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Pineapple Upside-Down Cake

Pineapple Upside Down Cake

The cake layer is tender due to buttermilk. Equal provides sweetness and saves on calories. Serve it warm with fat-free whipped topping.

Traditional recipe with 35% fewer calories!

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  • 8 slices canned pineapple in juice, undrained
  • 1 tablespoon stick butter or margarine, melted
  • 1 tablespoon reserved pineapple juice
  • 1/4 cup Equal Spoonful*
  • 1 teaspoon cornstarch
  • 4 maraschino cherries, drained, halved
  • 2 tablespoons chopped nuts
  • 6 tablespoons stick butter or margarine, softened
  • 1 cup Equal Spoonful**
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 1/2 cups cake flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/3 cup buttermilk
  • 1/3 cup reserved pineapple juice

* May substitute 6 packets Equal sweetener

** May substitute 24 packets Equal sweetener


  1. Drain pineapple slices, reserving juice.
  2. Combine melted butter, 1 tablespoon reserved pineapple juice, 1/4 cup Equal Spoonful and cornstarch in bottom of 9-inch round cake pan. Arrange drained pineapple slices, cherries and nuts over butter mixture.
  3. Beat butter, 1 cup Equal Spoonful, eggs and vanilla extract with electric mixer until blended. Combine cake flour, baking powder and soda, cinnamon and salt. Add to butter mixture alternately with buttermilk and 1/3 cup reserved pineapple juice, beginning and ending with dry ingredients. Mix well after each addition. Spread batter over pineapple slices in pan.
  4. Bake in preheated 350 degree F oven 20 to 25 minutes or until wooden pick inserted in center comes out clean.
  5. Let stand fir a few minutes, then invert onto serving plate.
  6. Serve warm or at room temperature.

Yield: 8 servings

Nutrition information per serving: 253 cal., 4 g pro., 31 g carb., 13 g fat, 80 mg chol., 247 mg sodium

Food exchanges: 1 fruit, 1 starch, 2 1/2 fat

Recipe and photo credit: Equal Sweetener