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“So you think this is going to better than sex?” is the question I get every time I tell the name of this dessert. Well, that depends on what kind of sex you’e talking about, lol. But seriously, this is a great tasting cake that is low fat and has only 365 calories.

Prep Time: 10 Minutes

Cook Time: 30 Minutes


1 (20-ounce) can pineapple slices in juice, drained

Cooking spray

1/3 cup fat-free caramel topping

9 maraschino cherries, drained

5 tablespoons butter

2/3 cup sugar

2 large eggs

1/2 cup low-fat buttermilk

1 teaspoon baking powder

1 teaspoon vanilla extract

1/4 teaspoon salt

1/4 teaspoon baking soda

1 1/4 cups all-purpose flour



  • Preheat oven to 350°.
  • Press 9 pineapple slices between paper towels until barely moist; set aside. Reserve the remaining pineapple for another use.
  • Coat a 9-inch square baking pan with cooking spray; drizzle caramel topping over bottom of pan. Arrange prepared pineapple slices in a single layer over caramel; place 1 cherry in the center of each slice.
  • Place the butter in a large microwave-safe bowl. Cover and microwave at high 1 minute or until the butter melts. Add sugar, stirring with a whisk. Add eggs, and stir well. Stir in low-fat buttermilk and next 4 ingredients (buttermilk through baking soda). Lightly spoon 1 1/4 cups flour into dry measuring cups, and level with a knife. Add flour, stirring just until blended (do not overstir). Pour the batter into prepared pan.
  • Bake at 350° for 30 minutes or until a wooden pick inserted in center comes out clean. Cool for 1 minute in pan on a wire rack. Place a plate upside down on top of the cake, and invert onto plate. Cool completely. Cut cake into squares.


RECIPE: Pineapple Upside Down Cake  was originally published on