Home
dLifeTV
dLife Foundation
Diabetes Store
News
For Professionals

Find Us

It's YOUR Diabetes Life!

If you are not already a member - Register Now!

Forgot Password?

Welcome
My Profile | Log Out

Everything Diabetes
Food & Fitness
- Appetizers
- Breakfast
- Lunch/Snacks
- Main Dish/Entree
- Desserts
- Soups
- More...
Video & More
Meet Others
Resources
Corporate

Find Recipes Food Look-Up

Search from thousands of diabetes-friendly recipes that meet the dLife Nutritional Guidelines.*

Enter keyword(s) or ingredient(s)

Enter a food:

Advanced Search

* About the dLife Nutritional Guidelines

Select as many of the options below to refine your search, then click "Search" above.
dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Karen's Fresh Pineapple Upside-Down Cake

Source: Karen Baldwin

A sweet-tasting treat spiced with cinnamon, nutmeg, and ginger and topped with pecan chips.

Rating:
Prep Time:	30 minutes
Cook Time:	45 minutes
Difficulty:	Intermediate

Nutrition Facts

Makes 12 servings
Amount Per Serving

Calories	185.7

Total Carbs	21.8 g

Dietary Fiber	1.4 g

Sugars	8.9 g

Total Fat	9.6 g

Saturated Fat	1.7 g

Unsaturated Fat	2.7 g

Potassium	160.2 mg

Protein	3.5 g

Sodium	161.5 mg

Dietary Exchanges 9.6 Fat, 0.3 Fruits, 0.1 Milk, 0.6 Starch, 0.0 Lean Meat

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
Powered by ESHA

Servings

Ingredients

1.25
1 1/4 cup white all purpose flour 1.125
1.125 tsp low sodium baking powder 0.25
0 1/4 tsp baking soda 0.125
0.125 tsp salt 0.25
0 1/4 tsp ground cinnamon 0.25
0 1/4 tsp ground nutmeg 0.25
0 1/4 tsp ground ginger 0.5
0 1/2 cup SPLENDA® No Calorie Sweetener, granulated 2.0
2 tsp vanilla extract 0.5
0 1/2 cup Promise Activ Light Spread 2.0
2 each eggs 0.6667
0.6667 cup low fat buttermilk 0.25
0 1/4 cup Promise Activ Light Spread 0.25
0 1/4 cup SPLENDA® Brown Sugar Blend 0.5
0 1/2 cup chopped pecans 1.0
1 each fresh pineapple

Directions

Put oven rack in middle position; preheat oven to 350 degrees F.
Have pineapple lengthwise, core and peel it. Cut pineapple crosswise into 1/4-inch thick wedges. Break two eggs into a small bowl. Sift together flour, baking powder, soda, salt, and spices into a bowl.
To prepare the topping: Use 1/4 cup margarine to grease a 9-inch round, 1.5 inch or 2 inch deep cake pan, lightly on the sides and generously on the bottom. Sprinkle all of the brown sugar evenly over the bottom of the pan. Sprinkle all of the pecans evenly over the brown sugar. Arrange the pineapple in a single layer over the nuts, starting in the center of the pan (in a decorative pattern if desired); overlap a second layer of pineapple.
To prepare the batter: Place 1/2 cup margarine, granulated sugar, and vanilla in mixing bowl. Beat together with an electric mixer at medium speed until light and fluffy (about 2 minutes). Add eggs one at a time, beating well after each addition. Reduce mixing speed to low and (beginning and ending with flour) alternately add flour mixture and buttermilk, in batches. Mix just until batter is smooth; don't over-mix.
Spread batter evenly over the pineapple; bake until a wooden toothpick inserted in the center of the cake comes out clean (about 40-45 minutes). Cool 5 minutes in pan, on a rack.
Invert a plate over cake pan and (keeping plate and pan firmly pressed together) invert cake onto plate. Remove the pan, and restore pineapple/caramel that stuck to the pan bottom (if any), putting it back onto the cake. Cool to room temperature.