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Pineapple upside down cake

RRP: For Del Monte

I used to watch my auntie make upside down cakes all the time! This is my Pineapple version using @DelMonteFresh produce and boy did it come out well! I am so excited to share this recipe with you!

This is a continuation of the massive celebration of @DelMonteFresh turning a whole whopping 125 years old! Not many companies have the same bragging rights and I feel super honored to have been asked to join the celebrations.

Can’t wait for you guys to try out this amazing recipe. Go on, you know you want to.

Upside down Pineapple Cake


For the Pineapple Topping

about 1/4 medium Del Monte Gold® Extra Sweet Pineapple cored and cut into 1/4 inch thick slices

1 tbsp. coconut oil melted

3 tbsp. light brown sugar

For the Cake

1 2/3 cups almond flour

1/2 cup coconut sugar

1/2 tsp. baking powder

1/4 tsp. baking soda

1/4 tsp. salt

1/2 cup pineapple juice

1 cup coconut milk canned or plant milk

1/4 cup coconut oil melted

1 vanilla pod scored and scraped


Prepare the Pineapple Topping

1 Preheat oven to 160 degrees. Place coconut oil in 9 inch round cake pan. Roll to coat bottom surface and sides. Sprinkle bottom with brown sugar and arrange pineapple slices in a relatively even layer.

Prepare the Cake

1 Stir flour, sugar, brown baking powder, baking soda and salt together in large mixing bowl. In a separate small bowl, stir together pineapple juice, coconut milk, coconut oil and vanilla. Pour into dry mixture and stir until thoroughly blended, without over mixing. Batter will be thick.

2 Pour batter into prepared cake pan, smoothing out the top. Bake until a toothpick inserted into center comes out clean, 30-35 minutes.

3 Remove from oven and invert onto plate. Serve.

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