In my last couple of weeks before starting work, I have been on a roll with the whole recipe creating thing.  
 
This past weekend, we were having a sweet tooth moment~ with no desserts or treats on hand, and no Enjoy Life chocolate chips for cookie-making 🙁  So, I got creative with what we had in the cupboards, and experimented with a recipe I had been thinking of for some time now…. Pineapple Upside Down Cake.
 
I used frozen pineapple pieces (these were Trader Joe’s ‘Pineapple Tid-Bits’), but fresh pineapple would be amazing too.  The ingredients are pretty simple, but the flavors in this are buttery, sweet, fresh, and amazing.  I added a little unsweetened coconut to give some extra texture & flavor, and it goes perfectly with the pineapple (if I do say so myself!)
 

The cake crisps up perfectly around the edges- forming a crust of sorts- and the inside stays incredibly moist.  It seriously melts in your mouth!
 
Make this ASAP & let me know what you think!  🙂
 
 
Print Recipe

Pineapple Upside Down Cake (Paleo)

Servings: 9
Calories: 360kcal

Ingredients

For the Cake

  • 2 1/4 cups almond flour
  • 1/3 cups shredded coconut (unsweetened)
  • 1/2 tsp sea salt
  • 1/2 tsp baking soda
  • 2 eggs
  • 1/3 cup coconut oil melted
  • 1/4 cup honey
  • 1 tbsp vanilla extract

For the Topping

  • 1/4 cup grass-fed butter or ghee, melted (you could also try coconut oil)
  • 1/4 cup coconut sugar)
  • 1 cup pineapple

Instructions

  • Preheat the oven to 375ºF.
  • In a large bowl, combine the dry ingredients (almond flour, shredded coconut, salt, & baking soda).
  • Add the wet ingredients (eggs, 1/3 cup melted coconut oil, honey, and vanilla), and mix until the flour is fully incorporated.
  • Heat the grass-fed butter or ghee and coconut sugar in a microwave safe bowl until the butter melts.  Add the pineapple and stir.
  • In a 9" glass baking dish, pour the syrupy pineapple mixture & spread to coat the bottom.
  • Spoon the cake batter over top, and smooth until even.
  • Bake for 20-25 minutes at 375ºF until browned around the edges and golden on top.  The cake should feel slightly firmed to the touch.
  • Allow the cake to cool for at least 10 minutes, then top with an upside down serving dish or plate.
  • Flip the baking dish over, so the serving plate is now on bottom and the cake is bottom-side-up on the plate.
  • Slice into squares & serve warm.  Store leftovers in the fridge!

Nutrition

Calories: 360kcal | Carbohydrates: 22g | Protein: 7g | Fat: 29g | Saturated Fat: 10g | Trans Fat: 1g | Cholesterol: 36mg | Sodium: 281mg | Fiber: 3g | Sugar: 15g | Iron: 1mg
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