Ingredients
Pineapple Topping
- cooking spray for the bottom and sides of the pan
- 3 tablespoons zero-calorie brown sugar substitute regular brown sugar may be used; see notes for nutrition difference
- 5 canned pineapple rings drained; reserve 1/2 cup juice for the batter
- 5 maraschino cherries drained
Cake Batter
- 225 g Pillsbury zero-sugar cake mix dry; approximately 1/2 box
- 3 scoops Nutricost casein protein powder three 32g scoops, approximately 96g total
- 1/2 teaspoon baking powder
- 3 large eggs
- 1/2 cup pineapple juice reserved from the can
- 1/2 cup water
- 1/2 cup Light + Fit Zero Sugar nonfat vanilla yogurt or another nonfat yogurt
Equipment
- 8-inch round aluminum cake pan
- Heatproof serving plate wider than the cake pan
Method
- Preheat the oven to 325°F. Coat the bottom and sides of an 8-inch round aluminum cake pan with cooking spray.
- Spread the brown sugar substitute evenly across the bottom. Arrange the drained pineapple rings in a single layer and place a drained maraschino cherry in the center of each ring.
- In a large bowl, whisk together the eggs, reserved pineapple juice, water, and yogurt until combined.
- In a separate bowl, whisk together the dry cake mix, casein protein powder, and baking powder, breaking up any clumps.
- Add the dry ingredients to the wet ingredients. Stir until combined, scraping the bottom and sides of the bowl so no dry pockets remain.
- Gently spoon or pour the batter over the pineapple and cherries. Spread evenly without disturbing the fruit arrangement.
- Bake at 325°F for 45 minutes, until the center is set and a toothpick inserted into the cake comes out without wet batter.
- Let the cake rest in the pan for 15 minutes before inverting.
- Loosen the edges. Place a heatproof serving plate over the pan, hold the plate and pan together with oven mitts, and carefully invert. Lift away the pan and replace any pineapple that remains behind.
- Let the cake cool further on the serving plate, then cut it into eight slices.
Nutrition
Notes
Tested baking details: Use an 8-inch aluminum cake pan at 325°F for 45 minutes, then rest the cake in the pan for 15 minutes before inverting.
Prep time: The 15-minute preparation time is an estimate for arranging the topping and mixing the batter.
Cake mix: Measure 225g dry and do not add the separate ingredients listed in the package directions.
Protein powder: Nutrition assumes three 32g scoops of vanilla Nutricost casein, approximately 96g total.
Nutrition: Estimates are per one-eighth of the cake and include the full pineapple, cherry, zero-calorie brown sugar-substitute, and juice topping. Unmeasured cooking spray and optional serving toppings are excluded. Values vary by brand and portion size.
Carbohydrates: Total carbohydrates include sugar alcohols in the cake mix. Regular brown sugar may be substituted, but three tablespoons add about 155 calories and 40g carbohydrates to the whole cake (about 20 calories and 5g carbs per slice). The cake is not sugar-free, keto, or gluten-free.