Pineapple Upside Down Cake

Need a new cake idea with all natural, wholesome ingredients?  We never feel guilty eating this way.

This was my first all natural (not from a box) upside down pineapple cake and it was big success!

Very simple:  fresh flour, natural sugar, real butter and coconut oil, etc.  We loved it and intend to serve it again and again!

Pineapple Upside Down Cake

Yield: 8 to 10 servings


  • 4 TBL unsalted organic butter
  • 1/2 cup turbinado or other unrefined sugar
  • 20 oz can sliced pineapple, drained and juice reserved
  • 1 1/3 cup fresh flour (could sub in gluten free flour)
  • 2 tsp aluminum free baking powder
  • 1/4 tsp sea salt
  • 1/2 cup whole organic milk (could sub other kinds of milk)
  • 2 tsp vanilla extract
  • 1/2 cup reserved pineapple juice
  • 1/2 cup unrefined coconut oil, liquified but not too hot
  • 1/2 cup turbinado or other unrefined sugar
  • 1 egg, whipped


  1. Preheat oven to 350 degrees
  2. In a 10-inch stainless steel skillet melt butter over low to medium heat.
  3. Add in sugar and cook, stirring until the sugar melts. Remove from heat and arrange the pineapple slices in the skillet.
  4. In a separate bowl, begin cake mixture by whisking flour, baking powder and sea salt. Add in and mix well: milk, vanilla extract and reserved pineapple juice. Finally, mix in sugar, coconut oil and whisked egg. (coconut oil should be liquified – let it cool a bit before adding)
  5. Pour the well mixed batter over the pineapple slices in the skillet and spread evenly. Bake until the top is golden brown and a toothpick comes out clean when inserted.
  6. 25-30 minutes.
  7. Let cool for 15 minutes. Cover with a large plate and invert the cake and wa la! you have a delicious dessert.

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