Protein Pineapple Upside-Down Cake

10 Slices144 cals

If you like pineapple then you’re going to love my healthy, delicious, and high protein pineapple upside-down cake recipe! A sure way to kill any pineapple and/or sweet craving you might have that day.

Tips:

  • Top with whipped cream, cool whip, ground cinnamon, other fresh fruit, nuts, and/or protein frosting!
Protein Pineapple Upside-Down Cake Recipe

Protein Pineapple Upside-Down Cake

This Protein Pineapple Upside-Down Cake Recipe is not just delicious but low fat and packed with protein! Recipe and calorie information included.
5 from 1 vote
Print Pin Rate
Prep Time: 5 minutes
Cook Time: 40 minutes
Total Time: 45 minutes
Course: Dessert
Cuisine: American
Keyword: healthy, pineapple, protein cake, upside down
Servings: 10 Slices
Calories: 144kcal
Cost: $4
Course: Dessert
Cuisine: American
Keyword: healthy, pineapple, protein cake, upside down
Prep Time: 5 minutes
Cook Time: 40 minutes
Total Time: 45 minutes
Servings: 10 Slices
Calories: 144kcal
Cost: $4

Ingredients

  • 1 ½ Cups Rolled Oats120g
  • 1 Large Whole Egg
  • 1 Large Egg White
  • 1 Teaspoon Vanilla Extract
  • 2 Scoops Protein Powder60g Vanilla
  • 1 Teaspoon Baking Soda
  • 1 Tablespoon Baking Powder
  • ¼ Teaspoon Salt
  • ½ Cup Sweetener
  • 2 Tablespoons Chia Seeds24g
  • 1 Cup Milk Substituteor Milk (8 Ounces)
  • ½ Cup Unsweetened Apple Sauce122g
  • 1 ½ Tablespoons Honey
  • 20 Ounces Pineapple567g Unsweetened Crushed

Instructions

  • Add all of your ingredients aside from the Crushed Pineapple and ½ Tablespoon Honey into either a food processor or large mixing bowl
  • Turn your Rolled Oats into oat flour by processing or blending them
  • Process or mix everything together
  • Take out a 9” cake pan
  • Place your Crushed Pineapple into the bottom of the cake pan
  • Add your ½ Tablespoon Honey on top of it
  • Pour your mix in
  • Bake it on 350F/176C for 30-40 minutes
  • Flip it upside down onto a plate once it cools

Video

Notes

Calories in the WHOLE recipe:
  • Calories: 1445
  • Fat: 25g
  • Saturated Fat: 7g
  • Sodium: 498mg
  • Carbs: 218g
  • Fiber: 30g
  • Sugar: 113g
  • Protein: 87g
 
Calories per slice (if you make 10 slices)
  • Calories: 144
  • Fat: 2.5g
  • Saturated Fat: .7g
  • Sodium: 49.8mg
  • Carbs: 21.8g
  • Fiber: 3g
  • Sugar: 11.3g
  • Protein: 8.7g

Nutrition

Calories: 144kcal | Carbohydrates: 21.8g | Protein: 8.7g | Fat: 2.5g | Saturated Fat: 0.7g | Sodium: 49.8mg | Fiber: 3g | Sugar: 11.3g

Ingredients

  • 1 ½ Cups Rolled Oats 120g
  • 1 Large Whole Egg
  • 1 Large Egg White
  • 1 Teaspoon Vanilla Extract
  • 2 Scoops Protein Powder 60g Vanilla
  • 1 Teaspoon Baking Soda
  • 1 Tablespoon Baking Powder
  • ¼ Teaspoon Salt
  • ½ Cup Sweetener
  • 2 Tablespoons Chia Seeds 24g
  • 1 Cup Milk Substitute or Milk (8 Ounces)
  • ½ Cup Unsweetened Apple Sauce 122g
  • 1 ½ Tablespoons Honey
  • 20 Ounces Pineapple 567g Unsweetened Crushed

Instructions

  • Add all of your ingredients aside from the Crushed Pineapple and ½ Tablespoon Honey into either a food processor or large mixing bowl
  • Turn your Rolled Oats into oat flour by processing or blending them
  • Process or mix everything together
  • Take out a 9” cake pan
  • Place your Crushed Pineapple into the bottom of the cake pan
  • Add your ½ Tablespoon Honey on top of it
  • Pour your mix in
  • Bake it on 350F/176C for 30-40 minutes
  • Flip it upside down onto a plate once it cools

Video

Notes

Calories in the WHOLE recipe:
  • Calories: 1445
  • Fat: 25g
  • Saturated Fat: 7g
  • Sodium: 498mg
  • Carbs: 218g
  • Fiber: 30g
  • Sugar: 113g
  • Protein: 87g
 
Calories per slice (if you make 10 slices)
  • Calories: 144
  • Fat: 2.5g
  • Saturated Fat: .7g
  • Sodium: 49.8mg
  • Carbs: 21.8g
  • Fiber: 3g
  • Sugar: 11.3g
  • Protein: 8.7g

Nutrition

Calories: 144kcal | Carbohydrates: 21.8g | Protein: 8.7g | Fat: 2.5g | Saturated Fat: 0.7g | Sodium: 49.8mg | Fiber: 3g | Sugar: 11.3g

12 Comments

  1. Alejandra on November 26, 2013 at 12:00 am

    Are the chia seeds necessary? If so, do you have an idea for a possible substitute.. ground flax seeds perhaps?

    • Derek Howes on November 26, 2013 at 12:00 am

      Hi Alejandra! You’ll be fine without them!

  2. Michael on May 4, 2014 at 12:00 am

    Do you think it would change things if I used chocolate protein powder I use? or is vanilla the best b/c of it flavor for this recipie?

    • Derek Howes on May 5, 2014 at 12:00 am

      The vanilla flavor is complementing. I wouldn’t personally use chocolate but you could try it!

  3. katherine on July 16, 2014 at 12:00 am

    Loved this recipe!!! Thank you, thank you, thank you!
    Nice texture, moist and filling, and nice sweetness to it!! and very easy to make. It has been a lifesaver recipe for that sweet tooth craving. My husband loved it, my mom loved it, my coworkers loved it and my 7yr old daughter too!
    keep up the creative recipes!

  4. Melissa Sturm on July 20, 2014 at 12:00 am

    Do I need the honey

  5. Michelle on August 31, 2015 at 12:00 am

    Can u just use oat flour instead of blending the roller oats? Would it still be 1 1/2 cups?

    • Derek Howes on September 1, 2015 at 12:00 am

      Yes, you can! You want to use the correct weight when converting…so in this case it would be 120g of Oat Flour!

  6. Sandra on December 15, 2018 at 12:00 am

    I love your recipe. With just one improvement – I put one more egg white, mix egg whites separately and add them at the end, so the cake is softer and just wonderful!

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