Glenda Thompson 
This diabetic-friendly Pineapple Upside Down Cake is a delightful twist on the classic dessert, perfect for those managing diabetes or looking to reduce their sugar intake.
The caramelized pineapple topping and tender vanilla cake come together to create a delicious and visually appealing dessert that will satisfy your sweet tooth without compromising your health.
Pineapple can be safe for people with diabetes when consumed in moderation as part of a balanced diet. But please note that pineapple has a medium glycemic index (GI) score of 66, which means it can have a moderate effect on blood sugar levels.
So please dont go overboard with your portion sizes!
Ingredients
Pineapple Topping
– 1/4 cup unsalted butter
– 1/3 cup allulose or monk fruit sweetener
– 1 (20-ounce) can pineapple slices in juice, drained and juice reserved
– Maraschino cherries (optional)
Vanilla Cake
– 1 1/2 cups all-purpose flour
– 1 tsp baking powder
– 1/4 tsp salt
– 1/2 cup unsalted butter, softened
– 3/4 cup allulose or monk fruit sweetener
– 2 large eggs
– 1 tsp vanilla extract
– 1/2 cup reserved pineapple juice
Instructions
1. Preheat the oven to 350ยฐF (175ยฐC). Grease a 9-inch round cake pan.
2. For the pineapple topping, melt the butter in a small saucepan over medium heat. Stir in the sweetener and cook until dissolved. Pour the mixture into the prepared cake pan, spreading it evenly.
3. Arrange the pineapple slices in a single layer on top of the butter-sweetener mixture. Place a maraschino cherry in the center of each pineapple slice, if desired.
4. In a medium bowl, whisk together the flour, baking powder, and salt.
5. In a large bowl, beat the softened butter and sweetener until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
6. Gradually add the flour mixture to the butter mixture, alternating with the reserved pineapple juice. Mix until just combined.
7. Pour the batter evenly over the pineapple slices in the cake pan.
8. Bake for 40-45 minutes, or until a toothpick inserted into the center of the cake comes out clean.
9. Allow the cake to cool in the pan for 10 minutes. Run a knife around the edge of the pan to loosen the cake, then invert it onto a serving plate.
10. Serve warm or at room temperature.
