Name: Sugar Free Pineapple Upside Down Cake
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American
Ingredients: 14 ounces unsweetened crushed pineapple in juice, undrained; 1/4 cup finely chopped pecans; 2 tablespoons lemon juice; 1/4 cup brown-style sugar substitute (Monk Fruit or Swerve Brown); 1 teaspoon cornstarch; 4 tablespoons butter, at room temperature; 1/2 cup sugar substitute (such as Swerve or Truvia Blend); 1 large egg; 1 cup cake flour; 1 1/2 teaspoons baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon ground cinnamon; 1/4 teaspoon ground nutmeg; 1/8 teaspoon ground ginger; 1/3 cup buttermilk; Optional: sugar-free maraschino cherry halves

Description

A moist and flavorful sugar free pineapple upside down cake made with crushed pineapple, warm spices, and a light fluffy batter — perfect for a guilt-free dessert that tastes indulgent.

Ingredients

14 ounces unsweetened crushed pineapple in juice, undrained

1/4 cup finely chopped pecans

2 tablespoons lemon juice

1/4 cup brown-style sugar substitute (Monk Fruit or Swerve Brown)

1 teaspoon cornstarch

4 tablespoons butter, at room temperature

1/2 cup sugar substitute (such as Swerve or Truvia Blend)

1 large egg

1 cup cake flour

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/4 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/8 teaspoon ground ginger

1/3 cup buttermilk

Optional: sugar-free maraschino cherry halves

Instructions

1. Drain the pineapple and reserve 1/4 cup of juice.

2. In a bowl, mix pineapple, pecans, 1 tablespoon lemon juice, 1/4 cup sugar substitute, and cornstarch. Spread evenly in the bottom of an 8-inch square or 9-inch round cake pan.

3. In a separate bowl, cream together butter and 1/2 cup sugar substitute until light and fluffy. Add egg and mix well.

4. Combine flour, baking powder, baking soda, cinnamon, nutmeg, and ginger in another bowl.

5. Alternate adding the dry ingredients with buttermilk, reserved pineapple juice, and remaining lemon juice into the creamed butter mixture. Mix until smooth.

6. Spread the batter evenly over the pineapple mixture.

7. Bake in a preheated 350°F (175°C) oven for about 25 minutes or until a toothpick inserted in the center comes out clean.

8. Invert the cake immediately onto a serving plate to reveal the pineapple topping.

9. Let cool for at least 10 minutes before slicing. Serve warm or at room temperature.

Notes

For a tropical variation, add 2 tablespoons of shredded coconut to the pineapple layer.

Use Monk Fruit or Swerve Brown for better caramelization and smoother sweetness.

Store at room temperature for up to 2 days or refrigerate for up to 5 days.

Freeze individual slices by wrapping tightly in plastic and thaw before serving.

Serve with light whipped cream, Greek yogurt, or sugar-free vanilla ice cream.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Dessert
Method: Baking
Cuisine: American