Pineapple Upside Down Cake

Pineapple Upside Down Cake

Wondering what you can do with juice pulp? Use it to make this delicious pineapple upside down cake!  
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This two-for-one recipe yields both a delicious juice and a healthy dessert. Enjoy the juice and reserve about 1 cup of juice and pulp for the recipe.


  • 9 oranges
  • 1 pineapple
  • 3 medium carrots


  • 1 cup almond flour 
  • 1 ⅓ cup oat flour
  • 1 cup juice pulp (carrot and pineapple)
  • 1 cup juice divided in half + 2 tablespoons
  • ½ cup plant based milk
  • ¼ cup sweetener of choice (sugar, maple syrup, etc.)
  • 1 tsp vanilla extract
  • 1 tsp baking powder
  • 6 pineapple rings
  • 6 pitted cherries


  1. Preheat the oven to 350°F.
  2. Add the oat flour and almond flour together in a bowl.
  3. Add the pulp, ½ cup of juice, and the plant based milk. Optional: blend these three ingredients for a smoother texture.
  4. Add the plant-based sweetener, vanilla, baking powder, and the remaining juice and mix.
  5. Line a cheesecake dish with pineapple rings and place pitted cherries in the middle. Pour a tiny bit of your juice (about 2 tablespoons) over the pineapples. Scoop batter into the dish and place in the oven for 45 minutes.
  6. Allow to cool for 10 minutes before removing the dish. Serve and enjoy!