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Pineapple Upside-Down Cake Recipe



Servings: 8, Serving Size: 1 slice | Prep time: 20 minutes


1 8-oz can sliced pineapple

3 Tbsp canola oil

1 Tbsp brown sugar

6 Tbsp sugar

cup pecan halves

2 large eggs, separated, at room temperature

1 tsp vanilla

cup whole-wheat pastry flour

tsp baking powder

tsp salt


Nutrition Facts


Calories 193

Carbohydrate 25g

    Dietary Fiber 1g

    Sugar 16g

Fat 9g

Sodium 124mg


  1. Preheat the oven to 325˚. Drain the pineapple, reserving cup of the juice. Pat the pineapple slices dry with paper towel. In an 8-inch nonstick cake pan, combine 1 Tbsp oil, brown sugar and 2 Tbsp white sugar. Spread the mixture evenly on the pan.
  2. Place the pineapple slices on top of the sugar mixture. Decorate the pecan halves in the center of each pineapple ring and around its edges.
  3. In a separate bowl, combine the reserved pineapple juice, remaining 2 Tbsp oil, 2 Tbsp white sugar, egg yolks and vanilla. Mix until blended.
  4. Sift together baking powder, flour, salt and add to the juice mixture. Mix the batter until smooth. Beat the egg whites and 2 Tbsp white sugar until stiff. Gently fold into the batter. Spoon the batter over the pineapple and pecans. Bake for 18-20 minutes or until toothpick comes out clean.
  5. Place a wire rack over the cake pan, invert the cake and cool for 2-3 minutes. Remove the cake from the pan to allow to cool completely. With a spatula, gently lift the cake onto a serving platter.

Fun Facts / Cooking Tips

This delicious cake is indeed the perfect ending to a summer luncheon.



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