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Splenda’s Pineapple Upside-Down Cake: A Guilt-Free Indulgence

The scent of caramelized pineapple and warm cake batter instantly transports me back to my grandmother’s kitchen. Every summer, she’d meticulously arrange the pineapple rings in her trusty cast-iron skillet, creating a masterpiece that always vanished within minutes. The combination of tangy fruit, buttery sweetness, and soft, fluffy cake was pure heaven, a reminder of simpler times and the joy of sharing good food with loved ones.

Recipe Overview

Prep Time: 15 minutes
Cook Time: 35-40 minutes
Total Time: 50-55 minutes
Servings: 12
Yields: 10-inch cake
Dietary Type: Reduced Sugar

Ingredients

2 tablespoons butter
½ cup Splenda Brown Sugar Blend
1 (15 ¼ ounce) can pineapple slices, drained well
8 maraschino cherries, drained
2 tablespoons pecans, chopped
2 ¼ cups cake flour, sifted
⅔ cup Splenda Granular
1 ½ teaspoons baking powder
¼ teaspoon baking soda
¼ teaspoon salt
½ cup butter, softened
¾ cup fat-free buttermilk
¾ cup egg substitute
1 teaspoon vanilla extract

Equipment Needed

10-inch cast iron skillet or 10-inch cake pan with 2-inch sides
Large mixing bowl
Small mixing bowl
Electric mixer
Pastry blender (optional)
Wire rack

Instructions

Preheat your oven to 350 degrees F (175 degrees C). Make sure your oven rack is positioned in the center of the oven for even baking.
In a 10-inch cast iron skillet or a 10-inch cake pan with 2-inch sides, melt 2 tablespoons of butter over low heat on the stovetop (for cast iron) or directly in the pan in the preheating oven (for metal cake pans – watch closely to prevent burning).
Sprinkle ½ cup Splenda Brown Sugar Blend evenly over the melted butter in the skillet or cake pan. Ensure the entire surface is covered for a beautiful caramelized topping.
Arrange the drained pineapple slices artfully over the Splenda Brown Sugar Blend mixture. Place a maraschino cherry in the center of each pineapple ring, and fill in any gaps with additional halved cherries.
Sprinkle 2 tablespoons of chopped pecans evenly over the pineapple and cherry arrangement. The pecans will add a delightful crunch and nutty flavor to the topping. Set the prepared pan aside.
In a large mixing bowl, combine 2 ¼ cups of sifted cake flour, ⅔ cup of Splenda Granular, 1 ½ teaspoons of baking powder, ¼ teaspoon of baking soda, and ¼ teaspoon of salt. Sifting the cake flour ensures a light and airy cake texture.
Cut ½ cup of softened butter into the flour mixture using a pastry blender or your fingertips until the mixture resembles coarse crumbs. If using an electric mixer, do this at the lowest speed to avoid overmixing.
In a small mixing bowl, stir together ¾ cup of fat-free buttermilk, ¾ cup of egg substitute, and 1 teaspoon of vanilla extract. This wet ingredient mixture will add moisture and richness to the cake.
Add ⅓ of the buttermilk mixture to the flour mixture. Beat at low speed of an electric mixer until just blended. Scrape down the sides of the bowl to ensure all ingredients are incorporated.
Increase the mixer speed to medium and beat for 30 seconds, or until the batter is smooth. Avoid overmixing, as this can develop the gluten in the flour and result in a tough cake.
Repeat the procedure with the next ⅓ of the buttermilk mixture, beating at low speed until blended, then at medium speed for 30 seconds.
Add the remaining buttermilk mixture and beat for a final 30 seconds or until the batter is smooth and well combined.
Carefully spoon the batter evenly over the prepared pineapple and cherry arrangement in the skillet or cake pan.
Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. If the top of the cake starts to brown too quickly, you can loosely tent it with aluminum foil.
Remove the cake from the oven and let it cool in the pan on a wire rack for 5 minutes. This allows the cake to settle slightly, making it easier to invert.
Carefully invert the cake onto a serving plate. Be cautious as the pan will be hot and the caramelized topping may be sticky.
Serve the Pineapple Upside-Down Cake warm or at room temperature.

