This naturally sweetened pineapple upside-down cake has all the gooey, caramelized goodness of the classic, made with honey, maple syrup, real butter and whole grain flour instead of white sugar and boxed mix. It is a showstopper for birthdays, potlucks and Sunday dinners.
What Makes This Pineapple Upside-Down Cake Healthier?
- Naturally sweetened with raw honey and pure maple syrup instead of refined sugar.
- Real ingredients like organic butter, eggs and vanilla.
- Whole grain flour for more fiber and nutrients.
- Dairy-free milk like almond or coconut milk.
Pineapple Upside-Down Cake Recipe
For the Topping
- 1 can pineapple slices (or a fresh pineapple, sliced)
- 1 cup organic butter
- 1 cup raw honey
- 1/2 cup maple syrup
- 1 tsp pure vanilla
For the Cake Batter
- 1 cup butter, softened
- 1/2 cup raw honey
- 1/2 cup maple syrup or agave
- 4 eggs
- 1 cup almond or coconut milk
- 1 1/2 tsp vanilla extract
- 2 cups whole grain flour
- 2 tsp baking powder
- 1/2 tsp salt
- 10 drops stevia
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour your pan and arrange the pineapple slices in the bottom.
- Make the sauce: In a pot over medium heat, bring the butter, honey, maple syrup and vanilla to a boil. Pour it over the pineapples in the pan.
- Make the batter: In a large bowl, cream together the butter, honey and maple syrup until creamy. Beat in the eggs one at a time, then stir in the vanilla.
- In a separate bowl, sift together the flour, baking powder and salt.
- Add the flour mixture to the butter mixture, alternating with the milk, mixing just until combined each time. Stir in the stevia.
- Pour the batter over the pineapples and sauce.
- Bake for about 30 minutes, or until the top springs back when lightly tapped.
- Carefully flip the cake upside down onto a large flat cookie sheet or platter while it is still warm, and let the sauce melt down into the cake as it cools.
Baking With Honey and Maple Syrup
Swapping refined sugar for honey and maple syrup gives this cake a deeper, richer flavor, and the topping turns into a gooey, caramel-like glaze as it bakes. A few things to know when you bake with liquid sweeteners:
- Honey browns faster than sugar, so keep an eye on your cake the last 10 minutes. If the top is browning too quickly, lay a piece of foil loosely over it.
- Choose pure maple syrup, not pancake syrup, which is mostly corn syrup and flavoring.
- Raw honey should never be given to babies under one year old because of the risk of infant botulism.
Pineapple also brings its own natural sweetness, plus vitamin C and bromelain, an enzyme that pineapple is famous for. Together they make a pineapple upside-down cake that tastes like a special treat, without the sugar crash.
Tips for the Perfect Pineapple Upside-Down Cake
- Use a deep pan. A 9×13 or a 10-inch cast iron skillet works great. Place a baking sheet on the rack below to catch any drips.
- Flip it warm. Wait about 5 minutes after baking, then flip. If you wait too long, the topping can stick to the pan.
- Add cherries. Pop a natural cherry (without red dye) into the center of each pineapple ring for the classic look.
- Fresh or canned? Both work. If you use canned, choose pineapple packed in its own juice, not syrup, and pat it dry.
- Room temperature ingredients mix together more smoothly, so set out your butter and eggs ahead of time.
Storing Leftovers
Cover and keep leftovers at room temperature for 1 day, or in the fridge for up to 4 days. Warm a slice for a few seconds before serving to bring back that soft, gooey topping.
For another naturally sweetened treat, try my healthy apple crisp.
