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; carbohydrates 28.2g; dietary fiber 1g; sugars 15.6g; fat 8.1g; saturated fat 1.4g; cholesterol 3.1mg; vitamin a iu 137.8IU; vitamin c 7mg; folate 41.6mcg; calcium 57.6mg; iron 1.1mg; magnesium 15.7mg; potassium 75.6mg; sodium 134.3mg.

Reviews (1)

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Rating: 1 stars
This thing needs a LOT of tweeks. First off way too much sugar. Second use walnuts NOT macs. Third buttermilk is not needed. Use regular non fat milk. Then again it takes so many changes its really not worth the effort. Read More