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Pineapple Upside Down Tea Cakes


Yay I finally did some baking!!

My boyfriend’s absolute favorite cake is pineapple upside down cake so when I found a mini cake recipe in my Food Network Magazine (July 2011 issue) I just had to try it!  I lightened it up by using Splenda, fat-free buttermilk and light butter, but the great thing about this recipe is that it really didn’t call for too much!  I ended up calling these “tea cakes” because when they came out of my cupcake pan they were just so tiny, but I love it!  They’re the perfect little serving (1 point per tea cake) and you can have TWO for just about 100 calories!  Oh, and did I mention they were delicious?!  I also {of course} had to buy an abundance of cherries…not just because they were on sale, but because I just LOVE cherries ?

Hope you enjoy them as much as we did!  Ok, I’m headed back to the pool now, just too nice of a day.

Pineapple Upside Down Tea Cakes   Print Serves: 10 servings Ingredients

  • 1 egg
  • ¼ cup fat-free buttermilk
  • 3 Tbsp butter, melted
  • ⅓ to ½ cup brown sugar
  • Dash of vanilla
  • ½ cup all-purpose flour
  • 9 packets of Stevia (or 6 Tbsp sugar)
  • ½ tsp. baking powder
  • ⅛ tsp. baking soda
  • 1 can of crushed pineapple (won’t use that much)
  • Pinch of sea salt
  • Confectioners’ sugar and cherries optional as garnish


  1. Preheat oven to 350 degrees.
  2. Brush cupcake pan with butter and sprinkle brown sugar in the bottom of each cup along with a bit of crushed pineapple.
  3. Whisk egg, buttermilk, melted butter and a dash of vanilla in a bowl. Stir in flour, Stevia, baking powder, baking soda and a pinch of salt.
  4. Divide mixture into each of the cups and bake for about 20 minutes and then let cool.
  5. Unmold the tea cakes and top with additional pineapple, cherries and a bit of confectioners’ sugar. Enjoy!

Nutritional Information Serving Size: 1 tea cake • Calories: 54.2 • Fat: 2.2 g • Carbs: 5.5 g • Fiber: 0.1 g • Protein: 1.5 g • WW Points+: 1 pt 3.5.3208

Posted by: Dr.Health

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