Healthy Slow Cooker Pineapple Upside Down Cake
Yields: 12 slices
This healthier version of classic pineapple upside down cake tastes just as indulgent as the traditional recipes! Store any leftovers wrapped in foil or plastic wrap in the refrigerator for up to 4 days.
  • 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
  1. 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.
  2. 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.
  3. 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.)
  4. 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.
Notes: Regular whole wheat flour, white whole wheat flour, or all-purpose flour may be substituted in place of the whole wheat pastry flour.

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}
Recipe by Amy's Healthy Baking at