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5 from 3 votes

Pineapple Flowers for a Pineapple Breakfast Cake Made with Spelt Flour

A recipe for a healthy spelt flour breakfast pineapple cake and a how to make pineapple flowers.
Prep Time1 hr 20 mins
Cook Time2 hrs
Total Time3 hrs 20 mins
Course: Dessert
Cuisine: American
Servings: 6
Author: Angela Roberts


  • ngredients
  • 1 3/4 cups flour I mixed 1 cup spelt flour with 3/4 cup all purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon teaspoon salt
  • 3/4 cup chopped fresh pineapple
  • 1 cup sucanat sugar can use regular sugar
  • 2 large eggs
  • ½ cup plain yogurt
  • ½ cup extra virgin olive oil can use canola oil
  • 1 tablespoon pureed pineapple
  • ½ cup of confectioner’s sugar (more if it is too runny)


  • Preheat oven to 350.
  • Peel pineapple and remove any brown spots.
  • Slice very thin with a serrated bread knife. Lay each slice down and take knife parallel across pineapple slice to make even. Use paper towels to remove as much moisture as possible.
  • Reduce oven to 275. Put pineapple into a stone muffin pan or lay flat on a stone or silpat baking sheet, preferably. You can use a regular baking sheet.
  • Bake at 275 for one hour. Check the pineapple at 30 minutes, turn over. Check again at 50 minutes, to make sure pineapple is not burning. Browned edges are okay.
  • Sift baking soda, baking powder, flour, salt together. Set aside.
  • Add together, sugar, pineapple, vanilla, yogurt, eggs,
  • Mix dry mixture into the sugar mixture. Add in olive oil, and mix.
  • Pour into a 9 inch cake pan.
  • Bake for 27-33 minutes at 350.
  • Mix together until glaze forms. If it’s too runny, add more confectioner’s sugar. If it’s too thick, add more liquid. Pour over the cake while it’s still warm.
  • Apply pineapple flowers to the cake.