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Pineapple Upside Down Cake


  • one 425gm tin sliced pineapple rings
  • 210gms Cocobella coconut yoghurt
  • Caramelised Pineapple Sauce I used @poppysmacksauce which is perfect for this
  • 3x flaxeggs (1 flaxegg is 1 Tbsp ground flaxseed to 2 Tbsp water
  • 60gms desiccated coconut
  • 120gms brown sugar
  • 200gms dairy free spread
  • 160gms plain flour
  • 1 Tbsp baking powder
  • zest of 1/4 of a lime
  • 1 tsp ground nutmeg
  • 1/2 tsp ginger powder


  1. Preheat oven to 180⁰ celsius
  2. Lightly wipe a round springform cake pan with dairy free spread to avoid cake sticking. (Oil wont work the same as a substitute)
  3. Cut each ring of pineapple in half and arrange at bottom of pan like the picture
  4. Pour a bit of caramelised pineapple sauce on top of pineapple that are in the cake pan
  5. In a mixing bowl add all the other ingredients and use an electric mixer to combine to make cake batter
  6. The cake batter will be quite sticky so do your best to get it off the beaters and spread over the top of the pineapple in the cake pan
  7. Bake for 45 minutes. Check to see if its cooked in the middle using a knife. If it comes out clean you’re good.
  8. Flip cake onto a plate and drizzle over more caramelised pineapple sauce and serve with dollops of cocobella coconut yoghurt

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