April 13, 2015   By Kelly Bejelly

grain free pineapple upside down cake

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

grain free pineapple upside down cake

Grain free Pineapple Upside Down Cake

Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Servings: 8
Author: Kelly Bejelly @ A Girl Worth Saving
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Ingredients

Cake

Pineapple Topping

  • 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

Instructions

  1. Preheat your oven to 350 degrees. Grease a 8" round baking pan.
  2. Sprinkle 1 tablespoon of coconut sugar on the bottom and then place the cherries.
  3. Cover the crushed pineapple in a thin layer over the top, and pour the melted butter over the top and then set aside.
  4. In a large mixing bowl combine the cake ingredients and mix with an wooden spoon until completely blended.
  5. Pour over the pineapple and place in your oven to bake for 35 to 40 minutes.
  6. Remove from the oven and let cool. Flip the cake onto a platter and then let sit for 15 minutes before chomping!

 

© 2011-2015, A Girl Worth Saving. Feel free to pin my posts but do not repost my full recipe on your blog, Tumblr, or any other website.

 

Leave A Reply

48 Comments

  • April 13, 2015 at 7:52 am

    I’ve been waiting for you to post this 🙂 Looks so good, Kelly!

    • April 13, 2015 at 3:15 pm

      Aw, Thanks Vanessa! I think the same about your work hun!

  • April 13, 2015 at 10:05 pm

    Holy Batman, this looks too good!

  • Lana
    April 14, 2015 at 4:19 am

    My husbands birthday is next week and he requested a pineapple upside down cake. Perfect
    timing 🙂 Thank you!

  • Lisa
    April 22, 2015 at 2:22 am

    The butter in the topping- did you decide against it ultimately?

    • April 22, 2015 at 7:21 am

      Ops, just updated it. Yes, I did do the butter on the topping.

  • Eve
    April 22, 2015 at 3:19 am

    Hi Kelly,i cant wait to make this and of course eat it 🙂 is it possible to substitute the 1/2 cup of butter for coconut oil? Im following the wahls paleo plus protocol because of my ms so cant have butter. Thank u

    • April 22, 2015 at 7:20 am

      The flavor will be different Eve. Can you do ghee? If not, it will work.

  • Sharon
    April 22, 2015 at 4:08 am

    Bummer about the butter. Can’t use it due to alpha-gal allergy. Any chance palm shortening can be used instead?

    • April 22, 2015 at 7:20 am

      The flavor will be different. Can you do ghee? Palm shortening will work though.

  • Laurie
    April 22, 2015 at 8:46 am

    OMG! My absolutely favorite cake! Making it today!

  • Stephanie
    April 25, 2015 at 5:00 am

    Hi-any suggestions on how to make this cake without almond flour? We have a tree nut allergy but coconut flour is safe. Thanks for your thoughts!

    • April 25, 2015 at 9:35 pm

      Can you eat sunflower seeds? You might try that?

  • Cary
    April 25, 2015 at 8:06 pm

    Could honey be used instead of coconut sugar?

    • April 25, 2015 at 9:34 pm

      You would have to adjust the dry ingredients. I haven’t done this but if I were going to try, I would start by adding a 1/4 cup of almond flour. The batter has a consistancy similar to cake batter. T

  • mary
    April 26, 2015 at 1:41 pm

    Should I assume you mix the 1/4 melted butter into the pineapple? i don’t see where it says what to do with that ingredient for the topping.

    • April 26, 2015 at 4:03 pm

      Hi Mary! Check out step 3 -” Cover the crushed pineapple in a thin layer over the top, and pour the melted butter over the top and then set aside.”

  • juanita
    May 4, 2015 at 7:47 pm

    Is there a big difference in coconut sugar and regular granulated sugar?

    • May 5, 2015 at 7:46 am

      It’s considered low glycemic and has a flavor similar to brown sugar.

  • Christina
    May 28, 2015 at 12:01 pm

    Ooooooo…..Mmmmmmm…….Gosh! So unbelievably delicious. Flavor, dense, moist, easy. What’s not to love.

    • September 10, 2015 at 11:29 am

      This is one of my favorite recipes to date 🙂

  • Mary
    June 13, 2015 at 7:00 am

    Sorry just reread the recipe. 1/2 cup pineapple juice clearly stated. Silly me!

  • Doreen
    September 5, 2015 at 8:55 am

    have never seen coconut sugar ! Can you do without it all together or use stevia instead ?

    • September 10, 2015 at 10:53 am

      I’m not sure what the conversion is from stevia to coconut sugar hun. You could use it but would have to tweak it yourself.

  • Elaine H.
    November 30, 2015 at 8:56 pm

    My husband and I love this recipe. I had leftover fresh pineapple that we spooned on as a garnish to the slices as they were served brought out the pineapple flavor even more. Great recipe.

    • January 18, 2016 at 10:07 am

      So glad you enjoyed it Elaine! I make this for my birthday!

  • Ginger
    January 24, 2016 at 9:51 pm

    Wonderful recipe! I made cupcakes out of your recipe and they tasted lovely! You know your stuff! 🙂

  • Nafie
    July 13, 2016 at 5:00 pm

    I just made it twice and both times it turned out eggy. I grease the pan with coconut oil maybe I put too much . And the cake had no flavor

    • November 14, 2016 at 1:44 pm

      Sorry it didn’t work out for you hun.

  • December 12, 2016 at 10:36 am

    This is super fun and way easier than I would have thought! I love that you don’t need a special pan to make it! One of my girls would just LOVE this for her birthday – I just showed her and she was really excited!

  • December 12, 2016 at 11:33 am

    I’ve actually NEVER had pineapple upside down cake! I think this will be my first recipe to try. It looks seriously good. Way to rework a classic 🙂

  • December 12, 2016 at 12:06 pm

    Kelly this pineapple cake looks so moist and delicious ! Oh my goodness, you are making me so hungry !

  • December 12, 2016 at 12:24 pm

    This cake is a MUST this Christmas, after all I’m in the land of pineapples… Hawaii!
    Mahalo for this recipe!

  • December 12, 2016 at 2:46 pm

    Wow Kelly, this looks incredible! What do they say? Don’t go to the grocery store while hungry? Well, they should also say don’t look at your blog posts while hungry… I even have all the ingredients 🙂

  • December 12, 2016 at 4:41 pm

    My mom used to make a great pineapple upside down cake, but neither one of us has had it since going wheat free, so thanks for an amazing looking recipe!

  • December 12, 2016 at 5:25 pm

    This looks so delicious and easier than I would imagine! The texture of the cake itself looks a,gazing and I’m sure the pineapple topping is so good! Pinned 🙂

  • December 13, 2016 at 6:08 am

    I love pineapple upside down cake and your version is so pretty! Love that it’s studded with cherries.

  • December 15, 2016 at 11:56 am

    Would you believe it when I say I’ve never had pineapple upside down cake before? Can’t wait to try this one out!!

  • December 15, 2016 at 4:24 pm

    I am so making this! Looks delish! Thanks for sharing! and I love the purple cake stand too!

  • December 16, 2016 at 7:58 am

    This looks so easy, moist and delicious! I love that it has really simple ingredients that I have kicking around my kitchen already! Plus, a fun and different idea to bring to those holiday potlucks!