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.