PineappleUpsideDownCake Detail

Pineapple Upside-Down Cake Recipe with Truvia® Brown Sugar Blend and Truvia® Cane Sugar Blend

Make this slimmed down classic dessert! A buttery rich caramel flavour paired with pineapple takes this cake to a whole new place. This cake is made with Truvia® Cane Sugar Blend and Truvia® Brown Sugar Blend and has 31% fewer calories* and 66% less sugar* than the regular sugar-sweetened version. Makes 8 servings.

Serving size

1⁄8 of cake

Calories

280 Calories

Ingredients

  • 3 Tbsp unsalted butter

  • 1⁄3 cup Truvía® Brown Sugar Blend

  • 7 fresh pineapple slices, drained

  • 7 maraschino cherries, drained, without stems

  • 1⁄3 cup canola oil

  • 1⁄2 cup Truvía® Cane Sugar Blend

  • 1⁄2 tsp salt

  • 3⁄4 cup skim milk

  • 1 tsp vanilla extract

  • 1 egg

  • 2 tsp baking powder

  • 1 1⁄3 cups flour

Directions

  • 1.

    Preheat oven to 350°F.

  • 2.

    In 8-inch round cake pan, melt butter in warm oven, 1-2 minutes.

  • 3.

    Sprinkle Truvía® Brown Sugar Blend evenly over melted butter.

  • 4.

    Arrange pineapple slices over Truvía® Brown Sugar Blend.

  • 5.

    Place cherry in center of each pineapple slice.

  • 6.

    In medium bowl, beat remaining ingredients with electric mixer on low speed 30 seconds, scraping bowl constantly.

  • 7.

    Beat on high speed 3 minutes, scraping bowl occasionally.

  • 8.

    Pour batter over pineapple and cherries.

  • 9.

    Bake 35 to 40 minutes or until toothpick inserted in center comes out clean.

  • 10.

    Immediately place heatproof serving plate upside down over pan; turn plate and pan over.

  • 11.

    Leave pan over cake a few minutes so Truvía® Brown Sugar Blend mixture can drizzle over cake; remove pan.

  • 12.

    Serve warm.

  • 13.

    Store cake loosely covered.

*Each piece has 280 calories and 16 grams of sugar per serving compared to the full-sugar version which have 410 calories and 48 grams of sugar per serving.

Nutrition Per Serving

Calories 280
Total Fat 14g
Saturated Fat 3.5g
Trans Fat 0g
Cholesterol 40mg
Sodium 270mg
Total Carbohydrate 43g
Dietary Fiber 1g
Sugars 16g
Erythritol 10g
Protein 4g
Vitamin A 6% DV
Vitamin C 6% DV
Calcium 15% DV
Iron 8% DV
Pineapple Upside-Down Cake Recipe with Truvia® Brown Sugar Blend and Truvia® Cane Sugar Blend

Serving size: 1⁄8 of cake
Calories: 280 Calories

Ingredients

  • 3 Tbsp unsalted butter

  • 1⁄3 cup Truvía® Brown Sugar Blend

  • 7 fresh pineapple slices, drained

  • 7 maraschino cherries, drained, without stems

  • 1⁄3 cup canola oil

  • 1⁄2 cup Truvía® Cane Sugar Blend

  • 1⁄2 tsp salt

  • 3⁄4 cup skim milk

  • 1 tsp vanilla extract

  • 1 egg

  • 2 tsp baking powder

  • 1 1⁄3 cups flour

Directions

  • 1.  

    Preheat oven to 350°F.

  • 2.  

    In 8-inch round cake pan, melt butter in warm oven, 1-2 minutes.

  • 3.  

    Sprinkle Truvía® Brown Sugar Blend evenly over melted butter.

  • 4.  

    Arrange pineapple slices over Truvía® Brown Sugar Blend.

  • 5.  

    Place cherry in center of each pineapple slice.

  • 6.  

    In medium bowl, beat remaining ingredients with electric mixer on low speed 30 seconds, scraping bowl constantly.

  • 7.  

    Beat on high speed 3 minutes, scraping bowl occasionally.

  • 8.  

    Pour batter over pineapple and cherries.

  • 9.  

    Bake 35 to 40 minutes or until toothpick inserted in center comes out clean.

  • 10.  

    Immediately place heatproof serving plate upside down over pan; turn plate and pan over.

  • 11.  

    Leave pan over cake a few minutes so Truvía® Brown Sugar Blend mixture can drizzle over cake; remove pan.

  • 12.  

    Serve warm.

  • 13.  

    Store cake loosely covered.

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