Pineapple Upside Down Cake

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Upside down cake with pineapple rings and cherries

Prep Time15

Cook Time40

Total Time55

Course: Baking, Dessert

Cuisine: Baking

Keyword: Cake batter, Homemade cake, Upside down cake

Servings: people

¾ cup Zero-calorie sweetener (use a cup-for-cup replacement like monk fruit sweetener with erythritol)
1 Egg
1 tsp Vanilla extract
⅓ cup Canola oil
½ cup Unsweetened almond milk
1 ¼ cup All-purpose flour
1 ¼ tsp Baking powder
1 tbsp 0% Greek yogurt
pinch Salt

Preheat the oven to 350°F.
Drain pineapple and cherries while you prepare the cake batter and pan.
To set up the pan, add a small amount of maple to the cinnamon to create a paste, preventing the cinnamon from lumping. Then, add the rest of the maple to form the mixture.
Pour the cinnamon syrup into a greased 9-inch round cake pan. Add pineapple slices and cherries as desired.
For the cake batter, beat the first three ingredients in a mixer (paddle attachment) or by hand until light, then add the remaining ingredients in segments. Stop mixing as soon as the batter forms to prevent overmixing.
Use a scoop to gently pour the batter over the fruit and maple base in different spots so it is easier to spread, and the syrup doesn’t come up the sides too much. Carefully spread in an even layer.
Bake for 30-40 minutes until golden brown and springy on top.
Let the cake cool for just 10-15 minutes, then flip it onto a platter while it's still warm.

4 WW Points per serving when cut into 10 slices.