Published on April 20th, 2015 | by Kristen Swain1
Low Carb Pineapple Upside Down Cake
There is something so delectable about Pineapple Upside Down Cake.
My favorite part is that gooey rich buttery topping that is soaked up by the cake.
This version is sweet and ultra moist. I used a pan a little bit larger, so the cake is a little thinner, so that I could have a bigger piece, just so I could have a little more of that topping in my slice.
Yep, I’m that sneaky!
(Hint: Can’t find Carbquik? Here is a link to buy Carbquik.)
Can I tell you that not only is this cake gorgeous, it is DELICIOUS!
It’s swoon worthy even.
I sat down with a piece, still warm from the oven, and one bite made my eyes roll back! It was amazing.
It has none of that fake sweetener taste, just pure guilty (not so much) pleasure! It’s diabetic friendly too!
The cake is super moist itself. It reminds me of the texture of a quick bread, like banana or pumpkin.
Then you have the sweetness of the topping, and that tartness of the pineapple, with a tiny little bite of that cherry, and a little crispness from the pecans.
Here are the ingredients:
1/2 cup butter (one stick)
Place that stick of butter in the 10-inch cake pan, and let it melt in the oven while it heats to 350 degrees F.
You’ll also need 1 can of sliced pineapples and 1 jar maraschino cherries. I got Libby’s Light pineapple but couldn’t find a light cherry. You could cut the cherries in half for less real sugar in the cake. You also need about 1/4 cup chopped pecans.
After the butter is melted, cut slices of the pineapple in half, and arrange them in the pan going the same direction. Add one whole slice in the center. Then add your cherries to the holes in the pineapple.
In the spaces between the pineapple and cherries, add sprinkles of the chopped pecans.
Now add 1/3 cup of the coconut sugar all over the fruits and nuts.
While you are waiting for the butter to
melt, mix your cake batter in a mixer.
Add 1/2 cup coconut sugar
1-1/2 cups of Carbquik (You can substitute Bisquick,but it will not be low-carb.)
1 tsp. vanilla extract
1/2 cup half and half cream
2 tblsp. oil
Blend until combined. This will be a thick mix, and I dropped spoonfuls on top of the fruit in the pan so as not to disturb my arrangements.
Once the batter was all in the pan, I smoothed it to the edges as far as I could.
Place in the oven and bake for about 35-40 minutes until a toothpick in the center comes out with cake crumbs, not batter on it.
This cake was sooo good! I loved that it was low-carb too!