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Pineapple Upside-Down Cake

Pineapple Upside-Down Cake

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Makes 8 servings Calories 187.7 Prep Time 25 minutes Total Time 1 hour, 20 minutes Made with Splenda® Brown Sugar Blend


  1. Preheat oven to 350°F. Spray a 9” round pan with cooking spray.
  2. Drain juice from canned pineapple (about 1 cup) into a medium heavy-duty pot. Add ¼ cup Splenda Sweetener and Splenda Brown Sugar Blend; bring to a boil over high heat. Let boil until bubbly and reduced by about one-fourth, 8–10 minutes. Remove from heat; the amount of liquid should measure about ¾ cup.
  3. Pour the pineapple glaze into prepared dish. Arrange as many pineapple rings as will fit over glaze; reserve remaining pineapple rings.
  4. In a bowl, whisk together remaining ½ cup Splenda Sweetener, flour, baking powder, baking soda, cinnamon, and salt.
  5. In another bowl, combine mashed banana, oil, water, eggs, buttermilk, and vanilla extract and stir to blend.
  6. Add dry ingredients and mix until blended. Chop remaining pineapple rings and stir into the batter.
  7. Pour batter evenly over pineapple rings in prepared pan. Bake for about 50 minutes, until a wooden pick inserted in center comes out clean.
  8. Remove cake from the oven and let cool 10 minutes. Run a thin metal spatula around edge to loosen cake. Place a plate on top of the pan and use potholders to flip cake over to invert. Serve warm or at room temperature.

Nutrition Info Per Serving

Serving Size: 1 slice (⅛ cake)

Calories 187.7
Saturated Fat 0.6g
Cholesterol 47.1mg
Sodium 186.7mg
Dietary Fiber 1.5g
Protein 3.9g