Fat-Free Pineapple Upside Down Cake
Fat-free pineapple upside down cake delivers all the caramelized fruit and tender crumb of the classic without butter or oil. Egg whites and corn syrup do the work, no compromise on flavor.
YIELD
12 servingsPREP
30 minCOOK
40 minREADY
70 minFat-free pineapple upside down cake proves you don’t need butter or oil to get a tender, caramelized cake. Corn syrup, egg whites, and skim milk replace the traditional fat, and a clever pre-bake of the brown sugar topping in the empty pan gives you that glossy, sticky caramel layer that defines the pineapple classic.
The topping trick is everything. Brown sugar, corn syrup, and lemon juice go into the cold pan and bake for three minutes before the fruit goes down. That short blast melts the sugars into a syrup that the pineapple rings settle into, ready to caramelize while the cake bakes on top.
The lemon juice cuts through the sweetness with a quiet brightness, balancing what could otherwise be a one-note fruit cake. Bake at 350°F (175°C), invert immediately, and let the topping run down the sides.
Pro Tips
- Drain the pineapple rings extremely well, even pat them with paper towels. Wet rings make the topping watery instead of caramelized.
- Whip the egg whites just enough to break them up, no need to soft-peak them. They’re the leavening here, not a structural mousse.
- Invert the cake immediately while still hot. Wait too long and the topping seizes onto the pan, leaving syrup behind.
- Loosen the edges with a thin knife before flipping, even with cooking-sprayed pans. Better safe than left with bare cake on a syrup-puddled plate.
Variations
- Use canned peach halves or apricot rings in place of pineapple for a different fruit-forward upside down cake.
- Add a half teaspoon of cinnamon and a pinch of nutmeg to the batter for warm spice notes.
- Swap maraschino cherries for fresh raspberries dotted between the pineapple rings for a brighter, less sweet finish.
Ingredients
Directions
Preheat oven to 350℉ (180℃).
Spray 9-inch round cake pan with cooking spray. Add brown sugar, corn syrup and lemon juice; stir to combine.
Place pan in oven for 3 minutes.
Remove. Arrange pineapple rings and cherries in pan; set aside.
In large bowl combine flour, corn starch, baking powder and salt.
In medium bowl with wire whisk or fork, stir sugar and milk, 1 minute.
Add egg whites, corn syrup and vanilla; stir until blended.
Gradually stir into flour mixture until smooth.
Spoon batter over pineapple.
Bake 35 to 40 minutes or until toothpick inserted in center comes out clean.
Immediately loosen cake from pan; invert onto serving plate.
Makes 12 servings.
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