Nutritional Info

Nutrition Facts

Serving Size 1 (106g)

Calories 363
Calories from Fat 240 (66%)
Amount Per Serving %DIV
Total Fat 26.7g 41%
Saturated Fat 7.3g 37%
Monounsaturated Fat 17.3g
Polyunsaturated Fat 2g
Trans Fat 0.0g
Cholesterol 16.5mg 5%
Sodium 267.2mg 12%
Potassium 140mg 3%
Total Carbohydrate 25.7g 9%
Dietary Fiber 1g 4%
Sugars 17.2g
Protein 4.1g 8%

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Recipe Description
Honey and pineapple juice make this upside down bake worth eating right side up!
Prep time
30 min
Cook time
30 min
Ready In
1 hr


Serves Tool

Serves To:USMetric
1 Ounce(oz)  crushed pineapple, packed in juice
1 Ounce(oz)  pineapple chunks, packed in juice
2 Tablespoon(T)  pineapple juice from the can
1/2 Cup(c)  honey
1 Tablespoon(T)  cornstarch
1   egg
1/4 Cup(c)  vegetable oil
1/4 Cup(c)  plain non fat yogurt
1/2 Cup(c)  low fat milk
1/2 Teaspoon(t)  vanilla extract
1 1/4 Cup(c)  unbleached, all purpose white flour
3/4 Cup(c)  whole wheat flour
1/4 Cup(c)  light brown sugar, packed
1 1/2 Teaspoon(t)  baking powder
1 Teaspoon(t)  baking soda
1/8 Teaspoon(t)  kosher salt
1/2 Teaspoon(t)  cinnamon, ground


Preheat the oven to 400°F. Coat a 2 quart casserole or baking pan with nonstick spray. Drain both cans of pineapple. Discard all but 2 tablespoons of the juice. Combine the pineapple, juice, and honey. Add the cornstarch by sifting to break up lumps. Distribute the pineapple mixture evenly on the bottom of the casserole. Put the egg, oil, yogurt, milk, and vanilla in a mixing bowl. Beat until foamy. In another bowl, sift together the flours, sugar, baking powder, baking soda, salt, and cinnamon and stir well. Make a well in the flour. Pour in the wet mixture, and fold the two together until there aren't any dry pockets and it is evenly moist. The batter will be too thick to pour, so drop it by large tablespoons onto the pineapple. Spread it with a plastic spatula until it covers the pineapple. Bake for 30 minutes.

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