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Gluten free Pineapple Upside Down Cake
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 8
Ingredients
Cake
- 1/2 cup coconut flour
- 1/2 cup Superfine Blanched Almond Flour
- 1 teaspoon baking soda
- 1/2 teaspoon sea salt
- 1 teaspoon pure vanilla extract
- 1/2 cup melted butter
- 1/2 cup of pineapple juice taken from the can
- 1/4 cup of coconut sugar
- 4 large eggs
- 1/2 cup milk of choice
Pineapple Topping
- 1/4 cup 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
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Preheat your oven to 350 degrees. Grease a 8" round baking pan.
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Sprinkle 1 tablespoon of coconut sugar on the bottom and then place the cherries.
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Cover the crushed pineapple in a thin layer over the top, and pour the melted butter over the top and then set aside.
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In a large mixing bowl combine the cake ingredients and mix with an wooden spoon until completely blended.
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Pour over the pineapple and place in your oven to bake for 35 to 40 minutes.
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Remove from the oven and let cool. Flip the cake onto a platter and then let sit for 15 minutes before chomping!