Photo of Pineapple Upside Down Cake by WW

Pineapple Upside Down Cake

Points® value
Total Time
50 min
15 min
35 min
This light version of a classic indulges your taste buds without racking up the POINTS!


Reduced-calorie margarine

6 tbsp(s)

Packed light brown sugar

2 tbsp(s)

Canned pineapple packed in juice

20 oz, rings

Maraschino cherries

7 item(s), halved

All-purpose flour

1 cup(s)

Baking powder

¾ tsp(s)

Baking soda

¾ tsp(s)

Table salt

¼ tsp(s)

Fat-free skim milk

½ cup(s)

Vanilla extract

1 tsp(s)


½ cup(s)

Raw egg

2 large


  1. Preheat oven to 350ºF. Drain pineapple and reserve 2 tablespoons of juice; set aside.
  2. Melt 2 tablespoons of margarine and pour into the bottom of a 9-inch round cake pan. Top margarine with brown sugar and, using a fork, swirl together to make an even layer. Place 1 pineapple ring in the center of pan and arrange 6 more rings around it. Place cherry halves, cut side up, in the center of each ring and in the spaces between rings; set aside.
  3. In a medium bowl, combine flour, baking powder, baking soda and salt; set aside.
  4. In a small bowl, combine milk, 2 tablespoons of reserved pineapple juice and vanilla.
  5. In a large mixing bowl, beat together remaining 4 tablespoons of margarine and granulated sugar. Add eggs, one at a time, mixing well after each addition. Add flour mixture and milk mixture in small batches, alternating each and beginning and ending with flour mixture; mix until blended. Pour batter over pineapple in pan.
  6. Bake until a wooden toothpick inserted near the center of cake comes out clean, about 30 to 35 minutes. Cool 2 minutes in pan, invert pan onto a serving plate and serve warm or at room temperature.