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MLK Day Healthy Pineapple Upside Down Cake Recipe

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★★★★★

4.7 from 61 reviews

This MLK Day Pineapple Upside Down Cake is a healthier twist on the classic dessert, featuring fresh pineapple rings caramelized in coconut sugar and baked atop a moist, tender cake made with white whole-wheat flour, Greek yogurt, and pure maple syrup. Lightly spiced with cinnamon and enhanced with cherries, this cake offers a tropical, guilt-free indulgence perfect for celebrations or everyday treats.

Ingredients

Scale

Fruit Layer

  • 2 Tbsp coconut oil
  • ¼ cup coconut sugar
  • 7 fresh pineapple rings (about 1 medium pineapple, peeled, cored, and sliced ½-inch thick)
  • 7 frozen dark sweet cherries, thawed and patted dry

Cake Batter

  • 1½ cups white whole-wheat flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp ground cinnamon
  • ¼ tsp fine sea salt
  • ½ cup plain 2% Greek yogurt
  • ⅓ cup pure maple syrup
  • ¼ cup pineapple juice (from fresh pineapple or canned 100% juice, drained)
  • 2 large eggs
  • 2 Tbsp melted coconut oil
  • 1½ tsp vanilla extract

Instructions

  1. Preheat & Prep: Preheat your oven to 350 °F (175 °C). Lightly grease a 10-inch cast-iron skillet to prepare for the caramel and fruit layer.
  2. Caramelize Fruit: Melt 2 tablespoons of coconut oil in the skillet over medium heat. Evenly sprinkle ¼ cup coconut sugar over the oil. Arrange the pineapple rings in a single layer and place one cherry in the center of each ring. Let this cook for about 3 minutes to start forming the caramel and prevent the fruit from sinking during baking.
  3. Mix Dry Ingredients: In a large bowl, whisk together 1½ cups white whole-wheat flour, 1 teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon ground cinnamon, and ¼ teaspoon sea salt. The cinnamon adds warm depth without overpowering the pineapple’s flavor.
  4. Whisk Wet Ingredients: In a separate container, combine ½ cup plain 2% Greek yogurt, ⅓ cup pure maple syrup, ¼ cup pineapple juice, 2 large eggs, 2 tablespoons melted coconut oil, and 1½ teaspoons vanilla extract. The acidity from the yogurt and pineapple juice helps activate the baking soda for a good rise.
  5. Combine Batter: Pour the wet ingredients into the dry mixture. Fold gently with a spatula just until no flour streaks remain—over-mixing will develop gluten and make the cake tough. The batter should have a texture similar to pancake batter.
  6. Top & Bake: Spoon the batter evenly over the caramelized fruit in the skillet, spreading carefully to the edges. Tap the skillet once on a towel-covered counter to release any air bubbles. Bake in the preheated oven for 28 to 32 minutes, until the cake springs back lightly when pressed and a toothpick inserted in the center comes out with a moist crumb.
  7. Invert & Serve: Let the cake cool for 8 minutes (no longer to avoid caramel hardening). Run a thin knife around the edges, then place a heat-proof plate on top of the skillet and flip confidently in one motion. Remove the skillet slowly, and if any fruit sticks, gently nudge it back onto the cake. Serve warm or at room temperature, optionally with a dollop of vanilla skyr or yogurt.

Notes

  • Use a 9-inch round cake pan on a preheated sheet tray if you don’t have a cast-iron skillet to help caramelize the sugar.
  • Pat pineapple slices dry before caramelizing to prevent a soggy fruit layer.
  • For high-altitude baking (above 5,000 ft), reduce baking powder to ¾ teaspoon and add 1 extra tablespoon of pineapple juice.
  • Dairy-free option: substitute Greek yogurt with coconut yogurt and replace each egg with a flax egg (1 tablespoon flaxseed meal + 3 tablespoons water).
  • For cleaner slices, dip your knife in hot water and wipe between cuts.
  • Add ¼ teaspoon ground cardamom to the dry ingredients for a subtle floral enhancement.
  • Variations include adding ½ cup finely grated carrot to the batter for color and nutrition, using date sugar instead of coconut sugar (reduce oven temp by 25 °F), or using a 1:1 gluten-free baking blend with xanthan gum in place of whole-wheat flour.
  • To make mini cakes, divide batter into 12 lined muffin cups and bake for 18 minutes.
  • Store leftovers covered in the fridge up to 4 days; warm slightly before serving. Freeze wrapped slices up to 2 months and refresh in a 300 °F oven for 8 minutes.

Keywords: Pineapple Upside Down Cake, Healthy Cake, Tropical Dessert, MLK Day Dessert, Whole Wheat Cake, Greek Yogurt Cake, Coconut Oil Cake

Find it online: https://deliciousdishspot.com/mlk-day-healthy-pineapple-upside-down-cake-recipe/