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Pineapple Upside-Down Cake

Say aloha to a heart-healthy version of an American favorite. This cake recipe has the familiar rich, fruity taste and topping of caramelized pineapple rings, but has shed the excess sugar and replaced the unhealthy fats in the batter with mashed banana. Covered with a design of pineapple rings but with banana used in place of additional fat in the recipe, this isn’t just impressive on the eyes, it’s also a healthy cake that tastes indulgent.


8 Servings

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Quick Tips

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Cooking Tip: Using a knife to make sure the cake’s edges aren’t stuck to the pan is an essential move to successfully flipping a cake over.

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Keep it Healthy: Substituting fruit for half the butter or oil in a baked goods recipe is an easy trick to trim down the fat. Applesauce and mashed bananas are easy ones because of their mild flavor but any fruit purée—berries, pear, peaches—can not only replace fat but also enhance the recipe.

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Tip: Fresh pineapple can be used in this recipe too. Just cut the pineapple rings into ½-inch slices for the top of the cake, making sure to remove the center core. Then, add 1 cup chopped pineapple into the batter.


Tip: Click on step to mark as complete.

Nutrition Facts

Calories 188
Total Fat 3.3 g
Saturated Fat 0.6 g
Trans Fat 0.0 g
Polyunsaturated Fat 0.8 g
Monounsaturated Fat 1.6 g
Cholesterol 47 mg
Sodium 187 mg
Total Carbohydrate 35 g
Dietary Fiber 2 g
Sugars 17 g
Protein 4 g
Dietary Exchanges
1 fruit, 1 starch, 1/2 other carbohydrate, 1 fat

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