1/4 cup honey or maple syrup (optional) - Could also add an overripe banana and extra juice (below) to thin.
dash of salt
1 tsp baking powder
Juice from fresh/canned (no syrup) pineapple to thin (or could use coconut milk)
1 can of cored pineapple spices (in juice, organic) or 1 fresh pineapple
Fresh cherries or healthy canned cherries (nor maraschino)
Preheat oven to 325.
Mix the coconut flour, butter/coconut oil, eggs, honey/maple syrup, salt, and baking powder to form a thick dough. Thin with pineapple juice or coconut milk to get a spreadable (but not pourable) consistency. (add the banana here if you decide to go that route.)
If using fresh pineapple, peel, core and cut into 1/2 inch slices. If using canned, remove from can and lay on the bottom of the baking dish you are using. Put cherries in the center of each pineapple.
Spread the batter over the pineapple and cherries until smooth. Place in the oven for 25-40 minutes (will depend on oven and how big of a pan you used) until cooked through and no longer soft in the middle.
When done, loosen edges and carefully flip over onto a plate or baking sheet.
Serve and enjoy! If you are using fresh cherries, you can cook some down with a little water and honey/maple syrup to make a cherry sauce.
Recipe by Wellness Mama at http://wellnessmama.com/5582/pineapple-upside-down-cake/