Mini pineapple upside-down cakes are your new fave low-cal dessert
I'm not going to lie. I love dessert, especially cake. One of my all-time favorites is just a simple pineapple upside-down cake.
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.
Skinny mini pineapple upside-down cakes recipe
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
- 2-1/2 cups fresh pineapple chunks, divided
- 1 (18.5 ounce) box yellow cake mix
- 12 maraschino cherries
- 1/4 cup organic coconut sugar or brown sugar
- Preheat the oven to 350 degrees F, and spray a muffin pan with nonstick cooking spray.
- To a food processor, add 2 cups of the fresh pineapple (reserving 1/2 cup). Pulse the pineapple on high until pureed.
- To a mixing bowl, add the cake mix and pureed pineapple. Mix well, and set aside.
- Sprinkle the bottom of each muffin cup with the coconut sugar. Place a maraschino cherry at the bottom of each muffin cup along with several chunks of fresh pineapple.
- Spoon the pineapple cake batter into each muffin cup about 3/4 full.
- Bake for 20 minutes or until the cakes are baked through. Remove them from the oven, and place a clean baking sheet on the top of the muffin pan.
- Using towels or heat-proof gloves, flip the muffin pan upside down on the baking sheet so that the cakes slip out of the pan and onto the baking sheet.
- Allow the cakes to cool, and then serve. Store the remaining cakes in an airtight container in the refrigerator for up to 2 days.