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Paleo Pineapple Upside Down Cake

Posted on Sep 25, 2015 | 0 comments

Paleo Pineapple Upside Down Cake

Paleo Pineapple Upside Down Cake


The visual delight of a Paleo Pineapple Upside Down Cake, along with its light, fresh taste, makes it a superb paleo treat to share. It’s a snap to make with simple ingredients, perfect for those just starting out with paleo baking.

 

I used canned pineapple and frozen dark sweet cherries, for convenience, when I made the Paleo Pineapple Upside Down Cake in the photos. However, if you are baking during fresh cherry season, go ahead and use fresh bing cherries instead of canned ones. Same goes for substituting in fresh pineapple slices, for canned ones, if you have access them.

 

I have found this Paleo Pineapple Upside Down Cake to only improve in taste and texture after chilling overnight in the refrigerator. This makes it ideal as a make ahead paleo dessert, or for when you must take it on the road for parties or potlucks.

 

Paleo Pineapple Upside Down Cake

 


Paleo Pineapple Upside Down Cake

  • Prep time:  25 minutes
  • Cook time:  40-45 minutes
  • Servings: 8

 

PREPARE THE CAKE PAN:

  • 1 TBS. butter or ghee
  • 2 TBS. birch xylitol, maple sugar or coconut sugar (for dusting the cake pan)
  • 7 slices fresh-cut (1/4″ thick), or canned pineapple in unsweetened juice (reserve the juice)
  • about 20 thawed sweet dark cherries, from a bag of frozen fruit (or use fresh pitted bing cherries if they are in season)

DRY INGREDIENTS:

WET INGREDIENTS:

(Payton’s Paleo 30 Day Challenge friendly if made with xylitol or stevia)


1) Pre-heat oven to 350°

2) Using the butter or ghee, grease the bottom, and one inch of the sides, of a 9 1/2″ springform pan.

3) Sprinkle your sweetener of choice evenly onto the bottom of your buttered springform pan. Shake, tap and rotate the pan to coat it evenly with the sweetener.

4) Place a single layer of pineapple rings on top of the sprinkled sweetener. Place the cherries in all the ring holes and the gaps between the pineapple rings.

5) In a large mixing bowl, whisk together all dry ingredients. Set aside.

6) In a separate bowl, beat together all wet ingredients until smooth.

7) Beat dry ingredients into wet ingredients until well mixed.

8) Pour the batter over the pineapple rings and cherries in the pan.

9) Bake for 40-45 minutes, or until golden brown.

 

Allow the Paleo Pineapple Upside Down Cake to cool, then remove the outer ring from the springform pan. Place a serving dish on top of the cake and invert it along with the springform plate, so the cake is now pineapple side up on your serving dish.

 

This Paleo Pineapple Upside Down Cake taste delicious with or without my Paleo Vanilla Sauce drizzled on top.

 

xylitol dusted cake pan

Xylitol dusted cake pan

Paleo Pineapple Upside Down Cake

pineapple slices and cherry halves on greased and sugar dusted pan

 

 

 

 

 

 

 

 

 

 

Paleo Pineapple Upside Down Cake

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