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Pineapple Upside Down Cake

Pineapple upside down cake

A healthier low fat, low cholesterol, reduced sugar version of Pineapple Upside Down Cake.


1 8-1/4 ounce can crushed pineapple in juice, drain and reserve juice
1 1-1/3 ounce package sugar free, unflavored gelatin
1 tablespoon brown sugar
1/2 cup egg substitute
1 egg white
3/4 cup sugar
1 teaspoon vanilla
3/4 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt


Heat oven to 375 degrees. Line a 9 inch round pan with waxed paper and lightly spray with nonstick cooking spray. Sprinkle brown sugar on waxed paper. Spread pineapple evenly in bottom of the pan and sprinkle dry gelatin over pineapple.

Beat egg substitute and egg white using an electric mixer on high until very thick, about 5 minutes. Gradually beat in sugar. Add enough water to pineapple juice to measure 1/3 cup. Beat in pineapple juice and vanilla on low speed. Gradually add flour, baking powder and salt, beating until batter is smooth. Pour into pan. Bake about 25 to 30 minutes or until an inserted toothpick comes out clean. Immediately run a knife around the outside of the cake and invert pan on a plate. Carefully remove waxed paper and allow to cool.

Nutrition Information

Recipe makes 8 servings.
Serving size: 1 serving
Calories: 166; Total Fat: trace; Cholesterol: 0mg; Sodium: 280mg; Carbohydrates: 34g; Fiber: 1g; Protein: 5g

Exchanges: Starch/Bread: 1/2, Lean Meat: 1/2, Fruit: 1/2, Other Carbohydrate: 1-1/2

Topper? Pineapple Frozen Yogurt

A site visitor sent in this recipe saying she tried it atop the cake and it was "totally yummy!" I had to try it, too and agreed! The combination of the lush banana and juicy, sweet-tart pineapple is reminiscent of the tropics. For even more tropical flavor, substitute 3 tablespoons lite coconut milk and 2 tablespoons water for the yogurt.

1-1/2 over-ripe bananas, frozen and sliced
2 cups frozen pineapple chunks
1/2 cup plain low-fat yogurt
1 teaspoon freshly grated lime zest

Place the frozen banana and pineapple chunks in the bowl of a food processor fitted with a steel blade. Process until smooth. Gradually add the yogurt and lime zest and process until completely incorporated. Serve immediately or cover and freeze in individual portions for up to 2 weeks. If you freeze portions, let them sit at room temperature for 10 minutes before eating. Servings: 4

Nutrition information: Calories: 98; Calories from Fat: 6; Fat: 0.7g; Saturated Fat: 0g; Cholesterol: 2mg; Sodium: 23mg; Carbohydrates: 22.5g; Dietary Fiber: 2.3g; Protein: 2.5g

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