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4.5 from 10 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. 
Prep Time20 mins
Cook Time25 mins
Total Time50 mins
Course: Dessert
Cuisine: American
Servings: 6 people
Calories: 352kcal
Author: Katie Wells



  • 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!


  • 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.


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