Upside-down Blood Orange Pineapple Cake

Needed for this Recipe:

Sunshine Coast Olive Oil Co. Fused Blood Orange Olive Oil

Any Medium Intensity Sunshine Coast Olive Oil Co. EVOO



3 Tbsp Fused Blood Orange Olive Oil

1/3 cups of Brown Sugar

1 Tbsp Water

1 Pineapple – cut into slices and chopped (or 1 can of pineapple)

1 1/3 Cups All-Purpose Flour

2/3 Cup Granulated Sugar

2 tsp Baking Powder

2/3 Cup Milk

3 tsp EVOO

1 Egg

1 tsp Vanilla



Preheat oven to 350°.

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.

In mixing bowl, stir dry ingredients. Add milk. Stir in 3 Tbsp 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.

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.