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Chef D – Pineapple Maple Upside-Down Cake

Pineapple Maple Upside down Cake

Makes 12 Jumbo muffins

18 large muffins

Photo: Wikipedia


2/3 cup Ontario Maple Syrup

1 cup pineapple, diced

½ cup butter

2-1/2 cups all-purpose flour

1 tsp. baking powder

½ tsp. baking soda

½ tsp. salt

3 eggs

2 cups granulated sugar

1 cup Extra Virgin Olive oil

1 cup plain or peach yogurt

1 tsp pure vanilla


  1. Preheat oven to 350. Spray muffins tins with non-stick spray and set aside.
  2. In a Medium Sauce pan over medium heat combine maple syrup and butter cook for 2-3 minutes until butter is melted. Add pineapple and cook for 3-5 minutes.  Remove from heat.
  3. In a separate bowl combine flour, baking powder, baking soda, and salt and stir until blended.
  4. In a large mixing bowl combine sugar and eggs, beat with an electric mixer on medium to high speed for 3 minutes or until mixture is light and thick. Add Olive oil, yogurt, and vanilla and beat till well combined 2 minutes.
  5. Gradually add flour mixture and beat on low (I added the flour in 3 parts) until well combined.
  6. Place 1 tbsp of pineapple mixture in each muffin cup and cover with dough (right to the top edge of the muffin tin).
  7. Place muffin tin on a parchment lined baking sheet and bake for 25 minutes.
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