Last week, with barely enough sleep to call it a night, I pulled on my running shoes on Thursday morning and started out on my usual route through the new housing development nearby with huge homes squashed together closer than sardines, under the train tracks, and around the senior citizen center, all while lost in recipe testing thoughts. But as I rounded the corner to loop back…
A random crack in the sidewalk appeared out of nowhere and attacked my foot, sending me flying forward with my legs clownishly up in the air while my arms and torso skidded on the pavement.
I rolled over after a moment and inspected the four smallish scrapes on my stinging hands, plus the jammed left middle finger that already was turning slightly purplish. But since my legs worked just fine—they somehow escaped without a scratch!—I jogged the rest of the way from my first running fall.
Now that wasn’t exactly the most fun upside down moment that I’ve had, but… This cake is a whole lot sweeter!
Yes, this Healthy Pineapple Upside Down Cake is Part 4 and the final recipe for Slow Cooker Week! In case you missed the beginning, we’ve treated ourselves to sticky pecan buns, gingerbread apple crumble, and pumpkin streusel coffee cake over the past few days. Along with this last dessert, those are four very good reasons to skip the chicken and chili and save your slow cooker for sweets this season!
Despite all of my baking adventures, I had never actually made a pineapple upside down cake before this. I baked a blueberry one ages ago when I first started my blog (wow, my photos have come a long way!), but never the most classic version.
However… I wanted to make mine a little healthier than the traditional recipe. You’ll find nothing refined in the ingredients; the cake contains entirely whole wheat pastry flour and agave instead of granulated or brown sugar. I also went with pineapple rings canned in 100% juice and skipped the maraschino cherries, opting for frozen instead. That was mostly because cherries aren’t currently in season and cost and arm and a leg, but you could definitely use fresh instead. (Just remember to pit them first!)
Unlike the pumpkin coffee cake, you do not need to line your slow cooker with foil. We put the fruit and butter on the bottom to start, so when we invert the pot, they end up on top!
To arrange the fruit, I used three whole rings, two halves, and four thirds for a total of 5⅓ pineapple rings. You’ll have some left over in the can, so eat the rest or save them for another upside down cake! Then nestle 9 cherries in the larger holes between the pineapple. See the picture above for how I did it.
Be very careful when adding the cake batter on top! Dollop spoonfuls over the cherries first; then drop a few tablespoons in between those and continue until you can’t see the fruit. Only once you’ve used all of the batter and covered all of the fruit can you use a spatula to smooth the top! Using a spatula sooner would disrupt the fruit, causing it to overlap and lose that pretty pattern.
Then bake the cake on LOW until the center just barely sets. Cool it in the pan for 10 minutes before inverting. Don’t wait too much longer, or else the fruit might stick to the pot!
As soon as I finished photographing this Healthy Slow Cooker Pineapple Upside Down Cake, my guy walked into the room and snatched that piece right off the table! For those of you don’t know, he hates baked goodies and avoids almost everything I make like the plague. I fully expected him to take one bite and hand e the rest, like he always does on the rare occasion he samples something, but he finished off the entire slice.
The ENTIRE slice!
Definitely a happy-dance kid of day.
And when you make your own, remember to snap a picture and share it on Instagram using #amyshealthybaking and tagging @amyshealthybaking IN the photo itself! (That guarantees I’ll see your picture! 🙂 ) I’d love to see your healthy slow cooker pineapple upside down cake!
| Healthy Slow Cooker Pineapple Upside Down Cake | Print |
- for the fruit
- 2 tbsp (28g) unsalted butter, melted
- 3 tbsp (45mL) agave
- 6 pineapple rings, canned in 100% juice and thoroughly drained
- 9 cherries (fresh and pitted or frozen, thawed, and patted dry)
- for the cake
- 2 cups (240g) whole wheat pastry flour or gluten-free* flour (measured like this)
- ¾ tsp baking powder
- ¾ tsp baking soda
- ¼ tsp salt
- 1 tbsp (14g) unsalted butter, melted and cooled slightly
- 1 large egg, room temperature
- 1 tbsp (15mL) vanilla extract
- 5 tbsp (38g) powdered stevia
- 4 tbsp (50g) Truvia
- ½ cup (120g) plain nonfat Greek yogurt
- ¾ cup (180mL) nonfat milk
- Lightly coat the inside of a 5-quart slow cooker with nonstick cooking spray. If any lands on the rim where the lid rests, wipe clean with a paper towel.
