Can I substitute coconut sugar with brown sugar?

Yes, brown sugar can replace coconut sugar for a more classic flavor profile and similar sweetness.

Is this suitable for a vegetarian diet?

Absolutely. All ingredients used are vegetarian-friendly, making this treat perfect for plant-based diets.

How do I prevent the cake from sticking?

Grease the cake pan thoroughly before placing pineapple rings to ensure smooth release after baking.

Can I use fresh pineapple instead of canned?

You can use thinly sliced fresh pineapple rings. Make sure to drain excess juice to avoid sogginess.

What size cake pan works best?

An 8-inch round cake pan is recommended for even baking and optimal presentation.

How can I add extra flavor?

Add maraschino cherries to pineapple centers or increase vanilla extract for a richer taste experience.

Light Pineapple Upside-Down Cake

Featured in: Sweet & Toasted Treats

This light pineapple upside-down cake features whole wheat flour and unsweetened applesauce for a balanced treat. Canned pineapple rings offer tropical sweetness, while coconut sugar adds subtle caramel notes. The batter comes together quickly and is poured over fruit, then baked until golden. A brief cooling period makes for an easy flip to highlight pineapple on top. Customize by adding maraschino cherries or swapping coconut sugar for brown sugar. Vegetarian and made for sharing, it's an ideal guilt-free dessert for any occasion.

Save Tell Friends Share Print Skip to recipe

By Jackson Reed

Updated on Fri, 31 Oct 2025 09:32:00 GMT

Light Pineapple Upside-Down Cake topped with juicy pineapple rings and coconut sugar glaze. | smokyfeast.com

A tropical-inspired cake made lighter with whole wheat flour and applesauce, perfect for a guilt-free treat.

I first made this Light Pineapple Upside-Down Cake for a summer brunch with friends, and everyone loved its fruity flavor and healthy twist.

Ingredients

Fruit: 6 canned pineapple rings drained
Dry: 1 cup whole wheat flour ⅓ cup coconut sugar 1 tsp baking powder
Wet: ½ cup unsweetened applesauce ½ cup water (or plant-based milk) 1 tsp vanilla extract

Instructions

Preheat Oven:: Preheat oven to 350°F (180°C).
Arrange Pineapple:: Arrange pineapple rings on the bottom of a greased cake pan.
Mix Dry Ingredients:: In a bowl mix flour coconut sugar and baking powder.
Add Wet Ingredients:: Add applesauce water and vanilla stir until smooth.
Assemble:: Pour batter over pineapple.
Bake:: Bake for 30 minutes or until a toothpick comes out clean.
Invert & Serve:: Let cool 10 minutes then invert onto a plate.

My kids especially enjoy helping arrange the pineapple rings and always request this cake at family celebrations.

Required Tools

Mixing bowl Cake pan (8 inch) Spatula

Allergen Information

Contains wheat (gluten) Confirm no cross contamination in canned ingredients

Nutritional Information

Calories: 190 Total Fat: 2 g Carbohydrates: 38 g Protein: 3 g per serving

A slice of Light Pineapple Upside-Down Cake, showcasing a golden-brown crust and vibrant pineapple. | smokyfeast.com

This cake is delightful served warm or cold and stays moist for days.

Kitchen Questions

→ Can I substitute coconut sugar with brown sugar?: Yes, brown sugar can replace coconut sugar for a more classic flavor profile and similar sweetness.
→ Is this suitable for a vegetarian diet?: Absolutely. All ingredients used are vegetarian-friendly, making this treat perfect for plant-based diets.
→ How do I prevent the cake from sticking?: Grease the cake pan thoroughly before placing pineapple rings to ensure smooth release after baking.
→ Can I use fresh pineapple instead of canned?: You can use thinly sliced fresh pineapple rings. Make sure to drain excess juice to avoid sogginess.
→ What size cake pan works best?: An 8-inch round cake pan is recommended for even baking and optimal presentation.
→ How can I add extra flavor?: Add maraschino cherries to pineapple centers or increase vanilla extract for a richer taste experience.

Light Pineapple Upside-Down Cake

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

Prep duration

10 min

Heat time

30 min

Complete duration

40 min

Created by Jackson Reed

Style Sweet & Toasted Treats

Skill Level Easy

Heritage American

Output 6 Portions

Nutrition Labels Plant-Based, No Dairy

What You'll Need

Fruit

01 6 canned pineapple rings, drained

Dry

01 1 cup whole wheat flour

02 1/3 cup coconut sugar

03 1 teaspoon baking powder

Wet

01 1/2 cup unsweetened applesauce

02 1/2 cup water or plant-based milk

03 1 teaspoon vanilla extract

Method

Phase 01

Preheat Oven: Set oven to 350°F (180°C) and allow to fully preheat.

Phase 02

Prepare Cake Pan: Grease an 8-inch cake pan thoroughly. Arrange the drained pineapple rings evenly across the base.

Phase 03

Mix Dry Ingredients: Combine whole wheat flour, coconut sugar, and baking powder in a mixing bowl.

Phase 04

Combine Wet Ingredients: Add unsweetened applesauce, water or plant-based milk, and vanilla extract to the dry mixture. Stir until the batter achieves a consistent smooth texture.

Phase 05

Assemble: Pour batter gently over the arranged pineapple rings, spreading evenly.

Phase 06

Bake: Transfer pan to oven and bake for 30 minutes, or until a toothpick inserted into the center emerges clean.

Phase 07

Cool and Invert: Allow baked cake to cool for 10 minutes in the pan. Carefully invert onto a serving plate and lift off pan.

Kitchen Tools

Mixing bowl
8-inch cake pan
Spatula

Allergy Details

Always review ingredients for potential allergens and seek professional medical guidance if unsure.

Contains wheat (gluten).
Confirm absence of cross-contamination in canned ingredients.

Nutrition Details (per portion)

Values shown are estimates only - please consult healthcare providers for specific advice.

Energy: 190
Fats: 2 g
Carbohydrates: 38 g
Proteins: 3 g