This tender yellow cake has a sweet pineapple topping & only 3 net carbs per piece! Preheat oven to 350. Spread the softened butter in the bottom of an 8 x 8 baking dish. Put a layer of pineapple on top of the butter. Mix together the ¼ cup sweetener and the pineapple extract in a small bowl. Sprinkle that on top of the pineapple.
Tips for a Perfect Low Carb Pineapple Upside Down Cake Don’t underbake it. It should be deep golden brown as in the photo below. Cool for at least 20 minutes before trying to invert it. To invert it run a knife around the edges to loosen it. Use flavorful pineapple. If you use pineapple that is not sweet and ripe your cake will be bland.
Place cherry in center of each pineapple slice. Prepare cake mix according to package directions, replacing some of the water with reserved 3/4 cup juice that is needed to prepare the batter. Pour batter evenly over pineapple. Bake at 350 Fº, 35 to 40 minutes or until toothpick inserted in center comes out clean.
Preheat oven to 350. Spread the softened butter in the bottom of an 8 x 8 baking dish. Put a layer of pineapple on top of the butter. Mix together the ¼ cup sweetener and the pineapple extract in a small bowl. Sprinkle that on top of the pineapple. Add the cake ingredient to a food processor.