Upside Down Pineapple cupcakes

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.

One Reply to “Upside Down Pineapple cupcakes”

  1. 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+…..

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