Pineapple Upside Down Cake

Healthy Pineapple Upside Down Cake-made with coconut flour and no added sugar needed

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 half the recipe to make a smaller amount.

Healthy Pineapple Upside Down Cake

4 votes


Pineapple Upside-Down Cake




Yield 6


  • 2/3 cup Coconut Flour
  • 1/2 Butter or Coconut Oil, softened but not melted
  • 8 eggs
  • 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)


  1. Preheat oven to 325.
  2. 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.)
  3. 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.
  4. 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.
  5. When done, loosen edges and carefully flip over onto a plate or baking sheet.
  6. 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.

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Reader Comments

  1. This sounds sooo good!  I am new to cooking/baking with coconut flour.  The first recipe I made was cookies, which ended up tasting really good, but they had a slight coconut flavor (luckily my fiancee didn’t notice because he does not like the flavor of coconut…how sad).  I am trying to cook and bake with more coconut ingredients because of how healthy it is for you, but am finding it hard to mask the flavor…any advice?

    So far, my favorite dessert is home made chocolate:  fair trade cocoa/cacao, honey, and melted coconut oil.  Mix well and refrigerate until hardened and enjoy!!

    • Would that be cocoa/cacao powder? Approx. how much of each because I have all of that in my pantry right now and would so go and make some chocolate! 🙂

      •  i use 1 cup coconut oil, 1/4 cup cocoa powder, and 1/4 cup honey, with a touch of vanilla.  Better yet, I leave out the honey and use vanilla-flavored stevia (I like Sweetleaf brand).  Mix it together and spread it in a pan, and then I sprinkle a little sea salt over top to give it the salty/sweet mix.  Of course you can just add the cocoa and honey to taste to the coconut oil.  And you can just melt it in a saucepan if you want it really quick, and then stick it in the freezer for a couple min.  Gotta love those chocolate cravings!

        • Thanks! If using the stevia how many drops? I made it with the honey but the honey didn’t harden up when chilled so I think the stevia would be better. I am new to using the liquid stevia but looking forward to trying.  🙂

  2. Not trying to nitpick, but is that 1/2 cup of butter or 1/2 stick?


    • 1/2 cup or 1 stick, though you could definitely sub some out if you are using a banana.

  3. So far, I haven’t had much success baking with coconut flour and so many eggs. The carrot cake was a mushy squishy mess even after an hour and a half. I’d like to try this, though. Right now my favorite sweet treat is maple nut clusters. I throw some handfuls of walnuts, sliced almonds, pecans, and unsweetened shredded coconut in a pan, then pour syrup over the top until it just covers the bottom of the pan. Cook on medium to simmer out all the liquid. When everything sticks together, I spread it on wax paper and sprinkle/toss with shelled hemp seed. Let dry and store in a closed container.

  4. I just made this and it was a HUGE hit!!! I just found your website the other day and I love it! I made a few modifications to the recipe by adding 1 T. vanilla, 1/4 t. salt and I made a sauce with coconut milk and raw honey to drizzle over the top of the pieces as they were served. I also whipped the eggs in my kitchen aid with the whisk until they were extremely frothy (I do this with everything I make with coconut flour). I’m so excited because I realized that I can get my spring form pan out from its dusty storage area:-) I’m going to work on some apple tart, blueberry tart, etc recipes too using this concept:-) I was afraid I would never use my extremely expensive and wonderful spring form pan again. We will never go back to using wheat but I have finally learned how to use coconut flour successfully and we don’t feel like we are missing a thing. Thank you soooo much for sharing this recipe!

  5. This sounds great I have always loved Pineapple Upside Down Cake so to have this healthy version is just so good, however could someone clarify for me if it is safe to heat honey, I have read so many times that if you heat honey it is very bad for your health. Thanks

    • If it was raw honey and you heat it it is no longer raw. Some of the healthy stuff gets damaged, that is all. Doesn’t change the sugar or anything fundamental. If you actually boil it (like in candy making) the flavour changes in a way some don’t like.

  6. Nomnomnom. I am really liking this cake. I also added vanilla, just a teaspoon. I used coconut oil, 1/2 of a banana, 2 Tbsp maple syrup and about 1/4 cup of the pineapple juice. I buttered the pan but next time I will also line the bottom with parchment. I baked it for the full 40 minutes, but that may have more to do with the altitude where I live. It is about 5000 ft.
    Covering and refrigerating this cake overnight gives the coconut flour time to rehydrate and gives it a nice texture. It’s a keeper!

  7. I just wanted to thank you for posting this recipe! My mom has cancer so we don’t eat any sugar or gluten. I made this for her birthday and she loved it! I did not use any honey, just added a banana and stevia to taste. I also added some plain whipping cream with stevia on top! It was amazing! This recipe went in my cook book! Thank you!

  8. Can I use baking soda instead of baking powder?

    • You can make your own baking powder by using 1/3 baking soda and 2/3 organic cream of tartar. It’s worked well for us in numerous recipes.

      I haven’t made this recipe yet, but plan to for my son’s birthday coming up soon.

  9. This is my first coconut flour recipe!!!! It’s in the oven now…excited to try it.