Pineapple-Lemon Upside-Down Cake
A light and fruity upside-down cake featuring tangy pineapple and lemon flavors, perfect for summer gatherings, brunches, or as a refreshing dessert option.
Ingredients
Instructions
- Preheat oven to 375°F.
- Line an oblong cake pan with wax paper and spray with cooking oil.
- Spread drained pineapple in the bottom of the pan.
- Sprinkle the dry mixture of sugar-free lemon gelatin, flour, baking powder, and salt over the pineapple.
- Beat egg white and egg substitute on high until thick.
- Add lemon gelatin color or yellow food coloring.
- Reduce speed to low and add sugar and reserved pineapple juice.
- Add vanilla extract.
- Slowly add the dry mixture with flour, baking powder, and salt, mixing until well combined.
- Pour the batter into the prepared pan.
- Bake for 25 to 30 minutes or until a toothpick inserted into the center comes out clean.
- Loosen the side of the cake from the pan.
- Invert the cake onto a plate and remove the wax paper.
- Serve topped with whipped cream or ice cream.
Tips & Substitutions
For a lighter version, consider using a blend of whole eggs and egg whites instead of the egg substitute. You can also replace the sugar with a natural sweetener like stevia or monk fruit for a healthier option. Ensure to drain the pineapple well to avoid a soggy cake, and for added flavor, you can mix in some coconut or lime zest with the pineapple.
Serving Suggestions
Serve the Pineapple-Lemon Upside-Down Cake with a generous dollop of whipped cream or a scoop of vanilla ice cream for a delightful contrast. It pairs wonderfully with fresh fruit or a light salad, making it a perfect dessert for a summer gathering. You might also enjoy it alongside a slice of Fresh Tomato Pie for a balanced meal.
Storage & Reheating
Store any leftover cake in an airtight container in the refrigerator for up to 3 days. To reheat, place individual slices in the microwave for about 15-20 seconds or warm in a preheated oven at 350°F for 5-10 minutes, ensuring the cake remains moist and flavorful.
Nutrition & Diet Analysis (per serving)
Each serving of Pineapple-Lemon Upside-Down Cake contains roughly 173 calories, with 2g protein, 37g carbohydrates, and 1g fat. It is a good source of calcium (13% of the Daily Value).
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 fresh pineapple instead of canned?
Yes, you can use fresh pineapple for a more vibrant flavor. Just make sure to slice it thinly and remove the core. Fresh pineapple can be used in the same way as canned, but you may want to add a bit of sugar to compensate for any tartness.
Is it possible to make this cake gluten-free?
Absolutely! Substitute the all-purpose flour with a gluten-free flour blend. Make sure the baking powder is also gluten-free. This will allow you to enjoy the cake without gluten while maintaining a similar texture and flavor.
How can I adjust the sweetness of the cake?
You can easily adjust the sweetness by modifying the amount of Splenda or sugar used. Start with a smaller amount and taste the batter before baking. If you want a more intense lemon flavor, consider adding a bit of lemon juice or zest to enhance both sweetness and tartness.
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).