Light Pineapple Upside-Down Cake (Printable)

Lighter pineapple upside-down cake with whole wheat flour and applesauce, perfect for guilt-free tropical dessert.

# What You'll Need:

→ Fruit

01 - 6 canned pineapple rings, drained

→ Dry

02 - 1 cup whole wheat flour
03 - 1/3 cup coconut sugar
04 - 1 teaspoon baking powder

→ Wet

05 - 1/2 cup unsweetened applesauce
06 - 1/2 cup water or plant-based milk
07 - 1 teaspoon vanilla extract

# Method:

01 - Set oven to 350°F (180°C) and allow to fully preheat.
02 - Grease an 8-inch cake pan thoroughly. Arrange the drained pineapple rings evenly across the base.
03 - Combine whole wheat flour, coconut sugar, and baking powder in a mixing bowl.
04 - Add unsweetened applesauce, water or plant-based milk, and vanilla extract to the dry mixture. Stir until the batter achieves a consistent smooth texture.
05 - Pour batter gently over the arranged pineapple rings, spreading evenly.
06 - Transfer pan to oven and bake for 30 minutes, or until a toothpick inserted into the center emerges clean.
07 - Allow baked cake to cool for 10 minutes in the pan. Carefully invert onto a serving plate and lift off pan.

# Expert Advice:

01 -
  • Lighter take on a classic dessert
  • Easy to prepare with simple ingredients
02 -
  • Add maraschino cherries to pineapple centers for a classic touch
  • Replace coconut sugar with brown sugar if preferred
03 -
  • Use parchment paper on the pan base for easier removal
  • For extra flavor use plant-based milk instead of water
Return