There’s something unexpectedly comforting about the smell of caramelized pineapple slowly baking in the oven, especially when you know it’s part of a cake that won’t derail your health goals.
This Sugar-Free Pineapple Cake has become one of my favorite guilt-free indulgences — soft, moist, and loaded with sunny, tropical flavor, minus the refined sugar. It’s ideal for those of us trying to reduce sugar without giving up the joy of dessert.
I first started experimenting with sugar-free baking when I noticed how quickly store-bought treats would spike my energy and crash it just as fast. That’s when I discovered erythritol — a natural sweetener that mimics sugar’s sweetness without the calories.
Paired with juicy pineapple rings and buttery caramel (made with brown sugar alternatives), this cake hits all the right notes: light, tangy, and just rich enough to feel special.
What makes it even better? It’s versatile enough to pair beautifully with savory dishes like Fruit Cocktail Salad or Salted Caramel Cookies for a well-paired meal. It’s a little tropical escape on a plate — minus the sugar crash.
And with erythritol containing 70% of the sweetness but 0% of the calories of sugar, this recipe is a great choice for anyone watching their sugar intake or working toward weight loss. If you try it, I’d love to hear your twist — maybe a different fruit, a flour swap, or how you served it.
Why You’ll Want to Make This Again and Again!
- It satisfies sweet cravings without the sugar crash: When I started cutting back on sugar, I thought dessert was off the table. But this cake genuinely delivers that indulgent feeling without the guilt.
- It fits into my everyday balance: I love having a slice after something creamy like Mushroom Alfredo. It’s light, fresh, and doesn’t leave me feeling heavy or sluggish.
- Simple swaps = better texture and flavor: Using spelt flour adds a gentle nuttiness, and the yogurt brings this lovely moisture that keeps the cake soft for days.
- It looks beautiful with almost no effort: Those caramelized cherries and golden pineapple slices look so polished — it’s one of those desserts that looks fancy but is secretly super easy.
- Cutting calories never tasted so good: Since erythritol has almost no calories, I can enjoy a slice without second-guessing — and that’s been a game-changer for my health goals.
Healthy Pineapple Cake Recipe
Equipment
- 9-inch round cake pan
- Mixing bowls (1 large, 1 medium)
- Electric mixer or hand whisk
- Measuring cups and spoons
- Spatula
- Cooling rack
- Oven
Ingredients
Caramel Pineapple Layer:
- ¼ cup 59.97 g melted butter
- ⅓ cup 77.49 g brown sugar
- 5 pineapple rings
- 12 cherry
Dry Ingredients:
- 1 cup 126.8 g spelt flour
- ¾ cup 67.36 g unsweetened desiccated coconut
- 2 teaspoon baking powder
- ½ teaspoon 0.5 teaspoon salt
Wet Ingredients:
- ½ cup 119.93 g unsalted butter , room temperature
- ¾ cup 187.5 g erythritol
- 2 large eggs room temperature
- ½ cup 129.44 g plain yogurt , room temperature
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 180°C (350°F). Grease the cake pan with butter or line with parchment paper.
- Prepare the caramel layer: Melt butter and mix with brown sugar. Pour into the bottom of the cake pan, then arrange pineapple rings and place a cherry in the center of each.
- Combine dry ingredients: In a bowl, mix spelt flour, desiccated coconut, baking powder, and salt.
- Cream butter and erythritol until light and fluffy. Add eggs one at a time, then mix in yogurt and vanilla extract.
- Add dry ingredients to wet mixture and gently fold until just combined.
- Pour batter over the pineapple layer and spread evenly.
- Bake for 35–40 minutes or until a toothpick comes out clean.
- Cool for 10 minutes, then flip onto a plate and let it cool completely before serving.
Nutrition Info:
| Nutrition | Value |
| Calories | 290.1kcal |
| Carbohydrates | 41g |
| Protein | 4.8g |
| Fat | 20.3g |
| Sugar | 13.7g |
| Sodium | 227.6mg |
Smart Variations From My Kitchen To Yours!
- Grill the Pineapple Rings First:
If you want an extra punch of smoky-sweet flavor, try grilling or lightly charring the pineapple slices before layering them in the pan. It adds this amazing depth that feels almost gourmet. - Infuse the Yogurt with Citrus Zest:
Mix a little orange or lime zest into your yogurt before adding it to the batter. It gives the cake a subtle zing that plays beautifully with the tropical pineapple notes. - Add a Hint of Warm Spice:
A small pinch of ground cardamom or allspice (not too much!) in the dry ingredients creates a warm, almost nostalgic flavor. It’s perfect for cozy evenings or festive dinners. - Swap the Vanilla for Coconut Extract:
For a cake that leans more into the island vibes, sub in a bit of coconut extract in place of vanilla. It enhances the desiccated coconut and makes the whole thing taste like a beach vacation. - Top with Toasted Nuts After Baking:
Once the cake is flipped and slightly cooled, sprinkle toasted pecans or macadamia nuts on top. Adds crunch, color, and that “wow, did you make this?” moment. - Make It a Mini Cake or Muffins:
Use a muffin tin or mini cake molds instead of one big pan — the caramelized top turns into the cutest individual portions. Just reduce the baking time by 10–12 minutes.
John Lee’s love for cooking is deeply rooted in family tradition. Growing up, the men in his family took charge of the kitchen, turning every meal into a special occasion. From weekend barbecues to holiday feasts, food was more than sustenance—it was a way to connect.
Inspired by this upbringing, John developed a passion for creating dishes that bring people together. After meeting Joe Miller through mutual friends, he joined Food Landscape Insight to share his love for simple yet extraordinary cooking, crafting meals that tell a story and create lasting memories.
