Pineapple Upside Down Cake -- Low Sugar Version
NOTE: There is an error in the directions. To make cake flour, take out 2 Tablespoons flour from each cup and replace with 2 Tablespoons of corn starch. My narration said 1 Tablespoon per cup.
If you live low sugar, sometimes cravings can be hard to handle. This cake is made with Splenda and is really scrumptious, without the guilt.
Recipe Pineapple Upside-Down Cake for Two Recipe
Recipe - Pineapple Upside-Down Cake for Two Recipe
INGREDIENTS:
●4 teaspoons butter, melted, divided
●4 teaspoons brown sugar
●2 canned unsweetened pineapple slices
●2 maraschino cherries
●1/3 cup all-purpose flour
●3 tablespoons sugar
●1/2 teaspoon baking powder
●1/8 teaspoon salt
●Dash ground nutmeg
●3 tablespoons fat-free milk
●1/4 teaspoon vanilla extract
Vegan Pineapple Upside Down Cake
Scrumptious, easy, dairy free Pineapple Upside Down Cake!
Bake time: 60 minutes (may vary due to differences in oven)
Prep time: 15 minutes
Ingredients:
(Serves 8 to 10)
For the cake:
Bread flour /All purpose flour 1.5 cups
Sugar 3/4 cup
Brown sugar 1/4 cup
Baking powder 1.5 tsp
Baking soda 3/4 tsp
Salt 1/2 tsp
Canola oil 3/4 cup
Pineapple juice 1 cup (out of the 20 oz can of pineapple slices)
Vanilla extract 1.5 tsp
Apple cider vinegar 1.5 tsp
For layering:
Coconut oil (at room temperature) 2 Tbsp
Brown sugar 1/2 to 3/4 cup
Pineapple slices 10 (20 oz can)
Maraschino cherries 13
Directions:
Preheat the oven to 350 degrees Fahrenheit.
Sift all the dry ingredients over the measured sugar and brown sugar. Whisk them together.
Add all the wet ingredients and whisk to create a lump free batter (do not overmix).
Grease 9 inch baking tin with room temperature coconut oil.
Sprinkle 1/2 to 3/4 cup of brown sugar evenly over the coconut oil.
Place the pineapple slices (patted dry) over the brown sugar. Cut a few slices in halves and place them along the sides.
Place maraschino cherries in the middle of pineapple slices.
Pour the cake batter over the pineapple slices.
Place the cake pan in the preheated oven and bake for 55 to 60 minutes. After 20 minutes open the oven door and loosely tent the baking tin with aluminum foil to avoid rapid browning.
At around 40 minute mark check for doneness by inserting a pick in the center.
When the pick inserted in the center of the cake comes out dry then pull the cake out of the oven.
Allow it to rest in the pan for 15 minutes before inverting it onto a plate (loosen the sides in the pan with a knife before inverting it).
Slice and serve warm or at room temperature.
Enjoy!
Vegan Cranberry-Walnut Bundt Cake:
Vegan Double Choclate Bundt Cake:
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Delicious Keto Pineapple Upside Down Cupcakes
Keto cupcakes are low-carb, high-fat cupcakes that are made with ingredients such as almond flour, coconut flour, and natural sweeteners like stevia or erythritol. Eating keto cupcakes may provide several benefits, such as:
Weight loss: Since keto cupcakes are low in carbs and high in healthy fats, they may help you lose weight by promoting feelings of fullness and reducing your overall calorie intake.
Improved blood sugar control: Eating keto cupcakes can help regulate blood sugar levels by reducing your intake of sugar and refined carbohydrates.
Increased energy: By limiting carbohydrates and increasing healthy fats, keto cupcakes can provide sustained energy throughout the day.
Delicious Pineapple Upside Down Cake Recipe | Easy & Moist
Hello beautiful people! ???? Welcome to my channel. Today I made in honor of my late sister Natalie’s favorite cake, pineapple upside-down cake. This cake is easy to prepare even for beginners. This pineapple upside-down cake is delicious and super healthy.
Pineapples are loaded with many vitamins and minerals such as vitamin C, manganese, vitamin B6, copper, thiamin, folate, potassium, magnesium, niacin, and iron. Pineapples are a good source of antioxidants. Adding pineapples to your diet can help you with digestion, help reduce the risk of cancer, boost immunity, ease symptoms of arthritis, and speed recovery after surgery.
Here’s my recipe for homemade #pineappleupsidedowncake.
