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Fresh Pineapple Upside-Down Cake

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Total Time (Hours)
1.5
Difficulty
2
Servings
12
Ingredients
15
Total Prep Time: 20 minutes
Calories Per Serving: 170
Nutrients

Nutrition Facts

Serving Size 96g

Amount per serving
Calories 170 Calories from fat: 50
% Daily Value*
Fat 5 g 8 %
Saturated 1.5 g 8 %
Trans 0 g
Polyunsaturated Fat 1.5 g %
Monounsaturated Fat 1.5 g %
Cholesterol 0 mg 0 %
Sodium 270 mg 11 %
Potassium 140 mg 4 %
Carbohydrate 29 g 10 %
Fiber 2 g 8 %
Sugars 15 g
Protein 3 g
Vitamin A 2 %
Vitamin C 30 %
Calcium 8 %
Iron 4 %
Vitamin E 8 %
Phosphorus 10 %
Selenium 10 %
Manganese 25 %

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Ingredients

  • 3/4 cup unsweetened almond milk 
  • 2 teaspoons apple cider vinegar 
  • 1/2 cup plus 3 tablespoons packed light brown sugar, divided 
  • 4 slices DOLE® Tropical Gold® Pineapple, ¼-inch thick 
  • 1 cup unbleached all-purpose flour 
  • 1/2 cup whole-wheat flour 
  • 1-1/2 teaspoons baking powder 
  • 1/2 teaspoon baking soda 
  • 1/2 teaspoon ground cinnamon 
  • 1/2 teaspoon salt 
  • 1/3 cup buttery spread 
  • 1 ripe DOLE Banana 
  • 2 egg whites 
  • 2 teaspoons pure vanilla extract 
  • DOLE Berries, such as raspberries or blackberries

Directions

  1. Preheat oven to 350°F. Combine almond milk and cider vinegar, set aside for 5 minutes.
  2. Line bottom of 9-inch round cake pan with parchment paper. Spray parchment with cooking spray. Sprinkle parchment with 3 tablespoons brown sugar and arrange pineapple slices on top. Set aside.
  3. Combine flours, baking powder, baking soda, cinnamon and salt together, set aside.
  4. Cream buttery spread with remaining brown sugar until smooth. Add the banana and continue creaming until smooth. Add the egg whites and vanilla extract. Alternate adding flour mixture and almond milk mixture, scraping the mixing bowl as needed. Transfer the batter to the cake pan, spreading it evenly.
  5. Bake 45 minutes or until toothpick inserted in the center comes out clean. Remove from the oven and cool for 20 minutes before flipping cake out onto a serving plate. Pull off the parchment paper. Place several berries into the center of each pineapple. Cool completely before serving.
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Fresh Pineapple Upside-Down Cake Prep Time:20 minutes Cook time:1.5 Hours Serves: 12
Nutrition facts: 170 Calories, 5 grams fat
Ingredients: 3/4 cup unsweetened almond milk , 2 teaspoons apple cider vinegar , 1/2 cup plus 3 tablespoons packed light brown sugar, divided , 4 slices DOLE® Tropical Gold® Pineapple, ¼-inch thick , 1 cup unbleached all-purpose flour , 1/2 cup whole-wheat flour , 1-1/2 teaspoons baking powder , 1/2 teaspoon baking soda , 1/2 teaspoon ground cinnamon , 1/2 teaspoon salt , 1/3 cup buttery spread , 1 ripe DOLE Banana , 2 egg whites , 2 teaspoons pure vanilla extract , DOLE Berries, such as raspberries or blackberries, Directions:Preheat oven to 350°F. Combine almond milk and cider vinegar, set aside for 5 minutes.Line bottom of 9-inch round cake pan with parchment paper. Spray parchment with cooking spray. Sprinkle parchment with 3 tablespoons brown sugar and arrange pineapple slices on top. Set aside.Combine flours, baking powder, baking soda, cinnamon and salt together, set aside.Cream buttery spread with remaining brown sugar until smooth. Add the banana and continue creaming until smooth. Add the egg whites and vanilla extract. Alternate adding flour mixture and almond milk mixture, scraping the mixing bowl as needed. Transfer the batter to the cake pan, spreading it evenly.Bake 45 minutes or until toothpick inserted in the center comes out clean. Remove from the oven and cool for 20 minutes before flipping cake out onto a serving plate. Pull off the parchment paper. Place several berries into the center of each pineapple. Cool completely before serving.