Part of our comprehensive guide
The Complete Guide to Sugar Alternatives: Everything You Need to Know →Pineapple Upside-Down Cake with Jaca
A classic American favorite made healthier with Jaca (allulose)! This buttery pineapple upside-down cake features caramelized pineapple rings and maraschino cherries atop a moist, tender cake — all with zero-sugar sweetness. Warm spices of cinnamon and ginger elevate the caramel topping to something truly irresistible. Adapted from King Arthur Baking.
Ingredients
- 4 tablespoons butter (for topping)
- 1 cup Jaca (allulose) (replaces ½ cup light brown sugar at 2x ratio — for topping)
- ¼ teaspoon cinnamon
- ¼ teaspoon ginger
- 1 20-ounce can canned pineapple rings in juice, drained
- as needed maraschino cherries
- as desired pecans or walnuts (optional)
- 3 tablespoons butter, at room temperature (for cake)
- 1½ cups Jaca (allulose) (replaces ¾ cup granulated sugar at 2x ratio — for cake)
- 1 large egg, at room temperature
- ½ teaspoon table salt
- 1¾ teaspoons baking powder
- 1 teaspoon vanilla extract
- ⅛ teaspoon coconut extract (optional)
- 1⅓ cups all-purpose flour
- ½ cup milk, at room temperature
Sweetener Used
1 cup + 1½ cups Jaca (allulose) Allulose
Replaces: ½ cup light brown sugar + ¾ cup granulated sugar
Instructions
- 1
Preheat the oven to 375°F. Lightly grease a 9-inch round cake pan.
- 2
Make the topping: Melt 4 tablespoons of butter and mix with 1 cup Jaca (allulose), cinnamon, and ginger. Spoon the mixture evenly into the prepared pan.
- 3
Arrange the pineapple rings on top of the Jaca-butter mixture. Place a cherry in the center of each ring. Scatter pecans or walnuts in any empty spaces if using.
- 4
Make the cake: Beat 3 tablespoons of room-temperature butter with 1½ cups Jaca (allulose) until fairly smooth.
- 5
Beat in the egg, then add the salt, baking powder, vanilla extract, and coconut extract (if using).
- 6
Add the flour alternately with the milk, mixing at medium speed, beginning and ending with the flour. Once the last addition of flour is mixed in, beat briefly until just smooth.
- 7
Spoon the thick batter into the prepared pan, spreading it to the edges. It may not cover the pineapple entirely — that is OK.
- 8
Bake for 30 to 35 minutes, until a toothpick inserted into the center comes out clean.
- 9
Remove from the oven, wait 3 minutes, then flip the pan onto a serving plate. Wait 30 seconds, then lift the pan off. If anything sticks, just place it back on the cake.
- 10
Serve warm or at room temperature. Pairs beautifully with a dollop of whipped cream.
Pro Tips
- Jaca (allulose) caramelizes beautifully just like brown sugar, giving you that classic golden-sticky topping without any of the blood sugar impact.
- Make sure your butter and egg are at room temperature for the smoothest cake batter.
- The 3-minute rest after baking is crucial — it lets the caramel set just enough so the topping holds together when you flip.
- For extra tropical flavor, add a splash of rum to the topping mixture.
- This cake is best enjoyed the day it is baked, but leftovers can be stored covered at room temperature for up to 2 days.
- A tiny bit of coconut extract makes a surprisingly big difference — it amplifies the tropical pineapple flavor without tasting like coconut.