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Wellness Mama » Blog » Recipes » Breakfast Recipes » Paleo Pineapple Upside Down Cake

Paleo Pineapple Upside Down Cake

August 12, 2019  —  by Katie Wells

Reading Time: 3 minThis post contains affiliate links. Click here to read my affiliate policy.

Table of Contents[Hide][Show]
  • Coconut Flour Paleo Pineapple Upside Down Cake
  • Fresh or Canned? All the Fruity Possibilities
  • No Caramel Syrup?
  • Pineapple Upside-Down Cake Recipe
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This pineapple upside down cake recipe was inspired by my oldest son who asked for a breakfast other than omelets or frittatas made with leftovers. I wanted to create a breakfast recipe that would have the muffin/bread feel without the flour or added sugar. This pineapple upside down cake was the result, and I’ve gotta say, it’s pretty delicious.

Coconut Flour Paleo Pineapple Upside Down Cake

When I set out to create a healthier pineapple upside down cake, I wanted it to be filling and nutritious as well as yummy. I decided to use coconut flour and used my coconut flour biscuit recipe as the base. I like using coconut flour because it’s packed with fiber and healthy fats.

I also add a lot of eggs to this cake. I know eight eggs sounds like a lot, but they don’t make the cake taste eggy and they’re necessary. The coconut flour works like a sponge and since it lacks the gluten of wheat flour, it needs the eggs for the protein structure. I also like the eggs for their vitamin D, minerals, and protein.

I do recommend lining the bottom of your pan with a layer of parchment paper. It makes removal from the pan much easier and keeps all the pineapple from sticking. I used a springform pan, but you can use whatever shape you’d like.

Fresh or Canned? All the Fruity Possibilities

Traditionally, the fruit for pineapple upside down cakes use canned pineapple rings with maraschino cherries placed in the center of each ring. That is just fine and dandy, but if you happen to see a great deal on fresh pineapple and want to give it a try, I highly recommend it. The taste difference between fresh and canned fruit is enormous! Using fresh pineapple for this cake gives it a more intense pineapple flavor that I just love.

As for those syrupy bright red maraschino cherries… just know that it is possible to find healthier maraschino cherries. However, fresh cherries work just as well and are absolutely delicious.

Side note: Has anyone ever made an upside down cake with a different kind of fruit? I’d never thought of it, but this recipe for an upside down orange cake opened up a whole world of possibilities!

No Caramel Syrup?

Nope. Not in this cake. I know that the delicious caramel topping around the pineapple is kind of the trademark of pineapple upside down cake, but I just didn’t feel it was necessary.

I was trying to create a healthy breakfast cake, so I decided to skip it. And frankly, the cake was tasty enough that we didn’t even miss it. The fresh pineapple juice soaked into the cake a little bit and the honey in the cake batter itself gave a nice sweetness. I do sometimes top the cake with a little vanilla whipped cream or whipped coconut cream though.

 

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4.46 from 33 votes

Pineapple Upside-Down Cake Recipe

A sweet and delicious grain-free pineapple upside down cake with coconut flour and eggs for a protein boost. 
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings 6 people
Calories 352kcal
Author Katie Wells
The ingredient links below are affiliate links. Click here to read my affiliate policy.

Ingredients

  • 2/3 cup coconut flour
  • ½ cup butter or coconut oil (softened, but not melted)
  • 8 eggs
  • ¼ cup honey or maple syrup (optional)
  • 1 dash salt
  • 1 tsp baking powder
  • ½ can cored pineapple slices in juice or ½ of a fresh pineapple
  • ¼ cup fresh cherries or maraschino cherries

Instructions

  • Preheat oven to 325°F.
  • Prepare a 9-inch round baking dish or spring form pan by lining the bottom with parchment paper.
  • If using fresh pineapple, peel, core, and cut into ½ inch slices.
  • Arrange the pineapple slices on the bottom of the baking dish you are using.
  • Place the cherries around and in the center of the pineapple slices.
  • In a medium sized bowl, mix together the coconut flour, butter or coconut oil, eggs, honey or maple syrup, salt, and baking powder to form a thick dough. If necessary, thin with pineapple juice or coconut milk to get a spreadable consistency.
  • Spread the batter over the pineapple and cherries.
  • Bake in the preheated oven for 25-40 minutes until cooked through and no longer soft in the middle.
  • Loosen the edges of the cake and carefully flip over onto a plate or baking sheet.
  • Serve and enjoy!

Notes

  • Substitute an overripe banana and extra juice to thin in place of the honey or maple syrup if desired.
  • 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.

Nutrition

Serving: 1piece | Calories: 352kcal | Carbohydrates: 28g | Protein: 10g | Fat: 23g | Saturated Fat: 13g | Cholesterol: 259mg | Sodium: 255mg | Potassium: 244mg | Fiber: 5g | Sugar: 20g | Vitamin A: 815IU | Vitamin C: 4.9mg | Calcium: 81mg | Iron: 1.6mg

Like this recipe? Check out my new cookbook, or get all my recipes (over 500!) in a personalized weekly meal planner here!

What is your favorite healthy dessert? Share below!

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Category: Breakfast Recipes, Dessert Recipes, Recipes

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About Katie Wells

Katie Wells, CTNC, MCHC, Founder and CEO of Wellness Mama and Co-Founder of Wellnesse, has a background in research, journalism, and nutrition. As a wife and mom of six, she turned to research and took health into her own hands to find answers to her health problems. WellnessMama.com is the culmination of her thousands of hours of research and all posts are medically reviewed and verified by the Wellness Mama research team. Katie is also the author of the bestselling books The Wellness Mama Cookbook and The Wellness Mama 5-Step Lifestyle Detox.

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Reader Interactions

Discussion (23 Comments)

  1. Maxine Alchek

    March 19, 2020 at 9:48 AM

    5 stars
    Crazy easy! Super moist– almost like an English pudding it’s so wet. Even better the next day! To be honest, I wouldn’t bring this for a Thanksgiving dessert unless everyone there was paleo. The texture is almost like a dense cornbread. But this is scrumptious healthy and I’ll be making this regularly. So grateful to find this recipe. Thank you!

    Reply
  2. Rose

    July 18, 2019 at 3:23 PM

    Do you think “baking” this using the cake setting on the Instant Pot would work well?

    Reply
  3. Teresa Hodges

    December 25, 2017 at 9:57 AM

    Is the butter half a cup or half a stick?

    Reply
    • Wellness Mama

      December 26, 2017 at 10:00 AM

      1/2 cup – thanks for the catch!

      Reply
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