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Faux Pineapple Upside Down Cake

Ingredients: 1 cup of roasted chayote - wash, cover, roast at 400 degrees 1 hour - let cool and mandolin slice thin. 2 egg whites or 2 fluid ounces of egg whites 4 ounces of liquid sugar free sweetener - divided (I used pineapple) 2-4 tsp of grape seed oil 1 package of apple oatmeal 1 package of crispy cereal ground 1/2 tsp cinnamon 1/2 tsp of baking powder

Method: Place 1 cup of the thin sliced roasted chayote in 3 oz of liquid sweetener ( I used pineapple ) Marinate for 24 or more hours for best flavor - after marinating discard excess sweetener. Place 1/2 cup of chayote slices in bottom of 6 inch baking pan. With the other 1/2 cup of slices cube into small pieces (you will use this in the batter)

In a small bowl mix egg whites, oil, 1 ounce of pineapple DaVinci, and the 1/2 cup of diced chayote. In a medium bowl place apple oatmeal, ground crispy cereal, 1/2 tsp baking powder, and 1/2 tsp of cinnamon. Mix well. Mix wet ingredients into dry ingredients mixing well until combined. Pour batter over chayote slices in baking dish. Bake at 350 for 30 min. Cool then invert on plate. Drizzle with additional pineapple sweetener if desired. ~ you can sub any liquid sweetener for pineapple - peach, cherry, ect.

This recipe makes 2 unrestricted servings, each serving contains 1/2 cup of vegetable, and 1 sweetener per serving as you will be discarding most of the sweetener as marinade.

Recipes created by Dea Marie of Dea’s Recipes. For more recipes join her Facebook group at:

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