Pineapple Upside-Down Cake Recipe

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Anne Polhemus of North Merrick, New York doles out slices of this sunny-colored dessert while it's still warm from the oven. The moist cake gets fruity flavor from crushed pineapple and lemon gelatin.
TOTAL TIME: Prep: 10 min. Bake: 25 min.
MAKES:10 servings
TOTAL TIME: Prep: 10 min. Bake: 25 min.
MAKES: 10 servings


  • 1 can (20 ounces) unsweetened crushed pineapple
  • 1 package (.3 ounce) sugar-free lemon gelatin
  • 1/2 cup egg substitute
  • 1 egg white
  • 3/4 cup sugar
  • 1 teaspoon vanilla extract
  • 3/4 cup all-purpose flour
  • 1 teaspoon baking powder

Nutritional Facts

1 slice: 139 calories, 0 fat (0 saturated fat), 0 cholesterol, 95mg sodium, 31g carbohydrate (22g sugars, 1g fiber), 3g protein. Diabetic Exchanges: 2 starch.


  1. Drain pineapple, reserving 1/3 cup juice (discard or save remaining juice for another use). Line a 9-in. round baking pan with waxed paper; coat with cooking spray. Spread pineapple over waxed paper; sprinkle with gelatin.
  2. In a large bowl, beat egg substitute and egg white. Beat in the sugar, reserved pineapple juice and vanilla. Combine flour and baking powder; add to egg mixture and mix well. Pour over gelatin.
  3. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes; invert onto a serving plate. Serve warm. Yield: 10 servings.
Originally published as Pineapple Upside-Down Cake in Quick Cooking March/April 1999, p16

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Wrigely User ID: 1163524 70079
Reviewed Feb. 25, 2010

"I make this all the time for bake sales or school events. I make 6 cakes and all 6 sell fast for a good price every time. It is so easy to make and comes out of pan clean!"

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