Pineapple Upside-Down Cake
Reward yourself with this heart-healthy version of an American favorite that has the familiar taste and texture of caramelized pineapple rings, without the guilt of excess sugar and unhealthy fats. A word of advice, use a knife to make sure the cake's edges do not stick to the pan before flipping the cake over. Berries, pears and peaches make good substitutes for half the butter or oil. Not only do they help trim down the fat, but can also enhance the recipe.
- 1 (20-ounce) can of pineapple slices in juice, undrained
- ¼ cup low-calorie brown sugar blend
- ¾ cup granulated, no-calorie sweetener (divided use)
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon cinnamon
- pinch of salt
- 1 medium ripe banana (peeled, chopped)
- 1 tablespoon canola oil
- 1 tablespoon water
- 2 large eggs
- ½ cup 1 percent buttermilk
- 1 teaspoon vanilla extract
- Preheat the oven to 350°F.
- Make the pineapple glaze: Drain pineapple juice from the canned pineapple slices (about 1 cup) into a medium heavy-duty pot. (Reserve pineapple slices.) Add low-calorie brown sugar blend and ¼ cup no-calorie granulated sweetener into the pot and bring to a boil over high heat. Let boil until bubbly and reduced by about one-fourth, around 8 to 10 minutes. (Make sure to keep an eye on it while boiling in case it reduces quickly.) Remove from heat; the amount of liquid should be around ¾ cup.
- Coat a 9-inch cake pan with cooking spray. Pour the pineapple glaze into the dish. Arrange as many pineapple rings as will fit over the glaze—about 7. Reserve the remaining pineapple rings.
- Meanwhile, into a small bowl, add all the dry ingredients: ½ cup no-calorie, granulated sweetener, flour, baking powder, baking soda, cinnamon, and salt.
- Into a large bowl, add the chopped banana. Use a fork to mash the banana. Add oil, water, eggs, buttermilk, and extract into the bowl with the banana, stirring together to combine. Stir in the dry ingredients until mixed. Chop remaining pineapple rings and stir into the batter.
- Pour batter over the pineapple rings. Bake in the oven until a toothpick inserted in the center of the cake comes out clean, about 50 minutes.
- Remove cake from the oven and let cool for 10 minutes. Run a butter knife along the edges of the cake pan to make sure the cake won't stick. Place a plate on top of the pan and use potholders to flip the cake over to invert. Serve warm or at room temperature.
Calories: 188 per serving
Photo and recipe courtesy of American Heart Association.