Pineapple Upside Down Cake (Sugarless) - Recipe

PINEAPPLE UPSIDE DOWN CAKE
(Sugarless)

2 tbsp. butter or canola oil
1/4 c. honey or fruit sweet

Hint: I usually double the first two ingredients for the bottom.

1 c. sliced pineapple in its own juice (approx. 20 oz. can)
16 walnut or pecan halves, (optional)
1/2 c. honey or fruit sweet
1/3 c. butter
1 egg
2 tsp. vanilla
2/3 c. milk (or water)
1 1/2 c. flour
2 tsp. baking powder

Combine melted butter and 1/4 cup honey or fruit sweetener and spread evenly in 9 inch pan. Drain pineapple, reserving 1/4 cup of the juice. Arrange pineapple rings in pan. Arrange nuts around pineapple.

In large bowl, combine 1/2 cup fruit sweetener or honey and butter. Blend in slightly beaten egg and vanilla. Add reserved pineapple juice and milk.

In separate bowl, combine dry ingredients and add to batter. Pour batter over pineapple. Bake 25-35 minutes at 350 degrees or until cake springs back when lightly touched. Turn upside down onto a serving platter and let set a few minutes.

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recipe reviews
Pineapple Upside Down Cake (Sugarless)

· Jun 1 · #155844

Hannah (Pennsylvania) says:

I absolutely loved this recipe, it was delicious. However, it didn't taste like pineapple upside down cake. I made the recipe to satisfy a craving and it didn't do the trick. Still very good and very easy to make. 4/5

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· Jun 30 · #190197

Sister Trent (North Carolina) says:

I put in molasses instead of honey for the first part & doubled it as suggested. Then I found some honey for the second part. Named it Molasses Pineapple Upside-down Cake. I flipped the portions over one at a time onto each small plate to serve. No need to flip it over all at once. I had a pineapple ring on every plate.

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