This homemade, Healthy Pineapple Upside Down Cake is a guilt-free dessert, made with real ingredients. Impress your family by making this easily in a cast iron skillet or surprise your friends that live with food intolerances.
I made a conventional version of a pineapple cake years ago, before I knew how food was affecting my body with pain and inflammation. Recently, I wanted to figure out a way to make a healthier version and I believe I nailed it! My sweet grandpa in his 80s, really enjoyed this treat and he has been around some good desserts in his lifetime.
How to Make a Healthy Pineapple Upside Down Cake
Ingredients
For a clean, Pineapple Upside Down Cake, choose items that are less-processed and support lowering inflammation. These below are gluten-free and dairy-free, with natural sugars also used in my sweet potato bites, so you can feel good about what you are putting into your body! Especially for those with food sensitivities or looking to just enjoy a clean eating dessert.
The recipe card will help you with your shopping list and makes things easier for you!
Also here you can find tips for substitutions for those desiring no animal products.
Video Guide
Instructions
1. Preheat oven to 350°F (175°C). Lightly grease a 9-inch cast iron skillet that is oven-safe, with a little olive or coconut oil. This is important so the cake does not stick.
2. Make the topping: Pour melted coconut oil and coconut sugar into the bottom of your skillet. Swirl to coat evenly. I used a metal spoon to help spread around because it will cool fast. Arrange pineapple slices over the mixture. Add a cherry in the center of each. I used a large straw to remove the seeds of the fresh cherries and tossed a few extra in there.
3. Mix the dry ingredients: In a medium bowl, mix together almond flour, coconut flour, arrowroot starch, baking powder, and salt.
4. Whisk the wet ingredients: In a large bowl, beat eggs, honey, coconut oil, pineapple juice, vanilla, and apple cider vinegar. I used a fork and it was easy.
5. Combine: Slowly add dry ingredients to wet, stirring until a smooth, thick batter forms. Let it sit for 2–3 minutes to thicken slightly.
6. Pour and spread the batter over the pineapple slices. Smooth the top evenly.
7. Bake for 34–38 minutes, or until the center is firm and a toothpick comes out clean. Even if it’s a little sticky on the toothpick, it will be fine, because the skillet will retain some heat after pulling out of oven.
8. Cool in pan for about 10 minutes. Run a butter knife around the edge. Now flip the pan upside down onto a plate while still warm. I tapped on the pan a few times to help release it fully.
Don’t let it cool too long or it will stick to the pan, and that’s not fun! Ha ha!
Tips
Here is some substitute options and I hope it helps with your clean eating needs.
I have not tried these personally with this healthy dessert recipe, but with some research, these appear to be great for those with food allergies or wanting to be more vegan-based.
- Coconut oil – avocado oil
- Honey – maple syrup
- Eggs – unsweetened applesauce 3/4 cup
- Arrowroot starch – tapioca starch
- Apple cider vinegar – lemon juice
- To make nut free – swap almond flour with oat flour (texture may change)
- To make without coconut flour – trade for increased amount of almond flour (taste will be different)
If you loved this, Healthy Pineapple Upside Down Cake… Try this healthy griddle meal!
Tropical Turkey Tacos
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Healthy Pineapple Upside Down Cake
Equipment
- 1 9 inch cast iron skillet or 9 inch round cake pan
- 1 medium bowl
- 1 large bowl
Ingredients
- Topping:
- 2 -3 tbsp coconut oil melted
- 3 tbsp coconut sugar
- 3-4 fresh pineapple rings
- 1/2 cup fresh cherries or raspberries
- Cake Batter:
- 1 cup almond flour
- ¼ cup coconut flour
- ¼ cup arrowroot starch
- 1 tsp aluminum-free baking powder
- ¼ tsp sea salt
- 3 large eggs room temp
- ⅓ cup honey
- ¼ cup coconut oil melted
- ½ cup unsweetened pineapple juice
- 1½ tsp vanilla extract
- ½ tsp apple cider vinegar helps it rise
Instructions
- Preheat oven to 350°F (175°C). Lightly grease a 9-inch round cake pan or cast iron skillet (oven-safe).
- Make the topping: Pour melted coconut oil and coconut sugar into the bottom of your pan. Swirl to coat evenly. Arrange pineapple slices over the mixture. Add a cherry or berry in the center of each.
- Mix the dry ingredients: In a medium bowl, whisk together almond flour, coconut flour, arrowroot starch, baking powder, and salt.
- Whisk the wet ingredients: In a large bowl, beat eggs, honey, coconut oil, pineapple juice, vanilla, and vinegar.
- Combine: Slowly add dry ingredients to wet, stirring until a smooth, thick batter forms. Let it sit for 2–3 minutes to thicken slightly.
- Pour and spread the batter over the pineapple slices. Smooth the top evenly.
- Bake for 34–38 minutes, or until the center is firm and a toothpick comes out clean.
- Cool in pan for 10 minutes. Run a knife around the edge. Flip upside down onto a plate while still warm.
Video
Notes
- Coconut oil – avocado oil
- Honey – maple syrup
- Eggs – unsweetened applesauce 3/4 cup
- Arrowroot starch – tapioca starch
- Apple cider vinegar – lemon juice
- To make nut free – swap almond flour with oat flour (texture may change)
- To make without coconut flour – trade for increased amount of almond flour (taste will be different)
Nutrition
This looks fantastic. Recipe is very easy to follow.