Healthy Pineapple Upside Down Cake

5 from 4 votes

Healthy Pineapple Upside Down Cake

This pineapple upside down cake is made with healthier ingredients and is refined-sugar free. The unique thing about this cake also is that it has that coconut flavour which reminds it of pina colada. Beautiful and delicious combination of flavours here!

Prep Time15

Cook Time45

Servings: slices

Author: Bea & Marco

Ingredients

Caramel Pineapple Layer

¼ cup (59.97 g) melted butter
⅓ cup (77.49 g) brown sugar
5 pineapple rings
12 cherry

Dry Ingredients

1 cup (126.8 g) spelt flour
¾ cup (67.36 g) unsweetened desiccated coconut
2 teaspoon baking powder
½ teaspoon (0.5 teaspoon) salt

Wet Ingredients

½ cup (119.93 g) unsalted butter , room temperature
¾ cup (187.5 g) erythritol
2 large eggs , room temperature
½ cup (129.44 g) plain yogurt , room temperature
1 teaspoon vanilla extract

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Instructions

Pineapple Caramel Layer

Butter 1 x 9 inch round cake pan. Pour in melted butter and swirl the pan so that it covers the bottom. Sprinkle brown sugar evenly.
Arrange pineapple rings and place cherry in between. Set aside.

Dry Ingredients

Mix all ingredients in a bowl with a spoon. Set aside.

Wet Ingredients

Into another bowl, add in butter and erythritol. Using a handheld whisk, mix until pale and fluffy.
Now add in the eggs, one at a time, and whisk for a minute after each addition.
Add dry ingredients half at a time and mix well. Mix in yogurt and vanilla extract. Don't over-mix at this stage to prevent a hard, dense cake. Pour batter into the pan. Spread evenly using an offset spatula.

Bake

Bake in a preheated oven at 350ºF (175ºC), no fan, on lower ⅔ rack for 40-45 minutes or until a skewer inserted in the center comes out clean. Leave to cool for 10-15 minutes before flipping the cake. Let it cool completely before slicing.

Notes

Use a portable oven thermometer to make sure your oven's temperature is accurate. I use this all the time.
Use scoop and level method when measuring flour.
Pat the pineapple dry before using.

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