I've always been a huge pineapple lover, so this cake has always been one of my go-to desserts for entertaining or just when I want something for my sweet tooth. One day, while searching the net, I came across a lightened-up version and decided to give it a go — with my own spin, of course. I was pretty amazed and pleasantly surprised with the end result of this healthier variation. The cake was super light and fluffy and absolutely delicious. It's definitely something I won't have to feel guilty about enjoying when dessert time rolls around.
The original recipe calls for canned pineapple, but I used a fresh pineapple because I prefer fresh over canned, and rather than the brown sugar the original recipe calls for, I used coconut sugar. No matter your choice of ingredients, this cake is very good, and I'll definitely make it again. It's super simple and produces all the delicious flavors of pineapple upside-down cake, without the fat and calories.
Adapted from Skinnytaste
These lightened-up pineapple upside-down mini cakes use a store-bought cake mix, fresh pureed pineapple and cherries and a sprinkle of organic coconut sugar to make this fantastic and super-easy dessert.
Prep time: 15 minutes | Bake time: 20 minutes | Inactive time: 30 minutes | Total time: 1 hour 5 minutes
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