Sometimes, you just want something sweet. Luckily, there are so many options today with sugar free, low calorie, and low carb options.
I decided to do a healthier redux of my favorite dessert: Pineapple Upside Down cake! The upshot is each cupcake is only 2 Weight Watchers Smart points! Say What?!
So here’s how to pull this off:
Kim’s WW Pineapple Upside Down cupcakes (Makes 18)
Ingredients:
- Pillsbury sugar free yellow cake mix
- 2 eggs
- 1/3 cup of vegetable oil
- 1 20 oz. can of crushed pineapple in juice (no added sugar)
- 9 T. Splenda brown sugar mix
Preheat oven to 325. Spray the bottom of each cupcake pan with butter spray. Add 1/2 tablespoon Splenda brown sugar mix to each cup. Spread out over bottom evenly. Divide pineapple (about 1 T. each cup). Fill with cake batter to about 2/3rd full.
Cook at 325 until done. (Toothpick test probably won’t work. I usually push and see if it is bouncy.)
Sit for 1 minute then flip onto flat surface.
Enjoy!! These babies are only 2 Smart points each.
They taste THE SAME as “full calorie” upside down cake! I cannot tell the difference. Two points! Just gotta make sure it’s not 2+2+2+…..