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