This Pineapple Upside Down Cake makes the perfect dessert for Easter! My mom and I made this childhood favorite cake a little bit healthier than many of the original recipes we grew up eating. This homemade cake is simple to whip up and uses everyday ingredients that can be found in the pantry. The raspberries can be replaced with cherries or blueberries. We used monk fruit sweetener to lower the sugar and carb content. If you don’t have any at home, any sugar will work.
Pineapple Upside Down Cake
- 1 can sliced pineapple
- 1 tbsp ghee or coconut oil, melted
- 3 tbsp monk fruit sweetener
- 7-8 raspberries
- 2 cups almond flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 3 eggs
- 1 tsp vanilla extract
- 2 tbsp coconut oil, melted
- 1/3 cup almond milk
- Pinch of sea salt
- STEP 1. Preheat oven to 350 F or 180 C.
- STEP 2. Grease the bottom of a 9-inch cake pan with ghee. Sprinkle with 1 tablespoon monk fruit.
- STEP 3. Place the sliced pineapple in the pan. Add a raspberry inside each hole of the pineapple slices.
- STEP 4. In a large mixing bowl, combine the rest of the ingredients and mix well. If the batter is too thick, add a little more almond milk.
- STEP 5. Pour the batter in the cake pan. Bake for 35-40 minutes.
- STEP 6. Take the cake out of the oven and let cool for 10-15 minutes.
- STEP 7. Set a serving plate over the cake pan and flip the two together. The pineapple and raspberries should face up! Enjoy warm or cold and serve with coconut ice cream.
Tools/Products Used In This Recipe: