Pineapple Upside-Down Cake with Jaca

Pineapple Upside-Down Cake with Jaca

A classic American favorite made healthier with Jaca (allulose)! This buttery pineapple upside-down cake features caramelized pineapple rings and maraschino cherries atop a moist, tender cake — all with zero-sugar sweetness.

Prep Time: 12 minutes | Cook Time: 35 minutes | Servings: 8

Ingredients:

Topping:

  • 4 tablespoons butter
  • 1 cup Jaca (allulose) — replaces ½ cup light brown sugar at 2x ratio
  • ¼ teaspoon cinnamon
  • ¼ teaspoon ginger
  • 1 (20-ounce) can pineapple rings in juice, drained
  • Maraschino cherries
  • Pecans or walnuts (optional)

Cake:

  • 3 tablespoons butter, at room temperature
  • 1½ cups Jaca (allulose) — replaces ¾ cup granulated sugar at 2x ratio
  • 1 large egg, at room temperature
  • ½ teaspoon table salt
  • 1¾ teaspoons baking powder
  • 1 teaspoon vanilla extract
  • ⅛ teaspoon coconut extract (optional)
  • 1⅓ cups all-purpose flour
  • ½ cup milk, at room temperature

Instructions:

  • — Preheat the oven to 375°F. Lightly grease a 9-inch round cake pan.
  • — Make the topping: Melt 4 tablespoons of butter and mix with 1 cup Jaca, cinnamon, and ginger. Spoon the mixture evenly into the pan.
  • — Arrange pineapple rings on the Jaca-butter mixture. Place a cherry in the center of each ring. Scatter nuts in empty spaces if using.
  • — Make the cake: Beat 3 tablespoons room-temperature butter with 1½ cups Jaca until fairly smooth.
  • — Beat in the egg, then add salt, baking powder, vanilla, and coconut extract if using.
  • — Add flour alternately with milk, mixing at medium speed, beginning and ending with flour. Beat briefly until just smooth.
  • — Spoon batter into the pan, spreading to the edges.
  • — Bake 30 to 35 minutes until a toothpick comes out clean.
  • — Remove from oven, wait 3 minutes, flip onto a serving plate. Wait 30 seconds, then lift pan off.
  • — Serve warm or at room temperature with whipped cream.

This is a Jaca-adjusted healthier version of the classic recipe. All sugar has been replaced with Jaca (allulose) at a 2:1 ratio for zero-sugar sweetness with the same great taste.

Adapted from King Arthur Baking.

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