Ingredients
Pineapple Topping:
- 3 tablespoons butter (softened)
- 1/2 cup blonde coconut sugar or brown sugar (packed firmly)
- 1 15- ounce can pineapple slices
- 2/3 cup pecans (halves or chopped (optional))
Cake Batter:
- 1/4 cup butter
- 3/4 cup maple syrup (see sugar option in notes)
- 2 eggs
- 1 1/2 cups whole-wheat pastry flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 5 tablespoons milk or buttermilk
- 1 teaspoon vanilla extract
Optional Garnish
- fresh raspberries
Instructions
Pineapple Topping:
- Melt butter in a 10-inch cast iron skillet or cake pan. Sprinkle sugar over the butter. Arrange pineapple rings on top. Sprinkle on pecans (optional).
Cake:
- Preheat oven to 350 degrees F.
- Cream together maple syrup and butter with an electric mixer. Add eggs, one at a time, beating briefly after each addition.
- Mix together whole-wheat pastry flour, baking powder, and salt. Slowly add flour mixture to creamed butter in 2-3 additions, alternating with milk. Don’t over beat the batter. Stir in the vanilla.
- Spoon batter evenly over the pineapple topping and bake at 350 degrees F for 45-50 minutes or until a toothpick inserted in the center of the cake comes clean.
- Cool cake for 5 minutes. Run a knife along the outside of the cake to help release it from the skillet/pan. Invert the cake onto a plate. If desired, garnish with fresh berries and enjoy!
Notes
We recommend using organic ingredients when possible.
I make my own baking powder since so many making baking powders have phosphates in them. It’s very easy to make: two parts cream of tartar and one part baking soda.
I like to use maple syrup for this recipe for its richer taste and to reduce the amount of processed sugars. If you prefer to use granulated sugar, replace maple syrup with 1 cup of fair-trade, organic sugar and increase the amount of milk to 8 tablespoons (1/2 cup).
If you prefer to use maraschino cherries in your Pineapple Upside Down cake, check out Tillen Farms Cherries—they use no artificial dyes or flavors. They’re available on Amazon and at many food co-ops and Whole Foods.
This recipe was adapted from one found in the January 1988 issue of Southern Living.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Desserts & Treats
