Pineapple Upside-Down Bundt Cake
- SERVING SIZE
- 1-1/4-inch slice
- COOK TIME
- 35 Min
We hope you're ready to celebrate, 'cause our diabetic-friendly Pineapple Upside-Down Bundt Cake is a party in itself. This easy pineapple cake starts off with a simple, sugar-free shortcut, but gets dressed up with some yummy tropical toppings. It's so good, you're going to want to share with everyone!
What You'll Need:
2 tablespoons margarine, melted
2 tablespoons light brown sugar
1 (8-ounce) can pineapple slices, drained, with juice reserved
4 maraschino cherries
1 (16-ounce) package sugar-free yellow cake mix
Water (enough to make 1 cup liquid with reserved pineapple juice)
cup canola oil
liquid egg substitute
What To Do:
- Preheat oven to 350 degrees F. Coat a Bundt pan with cooking spray. Pour margarine evenly over bottom of pan and sprinkle brown sugar evenly over margarine. Arrange pineapple slices in a single layer over brown sugar and place a cherry in the center of each slice.
- In a large bowl, with an electric mixer, beat cake mix, pineapple juice with water (enough to make 1 cup liquid), the oil, and eggs until well combined. Pour batter into pan.
- Bake 35 to 40 minutes, or until a toothpick comes out clean. Let cool 10 minutes, then invert cake onto a platter. Serve warm, or allow to cool completely before serving.
Nutritional InformationShow More
Servings Per Recipe: 12
Calories from Fat
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