High-Protein Pineapple Upside-Down Cake

🍍🍰 High-Protein Pineapple Upside-Down Cake

If you love classic pineapple upside-down cake but want a little more protein in your dessert, this version is a delicious compromise. It has a soft, tender cake, caramelized pineapple, and a cherry in the center of each slice—while protein powder and Greek yogurt help boost the protein content. Similar high-protein versions use protein powder alongside yogurt or oats to keep the cake moist and satisfying. (BakedLean)

📝 Ingredients

For the pineapple topping

  • 1 can (20 oz/567 g) pineapple rings, drained
  • 5–6 maraschino cherries, drained
  • 3 tbsp brown sugar
  • 1 tbsp melted butter
  • 1 tsp vanilla extract

For the protein cake

  • 1 cup (100 g) oat flour or finely blended rolled oats
  • ½ cup (about 50–60 g) vanilla protein powder
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • 2 large eggs
  • ½ cup (120 g) plain Greek yogurt
  • ¼ cup (60 ml) milk of your choice
  • ¼ cup (60 ml) unsweetened applesauce
  • 2 tbsp honey or maple syrup
  • 1 tsp vanilla extract
  • 2–3 tbsp reserved pineapple juice

👩‍🍳 Instructions

1. Prepare the oven and pan

Preheat your oven to 350°F (175°C).

Lightly grease a 9-inch round cake pan. If you want easier release, place a round piece of parchment paper on the bottom.

2. Make the pineapple topping

Mix the melted butter and brown sugar together.

Spread the mixture evenly over the bottom of the pan. Arrange the pineapple rings on top and place a maraschino cherry in the center of each ring.

3. Mix the dry ingredients

In a medium bowl, whisk together:

  • Oat flour
  • Vanilla protein powder
  • Baking powder
  • Baking soda
  • Salt

Breaking up any protein-powder lumps now will give you a smoother cake.

4. Mix the wet ingredients

In another bowl, whisk together the eggs, Greek yogurt, milk, applesauce, honey or maple syrup, vanilla, and pineapple juice.

Whisk until smooth.

5. Combine

Add the dry ingredients to the wet ingredients.

Stir gently just until everything is combined. Don’t overmix, because protein powder can make baked goods dense if the batter is worked too much.

The batter should be thick but spreadable. If it seems unusually stiff, add another tablespoon of milk.

6. Assemble

Carefully spoon the batter over the pineapple and cherries.

Spread it gently into an even layer, taking care not to move the fruit underneath.

7. Bake

Bake for approximately 30–40 minutes, or until the center is set and a toothpick inserted into the cake comes out clean or with a few moist crumbs.

8. Let it rest

Allow the cake to cool in the pan for about 10–15 minutes.

Run a thin knife around the edges.

Place a serving plate upside down over the cake pan, then carefully flip the cake onto the plate.

Lift the pan away slowly.

9. Cool and serve

Let the cake cool for a few minutes before slicing.

The warm pineapple and caramelized brown-sugar topping make this especially delicious served slightly warm. 🍍❤️

💪 How to Make It Even Higher in Protein

For an extra protein boost, serve each slice with a spoonful of plain Greek yogurt or high-protein vanilla yogurt.

You can also use a protein powder that contains more protein per scoop, but remember that different powders absorb liquid differently. A recipe developed with casein, for example, may behave differently from one made with whey. (BakedLean)

🍍 Fresh vs. Canned Pineapple

Canned pineapple is the easiest choice because the rings are uniform and the reserved juice can be used in the batter.

Fresh pineapple works too. Simply slice it into thin rings and remove the core, but you won’t have the same convenient amount of pineapple juice.

⭐ Recipe Tips

  • Drain the pineapple well so excess liquid doesn’t make the cake soggy.
  • Don’t skip the 10–15 minute resting period before flipping.
  • Use room-temperature eggs for a smoother batter.
  • Don’t overmix after adding the protein powder.
  • If your protein powder is very absorbent, you may need an extra splash of milk.
  • Place your serving plate securely over the pan before flipping—the cake can be hot and slippery.
  • For individual portions, cut the cake into 8–10 slices.

🧊 Storage

Cover leftover cake and refrigerate for up to 3–4 days.

You can gently warm individual slices in the microwave before serving.

🍰 Optional Toppings

Try serving it with:

  • Greek yogurt
  • Whipped cream
  • Vanilla yogurt
  • Toasted coconut
  • Chopped pecans
  • Cinnamon
  • A small drizzle of honey

🍍 Final Result

Soft, fruity, lightly caramelized, and packed with that nostalgic pineapple-upside-down-cake flavor—just with a protein-friendly twist.

Would you eat this for dessert, breakfast, or both? 😍🍍

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