Healthy Recipes Free of Gluten, Dairy, and Soy for Serious Eaters

Pineapple Upside-down Pound Cake

Pineapple Upside-down Pound Cake


I have found a solution for pineapple that is on the verge of turning to pure alcohol! Come on I’m not the only one who’s bought a pineapple and by the time I’ve eaten half and frozen half for smoothies I’ve still got leftovers…Here is a new solution! 

This delicious dessert is amazing and the cake is so dense, buttery, and luscious. Simple and easy! You can use canned as well if you’re in a pinch! I really suggest you use fresh pineapple. Dig out your frozen leftovers and let them thaw while you prep the pound-cake. You won’t regret the fresh tangy taste. Enjoy this cake warm with Coconut Whipped Cream or dairy-free ice cream!

I used a bunt cake pan which made it festive however you can use a 9×13 sheet cake pan as well. Why not try individual cupcakes. The cooking time will depend on your pan size.

Pineapple Upside-down Pound Cake

September 21, 2021
: 8
: 20 min
: 1 hr 10 min
: Easy


  • Pineapple
  • 2 cups diced fresh pineapple
  • 2-3Tbsp of monk or birch tree sugar
  • 1 tsp vanilla
  • squeeze of lemon
  • 1/4 cup cooled melted butter
  • Cake
  • 2 cups gluten-free flour
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 1/2 cup coconut cream milk (not milk)
  • 1 tsp vinegar
  • 3/4 cup soft butter
  • 3/4 cup monk fruit or birch tree sugar
  • 2 eggs
  • 1 tsp of vanilla or the seeds from one vanilla bean
  • Step 1 Turn on the over to 350 degrees. Butter or oil a bunt or a 9X13 sheet cake pan.
  • Step 2 Place the sliced pineapple, sugar, vanilla, melted butter, and lemon in a small bowl and mix well. Set aside.
  • Step 3 In another small bowl place the coconut milk and stir in the vinegar. Set aside.
  • Step 4 In a medium bowl whisk together the flour, baking powder, baking soda, and salt.
  • Step 5 In your standing or with a hand mixer beat the butter, with the sugar on medium for 4-5 minutes until fluffy. Don’t cheat…this is critical!
  • Step 6 Add the vanilla or the seeds of a vanilla bean.
  • Step 7 Add the egg whites and egg(s) one at a time beating one minute with each addition.
  • Step 8 Continue to beat the mixture on medium for 3 more minutes scraping the bowl frequently.
  • Step 9 Slowly add a third of the flour mixture alternating with a third of the coconut milk mixture. Blend well after each addition until all is incorporated.
  • Step 10 Pour the pineapple mixture into the grease bunt pan or 9×13 sheet pan.
  • Step 11 Pour the cake mixture over the top of the pineapple mixture.
  • Step 12 Bake for 30-45 minutes depending on your baking pan. After 30 minutes, check the center with a sharp knife and if it comes out clean it is done. 
  • Step 13 Let the cake cool for 20 minutes. Place a serving pan over the top of the cake and carefully flip it over onto the serving dish.
  • Step 14 Enjoy this cake warm with Coconut Whipped Cream or dairy-free ice cream!

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