Dessert

Low Carb Pineapple Upsidedown Cake is for Dessert.

Low Carb Pineapple Upsidedown Cake takes several minutes to prepare.

Low Carb Pineapple Upsidedown Cake takes several minutes to cook.

Low Carb Pineapple Upsidedown Cake makes 16 servings.

The ingredients for Low Carb Pineapple Upsidedown Cake are:

Ingredients:


Baking Powder, 1.5 tsp
Baking Soda, .5 tsp
Salt, .5 tsp
Egg substitute, liquid (Egg Beaters), .5 cup
Vanilla Extract, 1 tsp
Pineapple, fresh, 1 cup, diced
*Whole Wheat Flour, 1.0 cup
*Musselman’s Home Style Natural Unsweetened Apple Sauce, .33 cup
*Splenda Brown Sugar Blend, 24 tsp
Buttermilk, lowfat, 0.50 cup
*Splenda No Calorie Sweetener, 12 tsp

Here is how you make Low Carb Pineapple Upsidedown Cake:

Preheat oven to 350. Brush a 8-inch square baking pan with oil; line with a strip of parchment paper, leaving an overhand on two sides. Brush paper with oil. Sprinkle bottom of pan with 1/4 cup sugar. Trim pineapple wedges to no more than 4-5 inches long, arrange in pan in groups of four, alternating directions.In a medium bowl, whisk together flour, baking powder, baking soda, and salt; set aside.In a large bowl, whisk together buttermilk, eggs, vanilla, oil, and remaining 3/4 cup sugar. Add flour mixture; mix just until combined. Pour batter over pineapple. Tap pan firmly on counter to settle batter, then smooth top.Bake until toothpick inserted in center of cake comes out clean, 50 to 60 minutes. Cool 20 minutes in pan; invert onto serving platter.Number of Servings: 16Number of Servings: 16Recipe submitted by SparkPeople user LDBAIN@COX.NET.

The nutritional information for Low Carb Pineapple Upsidedown Cake is:

• Servings Per Recipe: 16
• Amount Per Serving
• Calories: 72.8

• Total Fat: 0.5 g
• Cholesterol: 0.4 mg
• Sodium: 180.2 mg
• Total Carbs: 14.6 g
• Dietary Fiber: 1.1 g
• Protein: 2.2 g