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Pineapple Upside-Down Cake With Lime-Coconut Cream

 By Vanessa
Upside-down pineapple cake with lime-coconut whipped cream


This melt-in-the -mouth cake is the kind of simple recipe you want to have at hand for when you need to whip something up in a hurry that looks gorgeous and tastes delicious! 

Upside-down pineapple cake gluten free

The upside-down pineapple cake is at it’s best when totally fresh and I like to serve it with a dairy free coconut whipped cream flavored with lime zest.   

 Bon appétit! 


Prep time: 15 min
Cook time: 30 min

Pineapple layer: 
✢ 1 can pineapple slices, drained, juice reserved
✢ Brown sugar (or coconut sugar) for sprinkling
 1 tbsp coconut oil (or vegan butter)

✢ 1 Flow Bake Cinnamon Muffin mix
✢ 3 eggs (or 130g/1,2dl soy yogurt for a vegan cake)
✢ 100 ml oil
Coconut-lime whipped cream: 
✢ 1 can of full fat coconut cream (refrigerated 24h)
✢ Zest of 1 lime
✢ 1 tbsp powdered sugar
✢ 1 tsp vanilla extract 

  1. Preheat oven to 180 degrees (fan off).
  2. Prepare the topping. Melt the coconut oil and pour it into a baking dish (I use a square one approximately 21x21cm). Sprinkle brown sugar evenly over the oil. Halve pineapple rings and arrange them on top of the brown sugar.
  3. Prepare the cake batter: whisk eggs, oil and 100 ml of pineapple juice together. Pour the Muffin mix into wet ingredients and stir until well combined. Spread the batter evenly over the pineapple slices. 
  4. Bake for about 30-35 minutes, until a toothpick inserted into the center of the cake layer comes out clean.
  5. Remove from oven and let cool for about 10 minutes. 
  6. Time to flip! Have a large cake plate or tray ready. Loosen the sides of the cake with a knife. Place the platter upside down over the top of the baking dish and quickly flip the skillet over, inverting the cake onto the platter.

For the coconut-lime whipped cream: Scoop the solid part of the coconut cream into a mixing bowl. Whip with a hand mixer or stand mixer until light peaks form. Mix in powdered sugar, vanilla and lime zest. Refrigerate until use. 


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