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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

Low-fat Pineapple Upside-Down Cake

Source: dLife

A low-fat version of a classic pineapple dessert.

Nutrition Facts

Makes 8 servings
Amount Per Serving

Calories	157.2

Total Carbs	24.6 g

Dietary Fiber	0.8 g

Sugars	9.4 g

Total Fat	6.4 g

Saturated Fat	1.3 g

Unsaturated Fat	0.2 g

Potassium	141.9 mg

Protein	2.6 g

Sodium	156.0 mg

Dietary Exchanges 6.4 Fat, 0.5 Fruits, 0.1 Meat, 0.0 Milk, 0.8 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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Servings

Ingredients

Directions

Drain pineapple, reserving 1/4 cup juice. Mix pineapple, pecans, 1 tablespoon lemon juice, 1 3/4 teaspoons Equal For Recipes or 6 packets Equal sweetener or 1/4 cup Equal Spoonful and cornstarch in bottom of 8-inch square or 9-inch round cake pan, spread mixture evenly in pan.
In a medium bowl, beat margarine and 3 1/2 teaspoons Equal For Recipes or 12 packets Equal sweetener or 1/2 cup Equal Spoonful until fluffy, then beat in egg.
Combine flour, baking powder, baking soda and spices in small bowl. Add to margarine mixture alternating with buttermilk, 1/4 cup reserved pineapple juice and remaining 1 tablespoon lemon juice, beginning and ending with dry ingredients. Spread batter over pineapple mixture in cake pan.
Bake in preheated 350 degree oven until browned and toothpick inserted in center comes out clean (about 25 minutes). Invert cake immediately onto serving plate. Serve warm or at room temperature.