Pineapple Upside-Down Cakes

Recipe from

Cooking Light

Nutritional Information

Calories 417
Caloriesfromfat 22 %
Fat 10.1 g
Satfat 2 g
Monofat 2.7 g
Polyfat 4.5 g
Protein 4.9 g
Carbohydrate 75.1 g
Fiber 1 g
Cholesterol 0.0 mg
Iron 2.6 mg
Sodium 232 mg
Calcium 123 mg


Vegetable cooking spray
6 tablespoons brown sugar
6 drained canned unsweetened pineapple slices
1 3/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup low-fat buttermilk
3/4 cup maple syrup
1/4 cup vegetable oil
2 tablespoons vanilla extract
1 tablespoon lemon juice


Coat each cup of a minibundtlette pan with cooking spray. Place 1 tablespoon brown sugar and 1 pineapple slice in the bottom of each cup; set aside.

Combine flour, baking powder, baking soda, and salt in a bowl; make a well in center of mixture. Combine buttermilk, syrup, oil, vanilla, and lemon juice; stir well. Add to flour mixture, stirring just until moistened.

Divide cake batter evenly among prepared minibundtlette cups. Bake at 350° for 30 minutes or until a wooden pick inserted in center of cakes comes out clean. Invert cakes onto a wire rack. Serve warm or at room temperature.

Chef Akasha Khalsa,

Cooking Light

January 1996
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