⬇️Check out these helpful videos:
How To Make Pumpkin Bread || Amazing Pumpkin Bread | Fall Recipe
How To Make Perfect Banana Bread |Healthy Recipe
Ingredients
• 2 tbsp butter
• ½ cup vegetable oil
• 1 cup packed brown sugar
• 1 can (20 oz) pineapple slices in juice, drained, juice reserved
• 1 jar (6 oz) maraschino cherries without stems, drained
• 1 box Betty Crocker™ Super Moist ™ yellow cake mix
Vegetable oil and eggs called for on cake mix box
Instructions
• Heat oven to 350°F (325°F for dark or nonstick pan). In 13x9-inch pan, melt butter in oven. Sprinkle brown sugar evenly over butter. Arrange pineapple slices on brown sugar. Place the cherry in the center of each pineapple slice, and arrange remaining cherries around slices; press gently into brown sugar.
• Add enough water to reserved pineapple juice to measure 1 cup. Make cake batter as directed on the box, substituting pineapple juice mixture for the water. Pour batter over pineapple and cherries.
• Bake 42 to 48 minutes (44 to 53 minutes for dark or nonstick pan) or until a toothpick inserted in the center comes out clean. Immediately run a knife around the side of the pan to loosen the cake. Place a heatproof serving plate upside down onto pan; turn plate and pan over. Leave pan over cake 5 minutes so brown sugar topping can drizzle over cake; remove pan. Cool 30 minutes. Serve warm or cool. Store covered in refrigerator.
Expert Tips
• Serve with sweetened whipped cream or an 8-oz container of frozen (thawed) whipped topping (3 cups) if desired. For 3 cups of sweetened whipped cream, in a chilled medium bowl, beat 1 1/2 cups whipping cream and 2 tablespoons granulated sugar with an electric mixer on high speed until soft peaks form.
• Betty Crocker™Super Moist™butter recipe yellow or white cake mix can also be used to make this popular cake. Make batter as directed on the box, using 1/2 cup reserved pineapple juice and 1/2 cup water instead of water called for on the box. For the white cake, bake dark or nonstick pan for 42 to 48 minutes.
• Try fresh chopped herbs or dried spices added to the brown sugar and butter mixture for a new flavor twist.
Nutrition Facts Serving Size: 1 Serving
Calories390 Calories from Fat140
Total Fat16g24%
Saturated Fat5g26% Trans Fat0g
Cholesterol65mg21% Sodium310mg13% Potassium120mg3% Total Carbohydrate60g20%
Dietary Fiber1g5% Sugars45g
Protein2g
% Daily Value*:
Vitamin A
4%
Vitamin C
4%
Calcium
10%
Iron
6%
Exchanges:
1/2 Starch; 0 Fruit; 3 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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Delicious Pineapple Upside Down Cake Recipe | Easy & Moist
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#Pineappleupsidedowncake #Upsidedowncakerecipe
Pineapple Upside Down Cake Gluten Free / Dairy Free
This produces a dense yummy cake.
Directions:
Grease a bunt pan or a 9 x13 Glass baking pan.
Bottom:
1/2 Butter melted (I use plant butter Country Crock or Earth Balance)
1/2 C Brown Sugar
Pineapple rings or crushed in juice not syrup drained (reserve juice)
Maraschino cherries
Put butter in pan then sprinkle brown sugar.
Add 1/2 rings of pineapple around the dents in the pan or whole rings if using cake pan. I had to use a 20 oz can of crushed.
Dry ingredients:
2-1/4 C. GF flour, I used Bob's red mill that has xanthan gum already in flour (if your flour does not have xanthan gum or guar gum, use 1/2 t. per 1 C flour=1-1/4 t. for this recipe)
1-1/4 C. Sugar
3-1/2 t. Baking Powder
1 small box of vanilla pudding or any flavor you have in pantry
1 t salt
Or use a GF yellow cake mix of your choice
1/2 C reserved pineapple juice or what you have, and top of with dairy free milk of your choice =1 C liquid ( I used Almond Breeze vanilla almond milk)
1/3 C. Veg oil (I used coconut oil melted)
1 t. Vanilla or Almond extract
3 eggs
Sift dry ingredients in a bowl and then add dry ingredients to the wet holding the eggs back a little. Stir everything together and then add 1 egg at a time mixing after each egg.
Pour batter over brown sugar/pineapple in pan
Bake at 350 for 50 minutes for bunt. I started checking at 40 minutes with tooth pick. If you still do not have a clean toothpick, add 10 minutes at a time.
For cake pan bake for 40 minutes and test then using same method as the bunt