Pineapple Upside-Down Cake Recipe

This easy healthy Pineapple Upside-Down Cake features juicy pineapple rings in a naturally caramelized coconut sugar topping over a moist, tender cake made with oat flour and Greek yogurt. Refined-sugar-free and lower in guilt, it’s a tropical treat perfect for gatherings or a cozy dessert that feels indulgent yet nourishing.

Why You’ll Love This Recipe:

You’ll fall head over heels for this healthier twist on the classic because it delivers all the nostalgic joy of traditional pineapple upside-down cake—gorgeous golden pineapple rings, gooey caramelized edges, and a buttery-rich flavor—without the heavy refined sugars or white flour.

The cake stays incredibly moist thanks to Greek yogurt and a touch of pineapple juice, while oat flour adds heart-healthy fiber and a subtle nutty note. It’s simple enough for beginners yet impressive enough to wow guests, and you can feel good about enjoying a slice (or two!) since it’s lighter and packed with real fruit goodness.

Every bite bursts with bright pineapple flavor balanced by the warm caramel notes, making it an instant crowd-pleaser for potlucks, birthdays, or just because.

Yield: 10 slices

Pineapple Upside-Down Cake Recipe

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Moist, tropical healthy pineapple upside-down cake with caramelized fruit topping—easy, refined-sugar-free, and absolutely delicious!

Prep Time 15 minutes

Cook Time 40 minutes

Additional Time 15 minutes

Total Time 1 hour 10 minutes

Ingredients

For the topping:

• ¼ cup (60g) melted butter or coconut oil
• ⅓ cup (65g) coconut sugar or brown sugar
• 6-7 pineapple rings (fresh or canned in juice, drained and patted dry)
• 10-12 maraschino cherries (optional, or fresh berries)

For the cake:

• 1¼ cups (150g) oat flour
• 1½ tsp baking powder
• ¼ tsp baking soda
• ¼ tsp salt
• ½ cup (120g) plain Greek yogurt (or dairy-free alternative)
• ⅓ cup (80ml) pineapple juice (reserved from can or fresh)
• ⅓ cup (65g) coconut sugar or maple syrup
• 2 large eggs
• ¼ cup (60ml) melted butter or neutral oil
• 2 tsp vanilla extract

Instructions

1. Hey there, baker! Preheat your oven to 350°F (175°C) and grab a 9-inch round cake pan—grease it generously so nothing sticks.
2. Pour that melted butter right into the pan and swirl it around to coat the bottom evenly—smells amazing already, right?
3. Sprinkle the coconut sugar (or brown sugar) all over the butter in an even layer. This magic combo will turn into the most delicious caramel topping!
4. Arrange your pineapple rings in a pretty pattern over the sugar—fit as many as you can, then pop cherries (or berries) in the centers and gaps for extra pops of color and flavor.
5. In a big bowl, whisk together the oat flour, baking powder, baking soda, and salt—set it aside so it’s ready to party.
6. In another bowl, mix the Greek yogurt, pineapple juice, coconut sugar, eggs, melted butter, and vanilla until everything’s smooth and happy—don’t worry if it looks a little lumpy at first.
7. Gently fold the dry ingredients into the wet mixture with a spatula—just until combined. Overmixing is the enemy of tender cake, so keep it light and loving!
8. Spoon the batter carefully over your beautiful pineapple arrangement, spreading it gently to the edges so everything’s covered evenly.
9. Pop it in the oven and bake for 35-40 minutes—your kitchen will smell like tropical heaven! The top should be golden, and a toothpick in the center comes out clean.
10. Let it cool in the pan for 10-15 minutes (patience!), then run a knife around the edge, place a serving plate upside-down on top, and confidently flip it over—ta-da! Admire that gorgeous topping and dig in while it’s warm!

Notes

• If using fresh pineapple, core and slice into ½-inch rings for best results.
• The cake is naturally gluten-free with certified oat flour, but always check labels if needed.
• For extra moisture, brush the top lightly with reserved pineapple juice after flipping.

Nutrition Information

Yield

10

Serving Size

1
Amount Per Serving Calories 322Total Fat 15gSaturated Fat 9gUnsaturated Fat 6gCholesterol 52mgSodium 249mgCarbohydrates 39gFiber 2gSugar 18gProtein 7g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

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Recipe Tips and Tricks:

• Use a 9-inch round cake pan (preferably nonstick or well-greased) for easy flipping—cast iron skillets work beautifully too for extra caramelization.
• Pat pineapple slices very dry with paper towels to prevent a soggy topping.
• Don’t overmix the batter once wet and dry ingredients combine—gentle folding keeps the cake tender.
• Let the cake rest in the pan for 10-15 minutes after baking before flipping to allow the topping to set slightly.
• Run a knife around the edges before inverting onto a plate to release cleanly.
• For best caramel, use room-temperature ingredients so everything blends smoothly.
• Test doneness with a toothpick in the center—it should come out clean or with a few moist crumbs.

Ingredients Notes:

Fresh or canned pineapple rings in juice (not syrup) bring bright, natural sweetness and moisture—fresh gives the best flavor and texture, but canned works perfectly for convenience.

Oat flour makes this gluten-free and adds fiber for a heart-healthier base compared to all-purpose flour. Greek yogurt provides moisture and a slight tang while cutting down on butter or oil for a lighter crumb. Coconut sugar or brown sugar creates that classic gooey topping with a richer, less-processed caramel flavor.

Eggs give structure and lift, vanilla enhances the tropical notes, and a touch of baking powder plus soda ensures a fluffy rise. Every ingredient works together to keep this cake moist and flavorful without relying on excessive sugar or fat.

Variations and Substitutions:

Make it fully gluten-free by ensuring your oat flour is certified gluten-free. Swap Greek yogurt for dairy-free coconut or almond yogurt for a vegan version (use flax eggs or a commercial egg replacer).

For lower sugar, replace coconut sugar with a 1:1 monk fruit brown sugar blend. Add a tropical twist with ½ cup shredded unsweetened coconut folded into the batter for piña colada vibes.

Use whole wheat pastry flour instead of oat flour for a nuttier taste. Replace pineapple with peaches, pears, or mango slices for a fun seasonal spin. For extra spice, stir in ½ tsp cinnamon or ginger into the topping. If you prefer mini versions, divide into muffin tins for individual upside-down cakes—reduce bake time to 18-22 minutes.

Storage Options:

Store covered at room temperature for up to 2 days or refrigerate for up to 5 days (bring to room temp before serving for best texture). Freeze individual slices wrapped tightly in plastic wrap and foil for up to 2 months—thaw overnight in the fridge and warm gently in the microwave for 15-20 seconds to revive the moistness.

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