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.
Begin by placing the pineapple, along with 4 tablespoon of butter and 3 tablespoon of the brown sugar substitute into a medium saucepan over medium heat. Bring to a low boil, then cover and reduce to a simmer, stirring frequently.
In a 10 inch cast iron skillet, melt 1/3 cup of butter over very low heat. Meanwhile, drain a 14 ounce can of crushed pineapple. Press the excess juice from the pineapple as well. You want this as dry as possible. Set aside. In a bowl, combine 1 1/3 cup all-purpose flour, 2 teaspoon baking powder and 1/2 teaspoon salt. Stir together and set aside.
Whisk in the buttermilk, stirring until smooth. Stir in the egg, then add the flour, granulated sugar, baking powder, kosher salt and baking soda and mix until just incorporated. Add 2 to 3 pieces of the pineapple to the bottom of each muffin cup.