Pineapple Upside Down Cake

I love the SD- I love it.  It works.  And it’s delicious.  For the last several weeks, I have been making my own menus, but I still adhered to the golden rule: lunch and dinner must each contain one protein, grain, vegetable, and fruit.  Following that rule, it’s been a breeze to keep a healthy lifestyle!

So, today for dinner I made steak with braised brussel sprouts, parsnips, and sweet potatoes.  So I still needed a grain and a fruit.  After thinking of my options, I settled on a Pineapple Upside Down Cupcakes.  It was delicious- and SD friendly 🙂  I bought a pineapple, and I truly love fresh pineapple.  It’s like candy!  And these cupcakes turned out fluffy & fabulous!  This recipe makes 2!

Pineapple Upside Down Cupcakes
Pineapple Chunks
1 tsp. honey
1 tsp. brown or raw sugar
2 Tbsp Yogurt
2 Tbsp Applesauce
2 Tbsp. sugar
1 tsp. vanilla
1 egg
1/4 c. whole wheat pastry flour
3 Tbsp. milk

Preheat oven to 375 degrees.  Spray 2 mugs with cooking spray.  Place pineapple chunks in the bottom of the mugs, then sprinkle sugar and drizzle honey over the pineapple.  In a medium mixing bowl, combine yogurt, applesauce, sugar, and vanilla; mix until smooth.  Beat egg into creamed mixture.  Add flour & blend until smooth.  Add milk, 1 Tbsp at a time, until smooth & creamy.  Pour batter into mugs over the pineapples; bake for 20 minutes.  Cool for 5 minutes & enjoy straight out of the mug or flip it out upside down!

*Note: I substituted Splenda for 3/4 of the sugar and it was fantastic and even fewer calories!

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