A keto-friendly twist on the classic favorite — buttery, tropical, and perfectly sweet without all the carbs!
Ingredients:
1 box keto yellow cake mix
Ingredients listed on the box (replace water with pineapple juice)
4–6 pineapple rings
½ cup chopped pineapple
2–3 tbsp Swerve brown sugar (or your favorite keto brown sweetener)
2–3 tbsp butter, cut into small pieces
Instructions:
- Preheat
Set your oven to the temperature specified on your cake mix instructions. - Prepare the Pan
Line your baking pan with parchment paper.
Arrange the pineapple rings neatly on the bottom.
Sprinkle with Swerve brown sugar and dot with butter.
- Make the Batter
Prepare the cake mix as directed on the box, but substitute pineapple juice for the water.
Stir in ½ cup chopped pineapple for extra flavor.
- Assemble & Bake
Pour the batter evenly over the pineapple layer.
Optionally, add a few extra pineapple rings and a sprinkle of Swerve on top.
Bake according to package directions — you may need a few extra minutes.
Tip: If the top starts browning too quickly, cover loosely with foil.
- Cool & Serve
Let the cake cool for several minutes, then carefully invert onto a plate.
Slice and enjoy warm — it’s moist, buttery, and full of tropical flavor!
Bonus Recipe: Pineapple Glazed Chicken
Don’t waste that leftover pineapple juice! Turn it into a quick, sweet-and-savory glaze that pairs perfectly with chicken.
Ingredients:
Leftover pineapple rings & juice from the cake
2–3 chicken breasts
2 tbsp Swerve brown sugar
Salt & pepper, to taste
Instructions:
In a skillet, combine pineapple juice, rings, and Swerve.
Add chicken breasts and season with salt and pepper.
Cook over medium heat until the sauce thickens and the chicken is fully cooked.
Spoon the caramelized pineapple and glaze over the chicken before serving.
Tips:
Serve the cake and chicken on the same night for a fun tropical-themed meal!
Store leftover cake in the fridge for up to 4 days — it’s just as good chilled.
enjoy