Pineapple Upside-Down Cake


  • 1 can pineapple, undrained
  • 2 eggs
  • 1 Tbsp stick butter or margarine, melted
  • 1 tsp vanilla
  • 1 Tbsp reserved pineapple juice
  • 1 ½ cups cake flour
  • ¼ cup Equal spoonful
  • 1 tsp baking powder
  • 1 tsp cornstarch
  • ½ tsp baking soda
  • 4 maraschino cherries, drained and halved
  • ½ tsp ground cinnamon
  • 2 Tbsp chopped nuts
  • ¼ tsp salt
  • 6 Tbsp stick butter or margarine, melted
  • 1/3 cup buttermilk, lowfat
  • 1 cup Equal spoonful
  • 1/3 cup reserved pineapple juice


Drain pineapple slices, reserving juice. Combine melted butter, 1tsp reserved pineapple juice, ¼ cup Equal spoonful and cornstarch in bottom of 9 in. round cake pan. Arrange drained pineapple slices, cherries and nuts over butter mixture. Beat butter, 1 cup Equal spoonful, eggs and vanilla with electric mixer until blended. Combine cake flour, baking powder, baking 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.Bake in preheated oven 350 degrees for 20-25 minutes or until wooded pick inserted in center comes clean. Let stand a few minutes, then invert onto serving plate. Serve warm or at room temperature.

Note: 6 packets of equal =1/4 cup of Equal sweetener spoonful and 24 packets of Equal = 1 cup of Equal spoonful.

Number of Servings: 8
VCalories per Serving: 261
Total Fat: 13 grams
Total Carbohydrates: 32 grams