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Pineapple Upside Down Cake
- 1/2 cup butter (1 stick) softened at room temperature
- 1/2 cup cream cheese, softened
- 1 cup Splenda + additional 1 Tablespoon
- 4 Tablespoons Diabetisweet Brown Sugar Substitute, divided
- 1/4 cup Erythritol
- 5 eggs
- 2 cups almond flour
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- 1 teaspoon pineapple extract
- 1/4 teaspoon mace
- 5 thin slices (about 1/4 inch thick) fresh pineapple (not canned)
- 5-8 fresh or frozen cherries
- 1/2 cup DaVinci Sugar Free Pineapple syrup
Preheat oven to 350°F.
Prepare large (10") round cake pan or
springform pan by spraying with cooking spray (butter flavor
PAM works great here.)
Cream together in large mixing bowl butter, cream cheese and 1
cup Splenda. Add eggs – one at a time – beating well after
each. Add 2 Tablespoons Diabetisweet Brown Sugar Substitute, mace, and extracts
and beat again.
Mix almond flour with baking powder and add egg to mixture a
little at a time while beating. Set aside.
In small bowl, mix 1 Tablespoon Splenda, 2 Tablespoons Diabetisweet Brown Sugar Substitute and 1/4 cup Erythritol. In
prepared baking pan, sprinkle sweetener mixture across the
bottom evenly. It should 'stick' to the cooking spray at the
bottom. Then lay the thin pineapple slices to cover bed of
sweetener in a pretty pattern. Place a cherry inside each
ring and if you wish, a few around the outsides.
Carefully spoon cake batter onto pineapple/cherry bed being
careful not to disturb your layout. If you've used a
springform pan, be sure to place it on a cookie sheet before
baking to catch leaking juices from the bottom. Bake at 350°F
for 45-50 minutes or until golden and cracking on surface.
Allow to cool for 10 minutes, then carefully invert onto large
serving plate. If any cherries or pineapples become displaced,
gently nudge them back into place. Pour syrup evenly over
cake top, allowing it to sink into the mix.
Can be served warm with a dollop of whipped cream, or chill
and serve cold.
Makes 12 servings. There are approximately 79 carbohydrate
grams in entire cake. Each serving is 6.5 grams.
1) The cherries called for in this recipe are the sweet raw
red variety. One cherry is less than 1 gram of carbs. In this
recipe they grab the sweetness from the Splenda! Frozen ones
work well too — just make sure you buy the unsweetened ones.
2) Learn to use pineapple! It's very carb-friendly. We are
all used to the high carbs in the canned versions because they
are so heavily sweetened. Even the ones labeled "light" or "in
their own juice" are high carb because the juice has been
concentrated to be sweeter. Most produce sections in groceries
carry pineapple year-round and many carry them pre-cored and
ready to slice. A 1/4" slice offers up only about 3 grams of
carbs. You can soak your slices ahead of time in a little
Splenda if you want to have them with a scoop of cottage