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
Servings: 6 people
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