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 Recipe




Yield 6

A sweet and delicious grain free pineapple upside down cake with coconut flour and eggs for a protein boost. 


  • 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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