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

Diabetic Living Magazine
Source: Diabetic Living Magazine


Recipe Summary

20 mins
1 hr 30 mins


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

193 calories; protein 2.8g 6% DV; carbohydrates 28.2g 9% DV; dietary fiber 1g 4% DV; sugars 15.6g; fat 8.1g 12% DV; saturated fat 1.4g 7% DV; cholesterol 3.1mg 1% DV; vitamin a iu 137.8IU 3% DV; vitamin c 7mg 12% DV; folate 41.6mcg 10% DV; calcium 57.6mg 6% DV; iron 1.1mg 6% DV; magnesium 15.7mg 6% DV; potassium 75.6mg 2% DV; sodium 134.3mg 5% DV.