Cookies, Pies, and Easy Cake Recipes: 27 of Our Best Diabetic-Friendly Desserts

Indulge in diabetic-friendly cookies, pies & cakes from this FREE ebook. From crispy, crunchy cookies, to luscious pies, and decadent cakes, youll find all the treats and goodies you need to satisfy your sweet cravings!

Bonus: Get our newsletter & special offers for free. We will not share or sell your email address. View our Privacy Policy

Pineapple Upside-Down Bundt Cake

(3 Votes)

Share This Recipe

SERVES: 14

SERVING SIZE: 1 (3/4 inch) slice

COOK TIME: 35 Min

We hope you're ready to celebrate, 'cause our diabetic-friendly Pineapple Upside-Down Bundt Cake is a party in itself. This easy pineapple cake starts off with a simple, sugar-free shortcut, but gets dressed up with some yummy tropical toppings. It's so good, you're going to want to share with everyone!

What You'll Need

2 tablespoons margarine, melted
2 tablespoons light brown sugar
1 (8-ounce) can pineapple slices, drained, with juice reserved
4 maraschino cherries
1 (16-ounce) package sugar-free yellow cake mix
Water (enough to make 1 cup liquid with reserved pineapple juice)
1/3 cup canola oil
3/4 cup liquid egg substitute

What to Do

Preheat oven to 350 degrees F. Coat a Bundt pan with cooking spray. Pour margarine evenly over bottom of pan and sprinkle brown sugar evenly over margarine. Arrange pineapple slices in a single layer over brown sugar and place a cherry in the center of each slice.
In a large bowl, with an electric mixer, beat cake mix, pineapple juice with water (enough to make 1 cup liquid), the oil, and eggs until well combined. Pour batter into pan.
Bake 35 to 40 minutes, or until a toothpick comes out clean. Let cool 10 minutes, then invert cake onto a platter. Serve warm, or allow to cool completely before serving.

Up Next:

Healthy Tropical Recipes

Share This Recipe

Nutritional InformationShow More

Servings Per Recipe: 14

Amount Per Serving % Daily Value *
Calories 191
Calories from Fat 74
Total Fat 8.2g 13 %
Saturated Fat 1.0g 5 %
Trans Fat 0.3g 0 %
Protein 5.8g 12 %

Amount Per Serving % Daily Value *
Cholesterol 0.0mg 0 %
Sodium 260mg 11 %
Total Carbohydrates 35g 12 %
Dietary Fiber 0.9g 4 %
Sugars 4.2g 0 %

Ratings & Comments

My Rating:

I have not made this yet so I cannot rate it.

We are adding your Comments.

Thank you! Your comment has been added.

We are sorry. There was an error tyring to post your rating and review.

Your comment will appear after our editors have had a chance to review it.

Cancel Reply to Comment

Thanks for your comment. Don't forget to share!

lizzelotje 7363221

Oct 27, 2018

can i use eggs? and how many?

REPLY
WAS THIS HELPFUL? Yes No
REPORT ABUSE

Test Kitchen Team

Oct 31, 2018

Hi there! You can use 3 eggs to substitute! Enjoy!

REPLY
WAS THIS HELPFUL? Yes No
REPORT ABUSE

Denjo

Apr 06, 2018

3/4 liquid egg substitute - what does this mean please?? 3/4 cup? Thank you.

REPLY
WAS THIS HELPFUL? Yes No
REPORT ABUSE

Test Kitchen Team

Apr 09, 2018

Hi Denjo! 3/4 cup is correct and the recipe has been updated to reflect that. Thank you for bringing to our attention. Enjoy!

REPLY
WAS THIS HELPFUL? Yes No
REPORT ABUSE

msdeb21

Jun 08, 2017

This is such a pretty cake and so good! I like that it is made in a Bundt pan, so the presentation is not the same as most pineapple upside down cakes. This is a wonderful summer dessert. I will make it again for a summer picnic.

REPLY
WAS THIS HELPFUL? Yes No
REPORT ABUSE

reid 7789897

Jun 13, 2016

AWESOME!Made it in a 9x13 pan. Added enough pineapple slices to cover the bottom. Best new recipe I've found in a long time. Tastes like home made, not a mix. YUMMY!