Recipes » Desserts » Pineapple Upside-Down Cake
T. Colin Campbell Center for Nutrition Studies


  • 3 cups pineapple juice
  • Pineapple slices or pieces
  • Frozen raspberries
  • 1 ¼ cups rolled oats
  • 1 cup almond flour
  • 1 ½ tsp baking powder
  • ¾ tsp baking soda
  • ½ cup pitted dates
  • 1 Tbsp lemon juice
  • 1 tsp vanilla
  • 1 cup water


  • 1. Preheat oven to 350 degrees F.
  • 2. Add the pineapple juice to a saucepan and cook it down over medium heat until thick; it should measure roughly 1 cup.
  • 3. Arrange the pineapple slices and raspberries in the bottom of a 9-inch silicone pan or a parchment-lined cake pan.
  • 4. Pour the cooked-down pineapple juice over the pineapple slices and raspberries.
  • 5. Grind the oats into a flour.
  • 6. Stir both flours, baking powder and baking soda in a mixing bowl.
  • 7. Blend the dates, lemon juice, vanilla and water in a blender until dates are pulverized.
  • 8. Stir the blended date mixture into the flour mixture to complete the batter, then pour the batter over the pineapple and raspberries. Smooth the top with a spoon.
  • 9. Bake for 35–40 minutes.
  • 10. Keep in an airtight container in the fridge for up to 3 days.

Cooking Tips

  • 1. If the pineapple juice does not thicken as it’s reduced, mix 1 tablespoon of cornstarch or arrowroot powder into ¼ cup of water and slowly pour it into the hot, cooked-down pineapple juice, stirring to thicken.

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