I will admit it—I totally have this pineapple obsession currently.  I mean, aren’t they just the cutest…especially these baby pineapples?! Funny story, my dog Libby was totally scared when I brought these baby pineapples home from the market.  She is pretty much the friendliest, tail wagging dog ever but very timid…and she sort of (ok fully) likes all the attention on her, so maybe she was a bit jealous of all my picture taking of these adorable baby pineapples.  But enough of that and on to this delicious recipe!

So in 6th grade, I threw my first party with one of my friends, and yes, we hand made invitations and grass skirts and all the food…well my mom probably helped a lot too! It was a Hawaiian themed party and I remember having pineapple upside down cake. OH my goodness it’s amazing, and ever since it has been one of my favorites!

Living here in Hawaii, the land of palm trees and pineapples, meant I just had to re-create this classic cake recipe for you all using healthy ingredients!  I initially had this recipe on my list for my print cookbook, All American Paleo Table, coming out in just 7 weeks (what, what!) but there are quite a few other cake recipes in the book so I didn’t quite have the space to include it.  But, hopefully you will love this grain-free pineapple upside down cake, because it is quite scrumptious I must say.  Speaking of scrumptious, have you seen my new photography ebook, Scrumptious & Styled?  If you love pretty photos and eating all the pretty foods, you will LOVE it!

This grain and gluten free pineapple upside down cake is light and sweet and delicious topped with crunchy coconut flakes or whipped cream, well… because I top everything in whipped cream! It’s funny because I was never really a cake person until I started making my own desserts and baking with grain free flours and natural sweeteners.  These types of cakes just taste so real to me, perfectly sweet and practically a meal in themselves, yes cake for breakfast always is the best!  I based this recipe off my absolute favorite Orange & Rosemary Cake and I am sure you all will love it!

Paleo Pineapple Upside Down Cake

Pineapple Upside Down Topping

• 1 heaping full cup crushed fresh pineapple
• 2 tbsp butter, melted
• 1 tbsp maple sugar

Cake Ingredients

• 3 cups blanched almond flour
• 3 eggs
• 4 tbsp butter, melted
• 1/3 cup raw honey
• 1/3 cup whole milk, plain yogurt (coconut yogurt for dairy free/Paleo)
• 2 tbsp fresh pineapple juice
• 1 1/2 tsp baking soda
• 1 tsp vanilla extract

Pineapple Glaze

• 1/4 cup fresh pineapple juice
• 3 tbsp raw honey

toasted coconut flakes and whipped cream, to garnish

Directions

• Preheat the oven to 350 degrees F and adjust the oven rack to the middle position.
• Core and peal your pineapple and chop about half of it into small chunks (you can save the rest for munching or smoothies).  Use a potato masher or muddler to crush the pineapple.  Strain the fruit from the juice, setting the juice aside for later, and measuring out 1 heaping full cup of pineapple.  Pour the melted butter into the bottom of a 9-inch non-stick round cake pan (if not using a non-stick, I recommend coating the pan with coconut oil), swirling it around the bottom and sides to completely coat the pan.  Sprinkle the maple sugar around the bottom.  Arrange the crushed pineapple around the bottom as well.  Set aside.
• To make the cake, mix together all the ingredients using a hand mixer to form a smooth cake batter.  Scrape down the sides and bottom of the bowl and mix briefly again.  Pour it on top of the pineapple.
• Bake for 24-28 minutes or until a tester comes out clean.
• Set the cake aside to cool for 25 minutes.  Run a knife around the edges of the cake pan before inverting it carefully onto your serving dish.
• While the cake is finishing cooling, prepare the glaze by lightly melting together the juice and honey and stirring until smooth.  Slowly pour the glaze on top of the cake, allowing it to soak in before pouring on more glaze (keep in mind you probably will not use all the glaze).
• Cool completely, slice and garnish with toasted coconut flakes and whipped cream if desired.

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