Pineapple Upside-Down Cake | Dessert
Updated: Apr 29
Pineapple is amongst the most used fruits when it comes to upside-down cakes because it’s juicy, but not overly juicy and it bakes to perfection each time.
1 can pineapple slices, drained 1 cup quick oats 1 cup whole wheat flour 1/2 cup sugar 1 teaspoon baking powder 1 tablespoons flax seeds ground 2 tablespoons water 1 teaspoon cinnamon 1 teaspoon ground ginger 1 pinch of salt 1 teaspoon vanilla extract 1/3 cup unsweetened applesauce 3 tablespoons water 1 teaspoon lemon juice
1. In a bowl, mix together the flax seeds with water and let them soak for 5 minutes. Add the applesauce, water, vanilla and lemon juice. 2. Stir in the quick oats, flour, sugar, baking powder, cinnamon and ginger, as well as a pinch of salt. Grease a 9-inch round cake pan and arrange the pineapple slices on the bottom. 3. Spoon the batter over the pineapple and bake in a preheated oven at 350F for 30-40 minutes. When done, remove from oven and let it cool for 10 minutes. Turn the cake on a serving plate and serve when chilled.