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Pineapple Upside-Down Bundt Cake

(3 Votes)

Updated July 27, 2023

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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

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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

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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 %

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lizzelotje 7363221

Oct 27, 2018

can i use eggs? and how many?

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Test Kitchen Team

Oct 31, 2018

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

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Denjo

Apr 06, 2018

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

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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!

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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.

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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!