Pineapple Upside Down Breakfast Cake


Gluten-free and vegan, this Breakfast Pineapple Upside Down Cake is the best baked oatmeal recipe you’ll ever taste! With all the flavor of traditional pineapple upside down cake and half the effort, this recipe is ready in less than 30-minutes for a high protein baked oatmeal recipe perfect for breakfast, dessert, and more! 

Have Your Cake and Eat It, Too!

In all honesty, I’ve never been one to look forward to a big Easter feast (apart from the yeast rolls, of course). Don’t get me wrong, I love getting together with family, but the big carb-heavy meal just isn’t my thing. This being said, I look forward to dessert every single year, because I know that on the other end of a boring dinner (did I say that?) is a fat slice of sticky sweet pineapple upside down cake! I mean, I’m drooling just thinking about it now. 

In all my years of life, the only time I’ve enjoyed this highly underrated dessert is on Easter. However, now that I’m a full-fledged adult, it dawned on me that there are no rules stating that I can’t enjoy pineapple upside down cake on other days, too! After all, I make desserts like Glazed Donut Cake, Double Chocolate Brownie Cups, and even Single Serve Pumpkin Bread Pudding on  a pretty regular basis!  So, I decided it was time to increase my pineapple upside down cake consumption. 

I didn’t just stop there, though! Instead, I decided that it wasn’t enough to just eat more cake. I did even better and turned it into a breakfast recipe with baked oats! I mean, you’re welcome. Seriously, this recipe is everything you never knew you needed. It has all the sweet flavor you love but is super easy to make, perfect for meal prep, and full of protein powder to keep you full all morning long. Basically what I’m saying is that all of your breakfast dreams have come true. Keep reading to find out what you’ll need and how to make this Breakfast Pineapple Upside Down Cake recipe! 


For this recipe, I did my best to capture the flavor of traditional cake while reducing the number of ingredients you’ll need. I also made a few simple swaps to keep these baked oats vegan and gluten-free! Here’s what you’ll need: 

  • Flour – Instead of using whole oats, I used oat flour to create a smoother, more cake-like texture. You can buy it pre-made in the store. Or, easily make your own by adding whole oats to a food processor or high-speed blender and blending until a flour-like texture is formed!
  • Milk – I used a plant-based milk, but regular milk can be used too if you aren’t following a dairy-free diet.
  • Flax – When combined with water, flax can be used to replace eggs and helps hold this baked oats recipe together. Plus, it adds a decent amount of fiber and healthy fats to help keep you full and satisfied all morning long!
  • Protein – Of course, as always, I used Nuzest protein! If you would like to too, feel free to use code: thekellykathleen to save a few bucks. Or, swap it out for a protein powder of your choice. Just be sure to use a neutral flavor such as vanilla to ensure you don’t overpower the rest of the ingredients! 
  • Maple Syrup – Maple syrup adds a hint of sweetness and stickiness signature to pineapple upside down cakes. Definitely don’t skip it!
  • Pineapple Rings – I used 1 pineapple ring for this recipe and think it’s perfect. However, if you want your baked oats to be extra pineapple-y, feel free to use 2 instead! You do you!
  • Baking Essentials – To help create the perfect pineapple upside down cake baked oats, you’ll need common baking essentials such as baking powder, salt, vanilla extract, and sugar (brown or coconut). This helps create a cake-like texture! 

How to Make Pineapple Upside Down Cake Baked Oats

Unlike traditional cake recipes that can take hours in the kitchen and make a huge mess, these baked oats are super simple! Just follow the steps below, and you’ll be on your way to a warm treat and clean kitchen in minutes. 

  1. Preheat the Oven. To begin, preheat your oven to 400 degrees Fahrenheit, and grease an oven-safe ramekin.
  2. Combine. Add all of the ingredients except the sugar and pineapple to a small bowl, and mix them until they are well-combined. Then, pour them into the prepared ramekin.
  3. Arrange. Carefully place the pineapple ring (or rings) on top of the mixture, and sprinkle the sugar on top.
  4. Bake. Place the ramekin in the oven for 20-25 minutes or until a toothpick can be inserted and comes out clean. 

Serving Suggestions

Obviously, this recipe is perfect as it is, but if you truly want to treat yourself to a scrumptious breakfast or decadent dessert, try sprucing it up even more! Some of my favorite ways to serve these baked oats include: 

  • Topped with yogurt
  • Topped with vanilla ice cream
  • Topped with whipped cream and cherries
  • Sprinkled with coconut flakes
  • Sprinkled with various nuts

Make Ahead Option

These baked oats are a great option for meal prep! I recommend making several batches at once to have on hand all week! 

Room Temperature: Stored in an airtight container, baked oats will stay fresh for up to 2 days. 

Fridge: Place your oats in the fridge for up to 1 week.

Freezer: For long-lasting oats, store them in the freezer for up to 3 months

Overnight Oats

If you want to serve this recipe cold, use regular whole oats and skip the baking powder. Then, just combine all of the ingredients in a sealable container, and store them in the fridge overnight. Then, pull them out and dig in in the morning! 

More Baked Oats Recipe

That’s it, you guys! If you love pineapple upside down cake as much as I do, you definitely don’t want to miss out on this recipe. Also, if you do give it a try, I’d love it if you let me know in the comments below!

Dying to tell everyone you made this recipe and loved it?? Don’t forget to share a picture and tag @thekellykathleen so that I can profess my love to you and re-share it for all to see!

Pineapple Upside Down Breakfast Cake

Gluten-free and vegan, this Breakfast Pineapple Upside Down Cake is the best baked oatmeal recipe you’ll ever taste! With all the flavor of traditional pineapple upside down cake and half the effort, this recipe is ready in less than 30-minutes for a high protein baked oatmeal recipe perfect for breakfast, dessert, and more! 
Prep Time 1 minute
Cook Time 25 minutes
Total Time 26 minutes
Course Breakfast
Servings 1 serving


  • 1/2 cup oat flour
  • 1/2 cup plant-based milk
  • 1 tbsp ground flax
  • 1 tsp baking powder
  • 1 Probiotic Vanilla Protein I use Nuzest (link up above, code: thekellykathleen)
  • 2 tbsp maple syrup
  • 1/4 tsp salt
  • 1/2 tsp vanilla extract
  • 1-2 pineapple ring(s) I think 1 is perfect but if you like lots of pineapple, 2 rings will be your best bet!
  • 1 tbsp brown sugar or coconut sugar


  • Combine all the ingredients together expect for the pineapple and brown sugar. Pour the mixture into a well greased oven safe ramekin. Place the pineapple ring on top followed by the brown sugar. Bake for 20-25 minutes at 400.
  • Optionally serve with yogurt, vanilla ice cream, whipped cream and varies nuts.
Keyword 30 minutes or less, Breakfast, gluten free, High Protein, vegan

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