Fresh and Healthy Pineapple Upside Down Cake

In this cold gloomy weather I have been really craving warmth and sunshine and wishing I was somewhere tropical, so I thought a pineapple upside down cake would bring a little of that warmth and tropical feeling to our home. I’ve also made a commitment to focus on my health for 2015, which means watching what I eat, as well as getting more exercise. So I made this cake with health in mind, but it’s still extremely tasty and you don’t feel like you’re eating “diet food”, most of the sweetness comes from the natural sugar in the pineapple and I used 0% greek yogurt in place of some of the oil which gives it moistness.




Fresh and Healthy Pineapple Upside Down Cake

Serves 12

Pineapple Topping:

  • 1 Fresh Pineapple
  • 2 Tbsp Brown Sugar
  • 2 Tbsp Salted Butter


  • 1 Cup All Purpose Flour
  • 1 tsp Baking Powder
  • 1/2 tsp Salt
  • 1/2 Cup 0% Vanilla Greek Yogurt
  • 1/3 Cup Brown Sugar
  • 1 Whole Egg
  • 1 Egg White
  • 1 tsp Vanilla Extract
  • 1/8 Cup of Vegetable Oil

Pre-heat your oven to 350 Degrees F and spray a 9 inch round cake pan with cooking spray, put aside. To prepare the pineapple you will need to remove the outer skin, I cut the top and bottom off first, so that it has a nice flat bottom to stabilize it when upright, then slowly cut the sides off with a sharp knife. Make sure you don’t leave any hard bits remaining on the flesh. Then I cut it into rounds and cut out the cores (very important, as the cores are very tough and nearly impossible to chew), you could cut the pineapple into chunks or strips or however you like it. Melt the 2 Tbsp of Butter (I used salted because I think it gives a nice balance with the sweet pineapple) and pour it into the bottom of your cake pan, then sprinkle your 2 Tbsp of Brown Sugar all over the top. Next you will arrange your pineapple over top of the butter/sugar mixture however you would like it. To prepare the cake batter, start by mixing all dry ingredients in one bowl and in a seperate bowl beat all the wet ingredients together. Fold dry ingredients slowly into the wet ingredients until just combined, the batter is quite thick and at this point you will need to carefully spread it over top of the pineapple until it’s evenly distributed in the pan, careful not to disturb your pineapple pattern. Pop it in the pre-heated oven for 30 minutes or until a cake tester comes out clean. Let the cake rest for 10 minutes before turning it over onto a platter (run a knife around the edges first if it seems to be sticking). We cut ours into 12 slices, but if you could easily cut it into 8 or 10 slices and it would still be a healthier treat!