Paleo Pineapple Upside Down Cake

Ahh the classic, southern Pineapple Upside Down Cake. What’s not to love? Ooo-y goo-y, sweet pineapple topping, moist cake, and sweet cherries. Mmm, deliciousness.

Dad had been craving dessert, so for my parents 27th anniversary my mom requested that I try my Paleo Pineapple Upside Down Cake recipe: free of gluten, nuts, and refined-sugar!

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The most rewarding thing about a Pineapple Upside Down Cake, other then it being tasty, may be successfully flipping it upside down. It is so nerve racking, but when it works out, it really makes a statement. You feel so accomplished, and you have a beautiful cake to devour. This is one extremely photogenic cake.

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Here is the recipe:

  1. 7 canned pineapple rings
  2. Coconut sugar
  3. Grass-fed butter

For the cake batter:

  1. 1/2 cup + 2 tablespoons of coconut flour
  2. 1+1/2 teaspoons of pumpkin pie spice
  3. 1/4 teaspoon of baking soda (slightly rounded)
  4. 5 large eggs
  5. 1/3 cup of Mayo. No, not Miracle Whip. I used Hain mayo.
  6. 1/2 cup of honey
  7. 1 teaspoon of vanilla extract

Garnish:

  1. Thawed frozen cherries

Instructions:

  1. Preheat the oven to 350. Set out your ingredients a little bit before you start baking so they will get closer to room temp. Make sure your pan is non-stick. Please.
  2. Get a bunch of paper towels and get the excess moisture off of the pineapple rings.
  3. Mix up butter and coconut sugar. Quite a bit. Don’t be afraid to do a little more than you think is enough, because it’s probably not.
  4. Slather the butter/coconut sugar mixture on the bottom, and only the very bottom (if you get it on the side of the pan, the cake might stick), of a non-stick 8 in. cake pan. PLEASE make sure it is non-stick.
  5. Meticulously place the 7 pineapple rings in the bottom of the pan. Gently, but firmly at the same time, press the rings into the butter/coconut sugar mixture. You should see butter/coconut sugar squish around the sides of the pineapple. Place the rings to where there are 6 on the border and 1 in the center of the cake.
  6. For the cake: mix the dry ingredients together in a bowl and mix the wet ingredients together in a separate bowl until they are good and mixed up.
  7. Add the dry to the wet, then mix it all up until it is smooth (no lumps). Leave it alone to rest for a little bit. It’ll thicken up to a pancake batter consistency.
  8. Pour in the cake pan to cover the pineapple rings evenly.
  9. Stick it in the oven for 20-25 minutes, or until golden brown, begins to pull  away from the side of the pan, and a skewer comes out clean if you poke the center of the cake.
  10. When it is done, take out the cake and let it cool for about 5 minutes. Then use a knife to around the edge of the cake to help it to pull even more from the pan. Get your serving plate and…your guessed it! It is time to flip your cake! Bum bum bum. No, it really isn’t scary, it comes right out. Just be careful not to drop anything.
  11. Let it cool for a little bit, add your cherries, and you’re all good to go to wow your friends and eat your cake.

Get to baking, then get to eating!!

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