This pineapple upside down cake recipe was inspired by my oldest son who asked for a breakfast other than omelets (our regular breakfast). I wanted to create a breakfast recipe that would have the muffin/bread feel without the flour or added sugar. I also wanted it to be filling, so I used coconut flour. This recipe takes about half an hour to cook but is easy to make and can be made ahead. I wouldn’t recommend it for every day, but for a special treat without the grains and sugar, it’s a great option! I used my basic coconut flour biscuit recipe as the base, though you could add some honey or maple syrup if you wanted a sweeter option. You could also halve the recipe to make a smaller amount.
Pineapple Upside-Down Cake Recipe
- Preheat oven to 325°F.
- Mix together the coconut flour, butter or coconut oil, eggs, honey or 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.
- If using fresh pineapple, peel, core and cut into ½ inch slices.
- Lay pineapple slices on the bottom of the baking dish you are using.
- Put a cherry in the center of each pineapple ring.
- Spread the batter over the pineapple and cherries until smooth. Place in the oven for 25-40 minutes 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 or maple syrup to make a cherry sauce.
What is your favorite healthy dessert? Share below!