Sugar Free Pineapple Upside Down Cake Recipe
In this blog, i will share with you a sugar free pineapple upside down cake recipe that is extremely easy.
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.
Nutrition
Calories: 327kcal