Low-Fat Pineapple Upside-Down Cake
A light, flavorful pineapple upside-down cake featuring caramelized pineapple and cherries, perfect for a guilt-free dessert that combines tropical sweetness with a tender crumb.
Ingredients
Instructions
- Preheat oven to 400°F (200°C).
- Spray an 8 x 8 x 2-inch square pan with cooking spray.
- Drain crushed pineapple, reserving the juice. Sprinkle brown sugar onto the bottom of the pan.
- Top with an even layer of crushed pineapple.
- Slice cherries in half and arrange cut side up in the pan.
- In a medium bowl, combine flour, baking powder, and salt. Set aside.
- In a large bowl, mix applesauce, granulated sugar, reserved pineapple juice, and egg whites.
- Add the flour mixture to the wet ingredients and mix just to blend.
- Gently pour the batter onto the pineapple layer in the pan. Do not mix.
- Bake for 30 to 40 minutes or until a cake tester inserted in the center comes out clean.
- Remove from oven and allow to cool for 10 minutes.
- Invert the cake onto a serving dish and cool completely before serving.
Nutrition & Diet Analysis (per serving)
399
kcal
20% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
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).