powder
- 1⁄2 teaspoon baking soda
- 1⁄4 teaspoon ground nutmeg
- 1⁄8 teaspoon ground ginger
- 1⁄4 teaspoon ground cinnamon
- 1⁄3 cup buttermilk
Step By Step Instructions To Make Sugar Free Pineapple Upside Down Cake
Step 1
Drain pineapple and reserve 1/4 cup juice. Combine pineapple and pecans.
Step 2
Fill a 9-inch round or 8-inch square cake pan with lemon juice, 1/4 cup sugar substitute, and cornstarch; spread evenly.
Step 3
In a medium bowl, combine 3/4 cup sugar substitute with 1/2 cup margarine and beat until fluffy.
Step 4
Add the egg and beat well. Combine flour, baking soda, baking powder, and spices.
Step 5
Mix buttermilk, 1/4 cup pineapple juice, and remaining 1 tablespoon lemon juice alternately with margarine mixture. Cover pineapple mixture with batter.
Step 6
Place in a preheated 350-degree oven and bake for about 25 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
Step 7
Immediately invert the cake onto a serving plate. You can serve it warm or at room temperature.
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In Closing
We hope you enjoyed this recipe for Sugar Free Pineapple Upside Down Cake. This sugar free pineapple upside down cake is the perfect dessert for a summer evening. it’s incredibly easy to make. Not only is it easy to make, but it also contains healthy ingredients that will leave you feeling satisfied and energized. The recipe calls for simple ingredients that can be found at most grocery stores, so you’ll be able to make it ahead of time and bring it to a party without any worries. If you have any questions about this recipe, please leave a comment below. Thanks for reading!
Sugar Free Pineapple Upside Down Cake Recipe
Ingredients
- 14 ounces crushed pineapple in juice (unsweetened and undrained)
- 1⁄4 cup pecan pieces
- 2 tablespoons lemon juice
- 1 3⁄4 teaspoons Equal sugar substitute, measure (I used brown sugar substitute instead or 6 packets of Equal sugar substitute) OR 1/4 cup Equal Spoonful (I used brown sugar substitute instead)
- 1 teaspoon cornstarch
- 4 tablespoons margarine
- 3 1⁄3 12 teaspoons Equal sugar substitute or 1/2 cup Equal Spoonful (I used an alternative sugar substitute because Equal doesn't taste good when baked)
- 1 egg
- 1 cup cake flour
- 1 1⁄2 teaspoons baking powder
- 1⁄2 teaspoon baking soda
- 1⁄4 teaspoon ground nutmeg
- 1⁄8 teaspoon ground ginger
- 1⁄4 teaspoon ground cinnamon
- 1⁄3 cup buttermilk
Instructions
- Drain pineapple and reserve 1/4 cup juice. Combine pineapple and pecans.
- Fill a 9-inch round or 8-inch square cake pan with lemon juice, 1/4 cup sugar substitute, and cornstarch; spread evenly.
- In a medium bowl, combine 3/4 cup sugar substitute with 1/2 cup margarine and beat until fluffy.
- Add the egg and beat well. Combine flour, baking soda, baking powder, and spices.
- Mix buttermilk, 1/4 cup pineapple juice, and remaining 1 tablespoon lemon juice alternately with margarine mixture. Cover pineapple mixture with batter.
- Place in a preheated 350-degree oven and bake for about 25 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
- Immediately invert the cake onto a serving plate. You can serve it warm or at room temperature.
