Back in my grain eating days, I prided myself on my pineapple upside down cake. Seriously people asked me for the recipe all the time and the sad thing was that it was box cake mix that I just jazzed up with a ton of butter and sugar.
I had to use butter for the Grain free Pineapple Upside Down Cake recipe because the flavor of butter and coconut sugar are what make this taste true to me.
A couple of notes. You need to let this sit out for 15 minutes before diving in. The top of the cake needs to dry out a touch. If you want this to have a slightly more caramelized top, you can add more coconut sugar.
Grain free Pineapple Upside Down Cake
- 1/4 cup of melted butter
- 1 cup of crushed pineapple drained 32 oz can of crushed pineapple -save juice
- 1 tablespoon of coconut sugar
- 5 fresh or frozen cherries
Preheat your oven to 350 degrees. Grease a 8" round baking pan.
Sprinkle 1 tablespoon of coconut sugar on the bottom and then place the cherries.
Cover the crushed pineapple in a thin layer over the top, and pour the melted butter over the top and then set aside.
In a large mixing bowl combine the cake ingredients and mix with an wooden spoon until completely blended.
Pour over the pineapple and place in your oven to bake for 35 to 40 minutes.
Remove from the oven and let cool. Flip the cake onto a platter and then let sit for 15 minutes before chomping!
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