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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.

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
1 Fat , 1/2 Fruits , 1 Starch
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.
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1 1/4 cup  white all purpose flour
1.125 tsp  low sodium baking powder
0 1/4 tsp  baking soda
0.125 tsp  salt
0 1/4 tsp  ground cinnamon
0 1/4 tsp  ground nutmeg
0 1/4 tsp  ground ginger
0 1/2 cup  SPLENDA┬« No Calorie Sweetener, granulated
2 tsp  vanilla extract
0 1/2 cup  Promise Activ Light Spread
2 each  eggs
0.6667 cup  low fat buttermilk
0 1/4 cup  Promise Activ Light Spread
0 1/4 cup  SPLENDA┬« Brown Sugar Blend
0 1/2 cup  chopped pecans
1 each  fresh pineapple
  1. Put oven rack in middle position; preheat oven to 350 degrees F.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.

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