- To prepare the fruit topping, whisk together the butter and agave in a small bowl. Pour into the prepared slow cooker. Arrange the pineapple rings as diagramed in the photo above (3 whole, 2 halves, 4 thirds), and place the cherries in the larger spaces.
- To prepare the cake, whisk together the flour, baking powder, baking soda, and salt in a medium bowl. In a separate bowl, whisk together the butter, egg, and vanilla. Whisk in the Stevia and Truvia. Stir in the yogurt, mixing until no large lumps remain. Stir in ¼ cup of milk. Alternate between adding the flour mixture and the remaining milk, beginning and ending with the flour mixture, and mixing just until incorporated. (For best results, add the flour mixture in 3 equal parts and the milk in 2 equal parts.)
- Gently dollop the batter on top of the fruit. Once all of the batter has been added, carefully spread the batter with a spatula to flatten the top. (Don’t press too hard, or else the fruit underneath will move!) Cover and bake on “Low” for 2 hours 45 minutes, or until the center has set. Cool in the pot for 10 minutes before inverting onto a wire rack. Cool completely to room temperature before serving.
Many stevia brands and products have a different sweetness level, so for the best taste and texture results, I highly recommend using the same one (this one) that I did.
If you prefer, ½ cup + 2 tablespoons (150mL) of pure maple syrup, honey, or agave may be substituted for the powdered stevia AND reduce the milk to 2 tablespoons (30mL) to compensate for the added liquid volume. Alternatively, substitute ½ cup + 2 tablespoons (120g) coconut sugar, brown sugar, or granulated sugar for the powdered stevia AND reduce the milk to ¼ cup + 1 tablespoon (75mL) to compensate for the added volume.
Coconut sugar, brown sugar, or granulated sugar may be substituted for the Truvia.
Honey or pure maple syrup may be substituted for the agave.
Any milk may be substituted for the nonfat milk.
Coconut oil may be substituted in place of the butter in the cake. If substituted in the fruit topping, it will produce a slightly different taste and texture.
GLUTEN-FREE VERSION: Use the following gluten-free flour blend: 1 cup (120g) millet flour, ½ cup (60g) tapioca flour, ½ cup (60g) brown rice flour, and 1 ½ teaspoons xanthan gum. Most store-bought gluten-free flour blends (like this one!) will also work, if measured like this.
REGULAR OVEN METHOD: Preheat the oven to 350°F, and coat a 9″-round springform pan with nonstick cooking spray. Bake at 350°F for 35-45 minutes. The cake may need more time to finish baking, but it's done when a toothpick inserted into the center comes out clean or with a few crumbs attached and the center feels barely firm to the touch. Cool in the pan for 10 minutes; then invert onto a wire rack to cool completely.
{gluten-free, clean eating, low fat}
View Nutrition Information + Weight Watchers Points
Wow! what a special cake, love pineapple!
Thanks Cheri!
Sorry about your tumble, Amy. I hope your finger is feeling better.
Your slow cooker cakes looks so moist and spongy. But this one is by far my favorite! I’m completely smitten.
Thanks Jen! I honestly couldn’t pick a favorite recipe from this slow cooker week… I love them all too much. 😉 And thanks! My finger is doing a lot better — I can actually type now!!
how perfect for summer! i never have tried making a cake in a slow cooker before – such a cool and easy idea!
Thanks Thalia!
Mmm, I love the idea of the slow cooker! Will have to try 🙂
I can’t wait to hear what you think of this cake Hannah! 🙂