Pineapple Upside-Down Cake

Prep: 15 minutes Cook: 40 minutes



  • 1/4 cup agave nectar
  • 1 tbsp lemon juice
  • 1 pineapple, cut into chunks or rings, or 1 can unsweetened pineapple
  • 1 1/2 cups whole wheat pastry flour
  • 2 1/4 tsp baking powder
  • 1/2 tsp cinnamon
  • 1/4 tsp ginger
  • 1/4 tsp nutmeg
  • 1/4 tsp ground cloves
  • 1/4 tsp salt
  • 1 cup non-dairy milk
  • 1/2 cup agave nectar and/or brown rice syrup and/or maple syrup
  • 1 1/2 tsp vanilla


Preheat oven to 350 degrees. Use a 9-inch silicone cake pan or non-stick pan. Drizzle the sweetener and lemon over the bottom of the pan. Arrange the fruit to cover the bottom of the pan. If using canned, drain before adding to the pan.

Mix the dry ingredients well. In a separate bowl, whisk together the wet ingredients. Add wet to dry, stir well, then pour over the fruit. Bake until the center tests done, about 40 minutes. Allow to cool for 10 minutes and then invert onto a cooling rack or pretty plate.