Pineapple Olive Oil Cake


I had made a cupcake version of Pineapple upside down cake may be over a year ago. I made a few changes and made a sheet cake and topped it with Broiled Pineapple. The results were amazing. Cake was not overly sweet so you can have it at tea time.




  • Self-rising flour 3/4 cup
  • Baking powder 1/2 tsp
  • Baking soda 1/4 tsp
  • Almond Flour ½ cup
  • Sugar ½ cup plus 2 tsp
  • Olive Oil ¾ cup
  • Eggs 1 plus 1 yolk
  • Sour cream 1/2 cup
  • Lemon zest 1/2 tsp
  • Vanilla extract 1/4 tsp

For Pineapple topping:

  • Pineapple rounds
  • Turbinado sugar 1/4 cup




  • Preheat oven at 350 degrees. Spray the sheet pan with non stick spray
  • In a bowl, mix Flour, Baking powder and  Baking soda and keep aside.
  • In a stand mixer, mix Olive oil and sugar and run it at medium speed for another 2-3 minutes.
  • Add one egg at a time and keep mixing until feels well mixed and light.
  • Add Vanilla extract and Lemon zest.
  • Add dry ingredients and mix at medium speed until well mixed.
  • Finally add sour cream so the mixture even softer.
  • In a quarter sheet pan, pour the mixture and bake for 15-20 minutes
  • Let cool in the pan for 10 minutes.
  • Cut fresh Pineapple in thin rounds. Top with Turbinado sugar and Broil in the oven for 5-7 minutes. Once the cake is cooled, cut in desired shape and top with these Pineapple rounds.

 Best served warm. Enjoy!!



Original recipe by Lauren Kapeluck.


3 thoughts on “Pineapple Olive Oil Cake

  1. This looks so good. I had never had pineapple upside down cake until this past Easter when my mother in law made it. It is now my favorite! Will be trying these!

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