Pineapple Upside-Down Cake (Light)

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Servings: 9 Difficulty: Advanced
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A tropical twist on a classic with a caramelized fruit topping and tender crumb
Pineapple Upside-Down Cake (Light recipe image
Pineapple Upside-Down Cake (Light recipe image
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Pineapple Upside-Down Cake (Light)

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Advanced
Servings: 9 Calories: 129.3

Description

This lightened-up Pineapple Upside-Down Cake delivers all the nostalgic charm of the original without the heaviness. By using cake flour and egg substitute, the batter remains incredibly tender and airy, while the coconut extract adds a subtle island flair. The topping features a rich layer of brown sugar and butter that melts into a glossy caramel sauce during baking, perfectly coating the juicy pineapple slices and bright maraschino cherries. Its an elegant yet comforting dessert that pairs beautifully with afternoon tea or serves as a festive finish to a summer barbecue. The balance of sweet fruit and spiced cake makes it a crowd-pleaser for any occasion.

Ingredients

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Brush the bottom and sides of a 9-inch square baking pan with butter.
  3. Sprinkle brown sugar evenly over the bottom of the prepared pan.
  4. Drain pineapple slices, reserving 1/2 cup of the juice.
  5. Arrange 9 pineapple slices in a single layer on top of the brown sugar.
  6. Place 1 maraschino cherry in the center of each pineapple slice.
  7. Puree 2 remaining pineapple slices in a blender or food processor.
  8. Stir together cake flour, sugar, and baking powder in a large bowl.
  9. In a separate small bowl, combine 1/4 cup of the pureed pineapple, 1/2 cup reserved pineapple juice, egg substitute, vanilla, and coconut extract.
  10. Pour the liquid mixture into the dry ingredients and stir just until combined; do not overmix.
  11. Pour batter evenly over the pineapple slices in the pan.
  12. Bake for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
  13. Let the cake cool in the pan for 5 minutes.
  14. Run a knife around the edges to loosen the cake.
  15. Place an inverted serving platter over the pan and carefully flip both over.
  16. Gently shake the pan to release the cake, then remove the pan.
  17. Slice into squares and serve warm.

Nutrition Facts

Servings 9

Amount Per Serving
Calories 129.3kcal
% Daily Value *
Total Fat 1.5g3%
Saturated Fat 0.8g4%
Cholesterol 3.6mg2%
Sodium 20.9mg1%
Total Carbohydrate 30.4g11%
Dietary Fiber 1.9g8%
Sugars 26.4g
Protein 0.7g2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Store leftovers covered at room temperature for up to 2 days, or in the refrigerator for up to 5 days. Reheat slices gently in the microwave for 10-15 seconds before serving.

For a dairy-free version, substitute the butter used for greasing the pan with coconut oil. You can also swap the cake flour for a gluten-free flour blend if needed.

Ensure the pineapple slices are drained well to prevent the bottom from becoming too soggy. If using fresh pineapple, note that it contains enzymes that can interfere with baking; canned is recommended for this specific texture.

Keywords: pineapple, upside-down, cake, dessert, cherry, coconut, baking, fruit, light, summer, easy, homemade, classic, comfort, gluten-free-option, vegetarian, tea-time, party
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