Adding whole-grain oatmeal to this upside-down cake and topping it with fresh pineapple makes this diabetic-friendly dessert right-side-up. Source: Diabetic Living Magazine

Diabetic Living Magazine


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350 degrees F. Place butter in a 9-inch round cake pan. Place pan in oven about 5 minutes or until butter melts. Tilt pan to evenly coat with butter. Sprinkle the bottom of pan with the 1/4 cup brown sugar. Sprinkle with nuts. Arrange pineapple on top of nuts in pan.

  • In a bowl combine flour, brown sugar, rolled oats, baking powder, apple pie spice and baking soda; make a well in center of flour mixture. Add buttermilk, canola oil, egg product and vanilla. Stir just until combined (batter may be slightly lumpy). Spoon batter over pineapple slices, spreading evenly.

  • Bake about 35 minutes or until a toothpick inserted all the way through in the center comes out clean. Cool in pan for 5 minutes. Loosen sides of cake; invert onto cake platter. Cool 30 minutes; serve warm.


Tip: We do not recommend using a sugar substitute for this recipe.

Nutrition Facts

192 calories; 8.1 g total fat; 1.4 g saturated fat; 3 mg cholesterol; 134 mg sodium. 76 mg potassium; 28.2 g carbohydrates; 1 g fiber; 16 g sugar; 2.8 g protein; 138 IU vitamin a iu; 7 mg vitamin c; 42 mcg folate; 58 mg calcium; 1 mg iron; 16 mg magnesium;