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Paleo Pineapple Upside Down Cake

Ok, here is another recipe for you. I recently bought a cast iron skillet and when I was purchasing it the woman at the register was talking about how she loves to make pineapple upside down cake in hers. So, I thought, I can make that paleo! I had just made a strawberry breakfast cake by Primally Inspired (  and that gave me a great idea on how to make the batter for it. The "cinnamon crunch topping" on that breakfast cake is like crack! I couldn't stop eating it while I was making it! 

So, here is my Paleo version of the pineapple upside down cake. I have two great kitchen tools that I used besides the awesome cast iron skillet (if you don't have one, get it now). I used pineapple corer/slicer, like this one:
and it works great to get beautiful rings from a whole pineapple. If you are just going to dice the pineapple, don't bother, but when you need rings like I did for this, then the corer/slicer is great.

I also used my brand new Cherry pitter- which was a great help so that I could use, real
fresh cherries in this recipe and not jarred ones with lots of yucky ingredients in them.

Okay, so let's get down to business, this is how I did it.

Paleo pineapple upside down cake
2 tbs grass fed butter
5-6 pineapple rings
1/4 cup coconut sugar plus 1 tbs
5 eggs
1/3 cup coconut flour
2 tbs coconut oil melted
1 teaspoon vanilla extract
2 tbs honey
4 cherries, pitted and halved

Heat a cast iron skillet over medium heat, add butter and allow to melt, lay pineapple rings in the melted butter, sprinkle with 1/4 cup coconut sugar. Allow this to caramelize in pan.

Mix eggs with coconut flour, melted oil, vanilla extract, coconut sugar and honey and whisk until incorporated.

Pour cake batter over pineapple rings and top with halved cherries.
Just out of the oven.
Place in a 350 oven for 20 to 25 minutes. Let cool and then flip onto a serving dish. (carefully)
Finished product
 PS- I served this to my family and they didn't know that it didn't have white sugar or white flour in it. :) They devoured it. :)


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"Paleo Burritos" AKA stuffed collard greens

I recently discovered another use for collard leaves, a replacement for our old friend known as tortillas or wraps. After removing the stems and taking a quick 3 to 5 minute bath in boiling water they are ready to go. They are more durable than lettuce and fold over a little easier after being boiled. I have used them to make a variety of lunchmeat and grilled chicken wraps recently and then I got to thinking, couldn't I make a burrito out of them? Once I assembled them, it reminded me more of stuffed cabbage than burritos, call it whatever you want, they were still yummy. So, I'll share the recipe with you.

This recipe should be considered a guide and you can change and swap any way you wish.

Approximately 4 collard leaves
1 lb ground turkey
1/2 yellow onion sliced thin
1 green bell pepper sliced thin
1 4 oz can green chiles
1 15 oz can of diced tomatoes
the following spices can be added to your taste (I don't measure)
chilli powder
garlic powder


A while ago, I learned of a guy making t-shirts and stickers with the phrase Eat More Kale on them and I was like "wow, I love kale, I need those!". And upon going through the process of finding Robert Muller Moore's website I found out more about him and learned some shocking stuff that he is going through.

If you live in an area where the fast food chain, Chik-Fil-A exists you may be familiar with their slogan and signs (including a cow) that read, "Eat Mor Chikin". So, they have been fighting to keep Robert from using the phrase Eat More Kale as they believe it is too similar to their slogan.

I support the Eat More Kale website, I'm a fan on facebook and I try to follow the story as best I can. Recently, I saw another blogger share a post about this struggle, including the Letter of Protest (see end of this post for reference) that Chik-Fil-A submitted, as I began to read it, I became very annoyed. Chik-Fil-A claims that because they …