Easy Pineapple Upside Down Cake {kid-friendly, homemade}

Easy Pineapple Upside Down Cake

I’m excited to share one of my daughter’s favorite cake recipes.  This easy cake recipe is great if you are new to baking with your kids, or looking for a recipe your child can try on their own or,  you just want a quick easy dessert for guests. This Easy Pineapple Upside Down Cake is perfect for the job.  Baking a cake doesn’t get any easier than this.   With just  a few ingredients you probably already have in you kitchen, you are guaranteed success and a fun time baking with your kids and a cake made completely from scratch with no artificial ingredients.  I made this cake with fresh pineapple but feel free to substitute canned pineapple.   I hope you enjoy this cake as much as we do. 


8 eggs

8 tablespoon sugar + 1 cup brown sugar 

8 tablespoon flour 

1 1/2 stick butter 

1/4 cup milk

1/4 cup flour 

1 fresh ripe pineapple ( or canned pineapple)

Preheat oven to 350 degrees

  1. Separate 8 eggs whites from egg yolks
  2. In a 12” oven proof skillet or pan, melt sugar and butter under medium flame
  3. Peal and cut fresh pineapple (I recommend fresh pineapple, but you may use canned pineapple) and arrange slices on top of melted butter and sugar mixture
  4. For the cake mix, in a mixing bowl whip 8 egg whites and gradually add 8 Tablespoons of sugar
  5. Once well mixed add 8 egg yolks
  6. Gently fold in 1/2 cup of flour into the egg mixture and gradually add 1/4 of milk and 1/4 cup of oil and pour over the pineapple mixture and bake in a 350 degree oven for approximately 30-45 minutes or until a toothpick inserted in the center comes out clean
  7. Let cake cool for about 15 minutes, run knife around edge of cake then carefully invert into a platter.




Reforma Torta / Vlada’s Healthier Version

Classic! This is one of my absolute favorite cakes. I love the rich, smooth and satisfying flavors of the walnuts, butter, coffee, and vanilla.

Prep Time: 45 minutes
Cook Time: 15 minutes
Total Time: 1 hour
Yield: 12 servings


15 large eggs, separated
3/4 cup granulated sugar
2 cups confectioners’ sugar
2 cups ground (not chopped) walnuts
1 1/2 cups whole-wheat flour
4 tablespoons milk
1/2 teaspoon instant coffee
12 ounces unsweetened, room-temperature butter
1 tablespoon vanilla


  1. To make the sponge: Place rack in middle of oven and heat to 350 degrees. Lightly butter four 9-inch round pans and then line the bottoms with parchment paper. In a large bowl or stand mixer, whip egg whites until stiff. Slowly add 3/4 cup granulated sugar and again whip to stiff peaks. Mix walnuts with whole-wheat flour and gently fold into egg whites until well incorporated. Divide batter evenly among prepared pans. (If you only have two 9-inch round pans, use those and just split the cake in half after baking and cooling, so you have four layers). Bake about 7 to 12 minutes or until the center springs back when lightly pressed and edges are just beginning to color. Remove from oven. Brush lightly with milk to add additional moisture. Cool in pan for 3 minutes. Then invert onto wire rack to cool completely.
  2. To make the buttercream: Fill a medium saucepan with about 1 inch of water and set it to simmer. Meanwhile, in a stand mixer or metal bowl, beat the 15 egg yolks with 2 cups confectioners’ sugar on medium-high speed for about 6 to 7 minutes or until thick and lemony. Place bowl over (NOT IN) simmering water and whisk constantly for 15 minutes. Be careful that the yolks don’t scramble. Add instant coffee and mix. Let cool to room temperature.
  3. Next step: In a separate bowl, whip together butter and vanilla and fold into the cooled egg yolk-sugar-coffee mixture.
  4. To assemble: Place one layer of sponge cake on a cake platter and spread a layer of coffee buttercream on top. Repeat until all layers are stacked on top of each other. Frost the top and sides of the torte with the remaining buttercream. Not necessary, but if desired, garnish with a sprinkle of chopped walnuts. Store refrigerated.



Smooth Chocolate Mousse Cake

Natural silky goodness, using only all natural ingredients. Let’s make this! Just watch the video for easy directions.

Cake Mix:

5 eggs

4 tablespoons sugar

4 tablespoons flour

4 tablespoons ground walnuts


1 1/2 cup unsalted butter

1 2/3 cups powder sugar

1 tablespoon real vanilla

8 oz. cream cheese

3/4 cup melted dark chocolate

Cooking and Kids 1288


Pumpkin Squares

I am thankful my kids love dishes made with pumpkin because pumpkin is so good for them. This recipe is really quick and easy to make, and I suggest you let your kids make it for you.

2 cups of plain pumpkin puree

4 eggs

1 1/3 cup raw sugar

3/4 cup olive oil

2 cups flour

1 tsp. baking powder

1/2 tsp. baking soda

3 tbsp. milk

1 cup chopped walnuts

Whip eggs with sugar, add pumpkin puree, vanilla, olive oi, and milk. When well-combined, add baking powder, baking soda and flour. Set mixture in well-greased standard size baking pan, topping the mixture with chopped walnuts. Bake at 350 degrees for about 40 minutes, or until center becomes firm. I like serving it to my kids with warm glass of milk. Enjoy!


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Vlada’s Chocolate Kale Cake

This recipe was recognized by Blue Shield of California. Trust me, your kids will never guess they are eating a healthy vegetable like kale in their dessert!
 4 eggs
1/3 cup milk
1/2 cup olive oil
1 can condensed milk
1/2 cup cocoa or cacao
1 Tbsp. vanilla
1 tsp. baking powder
1/2 tsp. baking soda
2 cups ( or more) of well chopped fresh kale
1 1/3 cup flour

Bake at 350degrees for about 40 minutes or until center is nice and firm.

Frosting ingredients:
1 stick real butter
8 oz. cream cheese
1 cup powdered sugar
Juice of 1 lemon
1 Tbsp. real vanilla
1/4 cup cold milk
Start by whisking eggs and gradually add remaining ingredients.
For frosting,  whip butter and sugar first, then add lemon, cream cheese, vanilla, and cold milk.

Home grown eggs 069


Dark Chocolate Squares – All Natural

Made from scratch using only wholesome ingredients, this cake is delicious and, with all natural ingredients, good for you!
2 sticks real butter
1 c.  raw sugar
1 cup cocoa powder

4 eggs

1/2 cup milk

1 c. sliced almonds

1 c. coconut

1 Tbsp. real vanilla

1/2 tsp. backing powder

1 cup flour
Directions: Start by mixing room temperature butter and raw sugar; add cocoa powder and eggs;  add almonds and 1/2 cup coconut; add milk, baking powder and vanilla, and last,  add flour. Spoon mixture into a greased baking pan, adding an additional 1/2 cup coconut on top. Bake at 350 degrees for about 35 minutes.
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