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Pineapple Upside-Down Muffin Cakes

A friend submitted this recipe to a cookbook our school district was compiling. The first time I made them, the whole family declared the recipe a winner. Delicious and healthy to boot, they remain favorites to this day. —Joan Hallford, North Richland Hills, Texas
  • Total Time
    Prep: 25 min. Bake: 15 min.
  • Makes
    1 dozen


  • 1/3 cup packed brown sugar or 3 tablespoons brown sugar substitute blend
  • 2 tablespoons butter, melted
  • 3 canned pineapple slices
  • CAKES:
  • 1/3 cup butter, softened
  • 1/2 cup sugar
  • 1 large egg, room temperature
  • 1/2 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup fat-free lemon or vanilla Greek yogurt
  • 1/4 cup fat-free milk


  • Preheat oven to 350°. Coat 12 muffin cups with cooking spray. Mix brown sugar and melted butter; divide among prepared cups. Quarter each pineapple slice; place one piece in each cup.
  • For cakes, cream butter and sugar until light and fluffy, 3-5 minutes; beat in egg and vanilla. In another bowl, whisk together flour, baking powder, baking soda and salt; add to creamed mixture alternately with yogurt and milk, beating well after each addition.
  • Fill prepared cups two-thirds full. Bake until a toothpick inserted in center comes out clean, 12-15 minutes. Cool in pan 2 minutes; invert onto a serving plate. Serve warm or at room temperature.
Nutrition Facts
1 muffin cake: 177 calories, 8g fat (5g saturated fat), 34mg cholesterol, 178mg sodium, 25g carbohydrate (17g sugars, 0 fiber), 3g protein. Diabetic Exchanges: 1-1/2 starch, 1-1/2 fat.

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