Pineapple Cake Recipe with Upsidedown Option

A deliciously moist and super healthy Pineapple Cake Recipe that will please all the fruit and cake lovers out there. Drive a bit of passion back into your cake baking with this pineapple fruit cake.

This cake is full of healthy goodness, with pineapple, carrots, and nuts, so don't even think about feeling guilty about it!

The recipe suggests garnishes for decorating the finished cake, but you might have other ideas of your own.

If you choose the candied pineapple garnish, I have included a recipe for making your own candied pineapple.

That way it's healthier because you know exactly what's in it.

And this is the perfect recipe for a Pineapple Upsidedown Cake, too.

pineapple upside down cakePineapple Cake

Pineapple Cake Recipe



2 cups Carrots, peeled and grated
½ cup Walnuts, chopped
2 cups can Crushed Pineapple
1 cup light soft brown sugar
3 Eggs
2 1/3cups all-purpose flour
1 tsp baking soda
2 tsp Baking powder
3/4 cup Sunflower oil

Optional: Pineapple Rings

Optional Frosting

1/2 cup Cream cheese
1/4 cup Soft butter
1 1/2 cups icing sugar
few drops of vanilla extract

Decoration Ideas

Candied pineapple
Shredded carrots
Orange zest or curls


Preheat oven to 350°F.
Grease a 9 inch loose-bottomed cake pan.

If you're making a pineapple upsidedown cake, arrange pineapple rings around the bottom of your pan now.

In a large mixing bowl, stir carrots and walnuts together.  Drain the pineapple and add to bowl with sugar and eggs.  Sift flour, baking soda and baking powder into the bowl.  Add sunflower oil to bowl and beat thoroughly to make a smooth batter. 

Pour mixture into prepared pan.  Bake in the oven for 50 – 60 minutes until well risen and it passes the “toothpick test”.

Transfer cake to a wire rack to cool. 

To make cream cheese frosting, beat together cream cheese, butter, icing sugar and vanilla extract in a bowl until smooth. Spread over cake and decorate with candied pineapple if desired.

How to make Candied Pineapple


1 1/2 cups water
1/2 cup sugar
12 pineapple rings (canned or fresh)


In large heavy sauce pan boil water and sugar.

Add the pineapple rings and making sure they are under the water, boil for about 5 to 10 minutes.

Reduce heat to medium and continue to cook for about 30 minutes. The water mixture will become a thick syrup.

Remove from the heat and let the pineapple soak in the syrup for about 10 minutes.

Transfer the pineapple to parchment paper to cool completely.

You can leave the pineapple whole to decorate the cake or cut it into chunks.

You can also use the remaining syrup to drizzle over the cake before adding the icing, or save it for another recipe that you use pineapple in.