Paleo Pineapple Upside Down Cake

Pineapples were on sale at Costco. I can’t pass up a sale, especially a food sale. 🙂 Bought it, made a cake. Here it goes.

Paleo Upside Down Cake

Ingredients (Top Layer):

1/2 Large Pineapple

1/3 c Dried Cherries

1/8 c Honey or Agave

Ingredients (Cake):

2 Large eggs (Separate eggs and yolk)

1/4 coconut oil

1/2 Honey or Agave

1/2 cup Pineapple Puree

2 1/2 c Almond Flour

Dash of Salt

1 tsp Baking Soda


Preheat oven to 350. In a small bowl, melt oil and agave in the microwave 15 secs at a time. Line the bottom of a springform pan with parchment paper. Spread oil/agave mix on the parchment paper. Take your pineapple, skin the sides and slice pinapple into three flat circles. Place flat on parchment paper. Take cherries, place on open spaces of parchment paper.

Now small bowl take your eggs and separate the yolks from the whites. Using a mixer whip the egg whites until a foamy, solid substance forms. This will take a while to accomplish. Set aside. In large bowl, mix yolks, honey, pineapple puree, almond flour, baking soda and oil. Mix. Now, gently add in foamy egg whites until thoroughly mixed.

Pour batter over pineapples in the pan. Bake for 28-32 minutes. Allow to cool. Remove sides of springform pan and place plate over cake. Flip and tadaa, pinapple upside down cake! Enjoy!

Recipe adapted from:


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