Topping
1 can (20 oz) pineapple slices in juice (drained)
2 tbsp unsalted butter
1/2 cup brown sugar substitute (like Swerve or Monk Fruit)
Maraschino cherries (optional)
For the Cake:
1 1/3 cups all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup unsalted butter, softened
1/2 cup sugar substitute (like Swerve or Monk Fruit)
2 large eggs
1 tsp vanilla extract
1/2 cup unsweetened applesauce
1/2 cup buttermilk (or milk of choice)
1. Preheat Oven:
Preheat your oven to 350°F (175°C).
2. Prepare the Topping:
In a 9” cake pan, melt 2 tbsp of butter over low heat.
Add the brown sugar substitute and stir until dissolved. Remove from heat.
Arrange the pineapple slices over the sugar mixture and place a cherry in the center of each slice (if using).
3. Make the Cake Batter:
In a bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a mixing bowl, cream together the softened butter and sugar substitute until light and fluffy.
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and applesauce.
Gradually add the dry ingredients to the wet ingredients, alternating with buttermilk, starting and ending with the flour mixture. Mix until combined.
4. Assemble the Cake:
Pour the batter evenly over the pineapple slices in the cake pan.
5. Bake:
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
6. Cool and Serve:
Let the cake cool in the pan for about 10 minutes. Then, carefully invert it onto a serving plate.
7. Enjoy!
Slice and enjoy your sugar-free pineapple upside down cake!
Notes
Adjust the sweetness according to your taste and the sugar substitute you use.
Make sure to check the baking time as ovens may vary.
