Pineapple Upside Down Cake (Paleo)


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!  :)


For the Cake:
  • 2 1/4 cups almond flour
  • 1/3 cup 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

Directions:
  1. Preheat the oven to 375ºF.
  2. In a large bowl, combine the dry ingredients (almond flour, shredded coconut, salt, & baking soda).
  3. Add the wet ingredients (eggs, 1/3 cup melted coconut oil, honey, and vanilla), and mix until the flour is fully incorporated.
  4. Heat the grass-fed butter or ghee and coconut sugar in a microwave safe bowl until the butter melts.  Add the pineapple and stir.
  5. In a 9" glass baking dish, pour the syrupy pineapple mixture & spread to coat the bottom.
  6. Spoon the cake batter over top, and smooth until even.
  7. 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.
  8. Allow the cake to cool for at least 10 minutes, then top with an upside down serving dish or plate.
  9. Flip the baking dish over, so the serving plate is now on bottom and the cake is bottom-side-up on the plate.
  10. Slice into squares & serve warm.  Store leftovers in the fridge!


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3 comments:

Sarah said...

I'm not needing it to be paleo but the recipe sounds very good. I have never used almond flour. To replace the almond flour for whole wheat flour do you think I can use the same amount that is called for? Thanks in advance!

Rachel Page said...

That is one gorgeous upside down cake.

Jessie B said...

:D Thank you!!