Fat Free Pineapple Upside Cake
A light, fat-free pineapple upside-down cake featuring caramelized brown sugar, pineapple rings, and cherries, perfect for a low-fat dessert that balances fruity sweetness with tender cake.
Ingredients
- Mazola cooking spray ⓘ
- 1/3 cup packed brown sugar ⓘ
- 2 tablespoons Karo light corn syrup ⓘ
- 1 tablespoon lemon juice ⓘ
- 7 canned pineapple rings, well drained ⓘ
- 7 maraschino cherries ⓘ
- 1 cup flour ⓘ
- 1/4 cup Argo or Kingsford cornstarch
- 1 1/2 teaspoons baking powder ⓘ
- 1/2 teaspoon salt ⓘ
- 1 cup sugar ⓘ
- 2/3 cup skim milk ⓘ
- 2 egg whites ⓘ
- 1/3 cup Karo light corn syrup ⓘ
- 1 teaspoon vanilla ⓘ
Instructions
- Spray a 9-inch round cake pan with Mazola cooking spray.
- Combine brown sugar, corn syrup, and lemon juice in the pan, then stir to combine.
- Place the pan in a 350°F oven for 3 minutes to caramelize the sugar mixture.
- Arrange pineapple rings and maraschino cherries in the caramelized mixture in the pan; set aside.
- In a large bowl, whisk together flour, cornstarch, baking powder, and salt.
- In a medium bowl, stir sugar and skim milk until the sugar is dissolved.
- Add egg whites, corn syrup, and vanilla to the milk mixture; stir until blended.
- Gradually pour the wet ingredients into the dry ingredients, mixing until smooth.
- Pour the batter into the prepared pan over the fruit.
- Bake at 350°F for 35 to 40 minutes until a toothpick inserted into the center comes out clean.
- Immediately loosen the edges of the cake and carefully invert the pan onto a serving plate to release the cake.
Tips & Substitutions
To enhance the flavor, consider using fresh pineapple instead of canned. If you're looking to reduce sugar, you can substitute half of the brown sugar with unsweetened applesauce. For a gluten-free version, swap the flour with a gluten-free all-purpose blend. Make sure to whisk the batter gently to keep the cake light and airy.
Serving Suggestions
This cake is delightful on its own but can be served with a dollop of whipped cream or a scoop of vanilla ice cream for added indulgence. It pairs wonderfully with a fresh fruit salad or a light sorbet, making it a perfect dessert for summer gatherings. For a more festive option, serve alongside Pumpkin Bread(For Bread Machine).
Storage & Reheating
Store any leftover cake in an airtight container at room temperature for up to 3 days. If you want to keep it longer, refrigerate it for up to a week. To reheat, place slices in the microwave for about 15-20 seconds, or enjoy it cold as a refreshing treat.
Nutrition & Diet Analysis (per serving)
Each serving of Fat Free Pineapple Upside Cake contains roughly 567 calories, with 3g protein, 106g carbohydrates, and 1g fat.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of fruit for this cake?
Absolutely! While pineapple is traditional, you can experiment with other fruits like peaches, pears, or berries. Just ensure they are well-drained to prevent excess moisture in the cake.
How do I know when the cake is done baking?
The cake is done when a toothpick inserted in the center comes out clean. If it has wet batter on it, bake for a few more minutes and test again. Keep an eye on the edges, which should start to pull away from the pan slightly.
Can I make this cake ahead of time?
Yes, you can make this cake a day in advance. Just let it cool completely before inverting it onto a serving plate. Cover it well to keep it fresh, and it will taste even better the next day as the flavors meld.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).