Pineapple Upside Down Cake

This recipe makes one 8-inch round cake. In order to make it in a bundt pan, the recipe will need to be doubled.

Grease your pan of choice with Coconut Oil

Spread evenly on the bottom of your pan:

3 Tbsp Grapeseed Oil

Sprinkle over the oil:

1/4 Cup Coconut Sugar

Drain and save the juice from:

1 (10 oz) Can of Pineapple Slices in juice

Place one pineapple ring in the center of the coconut sugar. Then place them around that ring, filling in the spaces.

(If you are using a bundt pan, cut the rings in half and lay them rounded side down into the bundt pan grooves.)

In a mixing bowl, whisk together:

1 1/2 Cups Baking Mix (see recipe in blog post)

1/2 Cup Coconut Sugar

In a measuring cup, mix together:

1 Cup Pineapple Juice

1 Egg (Or Substitute)

2 Tbsp Grapeseed Oil

1 tsp Vanilla Extract

Preheat Oven to 375 Degrees

Add wet ingredients to dry ingredients and beat until well mixed.

Pour cake batter over pineapples (carefully if using a bundt pan, they do like to fall over) Smooth with a spatula if needed, it may just pour nicely.

Bake in preheated oven for 30 – 35 minutes. When cake is done, place a plate over the pan and turn it upside down, carefully remove the pan while still hot so that the coconut sugar does not harden and stick.



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I am a wife and mother of two furkids, Nemo the tiny toy poodle and Riley the awesome tabby cat and a human baby born in March 2017. Our household is completely gluten and dairy free and I love baking new yummy recipes to share with my wonderful friends and family! My recipes are requested a lot, so I decided to start this blog to share these awesome recipes with anyone who is interested. Enjoy!

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