Pineapple Upside-Down Cake
Serves: 8-10
Prep Time: 15 min
Cook Time: 40 min
Ingredients
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
Directions
1
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.
2
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.
Print Recipe
Print With Images
Print Without Images
Curious about whether a change in diet could improve your health? Learn why the nutrition behind our recipes is so important with our Starch Solution Certification Course.
Join the Conversation!
Whether you’ve tried the recipe, have a question or want to share your own healthy twist - your voice matters.