Upside-Down Blood Orange Pineapple Cake

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 (like the Portuguese Galega EVOO)
1 Egg
1 tsp Vanilla

Preheat oven to 350°.

Mix 3 tsp Blood Orange olive oil with brown sugar and water. Pour into a 9” round or square cake pan and spread covering the bottom. Arrange pineapple slices in the pan. Set aside.

In mixing bowl, stir dry ingredients together. Add milk. Stir in 3 Tbsp Extra Virgin Olive Oil. Add egg and vanilla. Beat until combined and the batter has a creamy consistency. Spoon batter over fruit in the 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.
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shipping notes

Please be aware that we do not ship outside of Ontario, Canada. If you would like help finding a store local to you, please e-mail us at and we will try to help the best we can.

As well, we are not responsible for damaged product that is shipped, especially during the winter months.

During the winter, if your olive oil arrives frozen, simply place the bottle in warm water, and it will return to its liquid state.

We apologize for any inconvenience.


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