Paleo Pineapple Upside-Down Cake

Paleo Pineapple Upside-Down Cake Recipe


Now that summer break for the kids is in session, the kids are asking for some dessert treats to fill in the gaps between camp activities, piano lessons and great outdoor fun! For me, I always enjoyed Pineapple Upside-Down Cake. It was one of my mom’s favorite treats to bake for the kids.

Looking for opportunities to reduce refined sugars and use whole grain-free ingredients. I came across this fantastic Pineapple Upside-Down Cake recipe in my new favorite cookbook, Sweet Laurel! I made a few alterations to fit my family’s tastes.

The base sweetener for most of the recipes is Maple Syrup. It’s a great sweetener that makes the bakes ultra moist and is filled with nutrients – potassium, magnesium, iron and other great minerals for growing boys! It’s also made with Coconut Oil, providing a dairy-free alternative to butter and is rich in fiber, vitamins C, E, B1, B3, B5 and B6. The fat content in coconut oil is made up of medium-chain saturated fatty acids which are rapidly metabolized into energy in the liver and less likely to be stored as fat in the body! Perfect for my family sedentary habits with technology.

The results of this bake were outstanding and my husband made a wonderful suggestion after taking a few bites. Add toasted, unsweetened organic coconut flakes onto to compliment the coconut oil flavorings that come through in the delicious dessert.

Another all-natural ingredient that isn’t process is Himalayan Pink Salt. This ingredient is loaded with minerals and according to Sweet Laurel, eight-four minerals in total! In addition, it has a great Ph-balancing quality. All in all this, desserts is guilt free for everyone to enjoy!

Paleo Pineapple Upside-Down Cake Recipe

1/4 cup of coconut oil melted

1 cup maple syrup

1 can organic crushed pineapple drained

2 large eggs

1 tbs vanilla extract

2 1/2 cups almond flour

1/2 tsp himalayan pink salt

1/2 tsp baking soda

3 cups fresh cherries – pitted and cut in half

1/2 cup maple syrup

1 juice from an organic lemon

Preheat oven to 350 degrees.

Make the cherries ahead of time by boiling them in a small saucepan with the 1/2 cup maple syrup an lemon juice. Boil down for about 15 minutes until cherries are softened and liquid is thickened. Set aside.

For cake, boil for In small saucepan, reduce down 1/2 cup of the maple syrup for 10 minutes until it is reduced to a thick consistency to pour atop the cake after baking. Set aside and let cool.

Meanwhile, make the cake by using some coconut oil to grease the 9-inch cake pan, bottom and sides. Take your single cherries and place in a design at the bottom of the pan and fill in with the drained pineapple.

For the batter, whisk the eggs, coconut oil, remaining 1/2 cup maple syrup and vanilla in a medium size bowl. Whisk the flour, salt, and baking soda and then add to liquid mixture a little at at time until a batter forms.

Pour batter into the pan, completely covering the fruit. Tap down to remove air bubbles and bake for 25 minutes or so, until center is firm. Remove and quickly turn over onto a cake plate. After a few minutes of cooling, or just before serving, glaze top of cake with reduced maple syrup. Serve and enjoy the bake!



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