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Skinny Pineapple Upside-Down Cake

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Skinny Pineapple Upside-Down Cake
  • Prep 10 min
  • Total 1 hr 10 min
  • Servings 9
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Rich and caramely pineapple teams up with yellow cake mix for a great retro dessert.
Updated Apr 2, 2019

Ingredients

Steps

  • 1
    Heat oven to 350°F. Spray 9-inch square pan with cooking spray. Sprinkle brown sugar in pan. Arrange pineapple slices over brown sugar. Drizzle with reserved juice. Place cherry in center of each pineapple slice.
  • 2
    In medium bowl, beat remaining ingredients with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 2 minutes, scraping bowl occasionally. Pour batter over pineapple and cherries.
  • 3
    Bake 50 to 55 minutes or until toothpick inserted in center comes out clean and top is golden brown. Run knife around inside edges of pan. Immediately place heatproof serving plate upside down over pan; turn plate and pan over. Leave pan over cake 3 minutes so brown sugar mixture can drizzle over cake; remove pan. Serve warm.

Tips from the Betty Crocker Kitchens

  • tip 1
    Serve topped with low-fat vanilla yogurt or low-fat whipped topping.
  • tip 2
    Store cake loosely covered at room temperature.

Nutrition

350 Calories, 11g Total Fat, 3g Protein, 60g Total Carbohydrate, 42g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
350
Calories from Fat
100
Total Fat
11g
16%
Saturated Fat
2g
11%
Trans Fat
0g
Cholesterol
20mg
7%
Sodium
370mg
15%
Potassium
150mg
4%
Total Carbohydrate
60g
20%
Dietary Fiber
0g
0%
Sugars
42g
Protein
3g
% Daily Value*:
Vitamin A
2%
2%
Vitamin C
4%
4%
Calcium
15%
15%
Iron
6%
6%
Exchanges:
1 Starch; 0 Fruit; 3 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;
Carbohydrate Choice
4
*Percent Daily Values are based on a 2,000 calorie diet.
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