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!  
Pineapple Cucumber Juice Reading Pineapple upside down cake 1 minute

Juice 9 Oranges, 1  Pineapple, and 3 Medium carrots. Enjoy the juice and reserve about 1 cup of juice and pulp for the recipe.


  • 1 Cup almond flour
  • 1 ⅓ Cup oat flour
  • 1 Cup juice pulp (carrot and pinneaple)
  • 1 Cup juice divided in half + 2 Tablespoons
  • ½ Cup plant based milk
  • ¼ Cup sweetener of choice
  • 1 Teaspoon vanilla extract
  • 1 Teaspoon baking powder
  • 6 pineapple rings
  • 6 Pitted cherries


  1. Preheat the oven to 350.
  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 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 mixture 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!

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