Sugar-Free Pineapple Upside Down Cake
Indulge guilt-free with this delectable Sugar-Free Pineapple Upside Down Cake—a healthier twist on the classic dessert that's packed with tropical flavors and wholesome ingredients. Featuring naturally sweet, unsweetened pineapple rings and cherries, this recipe swaps traditional sugars for a sugar-free sweetener like stevia or erythritol, making it perfect for those watching their sugar intake. The batter combines whole wheat flour, creamy Greek yogurt, and a hint of vanilla for a moist, tender texture, while unsweetened pineapple juice adds a tangy burst of flavor. Topped with a buttery fruit layer and baked to perfection, this dessert is light, refreshing, and ideal for serving at gatherings or as a simple treat paired with coffee. Ready in under an hour, this sugar-free dessert is proof that you don’t have to compromise on taste or health!
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Recipe Information
Ingredients
- 6 pieces pineapple rings, unsweetened
- 0.5 cup unsweetened pineapple juice
- 6 pieces cherries, without sugar
- 0.25 cup unsalted butter
- 0.75 cup sugar-free sweetener (like stevia or erythritol)
- 1.5 cups whole wheat flour
- 1.5 teaspoons baking powder
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
- 0.5 cup greek yogurt, plain and unsweetened
- 2 pieces large eggs
- 1 teaspoon vanilla extract
Instructions
Preheat your oven to 350°F (175°C). Lightly grease a 9-inch round cake pan with butter.
Place the 1/4 cup of butter in the pan and put it in the oven for a few minutes until melted. Swirl the pan to coat the bottom evenly with melted butter.
Arrange the pineapple rings over the butter in a circular pattern. Place a cherry in the center of each pineapple ring.
In a medium bowl, whisk together the whole wheat flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, blend the sugar-free sweetener with the Greek yogurt, eggs, and vanilla extract until well combined. Gradually add the flour mixture, alternating with the pineapple juice, starting and ending with the flour mixture. Mix just until combined.
Pour the batter evenly over the pineapple rings in the pan. Spread it out gently with a spatula, ensuring it's even.
Bake in the preheated oven for approximately 35 minutes, or until a toothpick inserted in the center comes out clean.
Once cooked, remove the cake from the oven and let it cool in the pan on a wire rack for about 10 minutes.
Run a knife around the edge of the cake to loosen it. Place a plate or serving platter over the pan and invert the cake onto the plate. Carefully lift off the pan.
Allow the cake to cool completely before serving. Enjoy this sugar-free treat with your favorite tea or coffee!
Nutrition Facts
Calories |
1443 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.8 g | 50% | |
| Saturated Fat | 18.0 g | 90% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 438 mg | 146% | |
| Sodium | 2096 mg | 91% | |
| Total Carbohydrate | 239.7 g | 87% | |
| Dietary Fiber | 31.3 g | 112% | |
| Total Sugars | 81.0 g | ||
| Protein | 48.1 g | 96% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 313 mg | 24% | |
| Iron | 11.2 mg | 62% | |
| Potassium | 1902 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
