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Healthy Pineapple Upside Down Cake

This fluffy and moist Healthy Pineapple Upside Down Cake is made with greek yogurt, olive oil, and honey. The perfect healthyish treat! 

Course Dessert, Sweet, Sweet Thangs
Cuisine American
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 1 cake
Author Brewing Happiness


  • 1/4 cup salted butter, melted
  • 1/2 cup coconut sugar
  • 1 teaspoon cinnamon
  • 1/4 teaspoon ginger
  • 1 can pineapple slices, drained
  • 1 cup full-fat greek yogurt
  • 2/3 cup Pompeian Organic Extra Virgin Olive Oil
  • 2/3 cup honey
  • 1 teaspoon vanilla extract
  • 3 eggs
  • 1 1/2 cups all purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon sea salt


  1. Preheat oven to 350.

  2. Mix your melted butter, coconut sugar, cinnamon, and ginger together in a small bowl. Evenly spread the sugar mixture over the bottom of an ungreased 11x7.5-inch pan, 9x13-inch pan, or 9-inch square or round pan. Arrange pineapple slices on top of the sugar mixture.

  3. In a large bowl whisk together your full-fat greek yogurt, Pompeian Organic Extra Virgin Olive Oil, honey and vanilla extract until smooth. 

  4. Add in your eggs one at a time, whisking in between until each is well combined. 

  5. Add in your all purpose flour, baking soda, baking powder, and salt. Stir just until combined, not until smooth. Don't over mix! 

  6. Pour batter over your pineapple-lined baking pan. Smooth the top. Bake for 35-40 minutes until a toothpick comes out clean. 

  7. Loosen sides of cake from pan with a knife. Invert cake onto serving platter; let stand 5 minutes. Then remove the pan. Allow to cool completely on the serving platter.

  8. Slice and EAT UP.