Expert Tips & Tricks

For an extra layer of flavor, try adding a pinch of ground cinnamon or nutmeg to the flour mixture.
If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or white vinegar to ¾ cup of milk and letting it sit for 5 minutes.
To prevent the cake from sticking to the pan, you can grease the pan with cooking spray before adding the butter and Splenda Brown Sugar Blend.
If the top of the cake starts to brown too quickly during baking, loosely cover it with aluminum foil.
Make sure the pineapple slices are well-drained to prevent a soggy cake. Pat them dry with paper towels if necessary.
For a richer flavor, use unsalted butter and add an extra pinch of salt to the flour mixture.
If you want a moister cake, you can brush the top with a simple syrup made with equal parts water and Splenda Granular after inverting it.

Serving & Storage Suggestions

Serve the Pineapple Upside-Down Cake warm, with a scoop of vanilla ice cream or a dollop of whipped cream for an extra touch of indulgence. It’s also delicious served on its own, showcasing the vibrant colors and flavors.

To store leftovers, cover the cake tightly with plastic wrap or store it in an airtight container. It will keep at room temperature for up to 2 days, in the refrigerator for up to 4 days, or in the freezer for up to 2 months.

To reheat, warm individual slices in the microwave for 15-20 seconds, or bake the entire cake in a preheated oven at 350 degrees F (175 degrees C) for 10-15 minutes.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	257.2 kcal	N/A
Calories from Fat	N/A	N/A
Calories from Fat % Daily Value	104g 40%	N/A
Total Fat	11.6 g	17%
Saturated Fat	6.3 g	31%
Cholesterol	25.4 mg	8%
Sodium	236.2 mg	9%
Total Carbohydrate	34.8 g	11%
Dietary Fiber	1.3 g	5%
Sugars	9 g	36%
Protein	4.1 g	8%

Variations & Substitutions

Gluten-Free: Substitute the cake flour with a gluten-free all-purpose flour blend. Be sure to check the label to ensure it contains xanthan gum or add it separately for binding.
Dairy-Free: Replace the butter with a dairy-free butter alternative and use a plant-based milk substitute in place of the buttermilk.
Spice it Up: Add a dash of cinnamon, nutmeg, or even a pinch of ground cloves to the batter for a warm, comforting flavor.
Different Fruits: Experiment with other fruits like peaches, apples, or pears for a seasonal twist. Adjust the baking time as needed.
Nutty Goodness: Substitute the pecans with other nuts like walnuts, almonds, or macadamia nuts for a different texture and flavor.

FAQs (Frequently Asked Questions)

Q: Can I use fresh pineapple instead of canned?
A: Yes, you can use fresh pineapple, but make sure it’s ripe and juicy. Cut it into slices about ½ inch thick and pat them dry with paper towels before arranging them in the pan.

Q: What can I use if I don’t have egg substitute?
A: You can use the same amount of unsweetened applesauce or mashed banana as a substitute for egg substitute. These will add moisture and sweetness to the cake.

Q: Can I make this cake ahead of time?
A: Yes, you can bake the cake a day ahead of time and store it covered at room temperature. Reheat slightly before serving for the best flavor and texture.

Q: The top of my cake is browning too quickly. What should I do?
A: Loosely cover the top of the cake with aluminum foil to prevent it from browning too much.

Q: Why is my cake soggy?
A: Make sure to drain the pineapple slices well before arranging them in the pan. Also, avoid overmixing the batter, as this can develop the gluten in the flour and result in a dense, soggy cake.

Final Thoughts

This Splenda’s Pineapple Upside-Down Cake is a delightful twist on a classic dessert, offering a guilt-free indulgence without sacrificing flavor. The combination of tangy pineapple, sweet caramelized topping, and moist, fluffy cake is simply irresistible. I encourage you to try this recipe and share your own creations and variations. Whether you’re baking for a special occasion or simply craving a comforting treat, this cake is sure to bring a smile to your face. Enjoy!

Splenda’s Pineapple Upside-Down Cake Recipe