The Spicy Olive’s Upside Down Blood Orange Pineapple Cake

UPSIDE-DOWN BLOOD ORANGE PINEAPPLE CAKE
The addition of our Blood Orange olive oil adds a touch of citrus to this version of a Upside Down Pineapple Cake!
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 The Spicy Olive's Upside Down Blood Orange Pineapple Cake
The Spicy Olive's Upside Down Blood Orange Pineapple Cake
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Course Dessert
Servings
Ingredients
  • 3 Tablespoons The Spicy Olive's Blood Orange fused olive oil plus 3 teaspoons for cake batter
  • 1/3 cup brown Sugar
  • 1 Tablespoon Water
  • 1 Pineapple or 1 can pineapple cut into chunks or rings
  • 1 1/3 cups all purpose flour
  • 2/3 cup granulated sugar
  • 2 teaspoons baking powder
  • 2/3 cup milk
  • 1 egg
  • 1 teaspoon pure vanilla extract
Course Dessert
Servings
Ingredients
  • 3 Tablespoons The Spicy Olive's Blood Orange fused olive oil plus 3 teaspoons for cake batter
  • 1/3 cup brown Sugar
  • 1 Tablespoon Water
  • 1 Pineapple or 1 can pineapple cut into chunks or rings
  • 1 1/3 cups all purpose flour
  • 2/3 cup granulated sugar
  • 2 teaspoons baking powder
  • 2/3 cup milk
  • 1 egg
  • 1 teaspoon pure vanilla extract
The Spicy Olive's Upside Down Blood Orange Pineapple Cake
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Preheat oven to 350°.
  2. Mix 3 tsp Fused Blood Orange olive oil with brown sugar and water pour into a 9” round cake pan and spread covering the bottom. Arrange pineapple slices in the pan. Set aside.
  3. In mixing bowl, stir dry ingredients. Add milk. Stir in 3 Tbsp Blood Orange Fused Extra Virgin Olive Oil. Add egg and vanilla. Beat until combined and batter has a creamy consistency. Spoon batter over fruit in the 9” round cake pan.
  4. Bake at 350° for 30-35 minutes. Remove from oven and cool for 5 minutes. When cake is cooled, loosen from pan, place plate on top of cake and invert cake onto plate. Serve warm.