Paleo Pineapple Upside-Down Cake

  • Servings : 5
  • Prep Time : 0m
  • Cook Time : 5m
  • Ready In : 0m
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This one is from our great friend Esther at!!!

¼ c coconut oil
1/8 c maple syrup
2 fresh pineapple slices (one left whole, the other cut to fit edge)

In an 8 inch cake pan, place above amounts of coconut oil and maple syrup.
Place in oven preheating at 375 for about 5 minutes, or until melted and bubbly. Place sliced/cut pineapple slices into pan with oil/syrup mixture and return to oven for another 5 minutes.

While pineapple is in the oven, mix together all ingredients for cake.
Spoon over pineapple mixture in the cake pan. Return to oven and bake for 25-30 minutes until done. Let cake sit for 10 minutes after it comes out of the oven. Then flip onto plate. Serve warm or cool. Refrigerate leftovers.


  • 1/4 C Coconut Oil (melted)
  • ½ C coconut milk
  • 1 fresh pineapple slice (diced)
  • 1 C Almond Flour
  • 1/4 C Coconut flour
  • 2 Eggs
  • 1 tsp Vanilla
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/4 tsp sea salt


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Recipe Comments

Comments (6)

  1. posted by Jack on October 17, 2012

    Mine wound up separating into something awful looking… like some bread crusts with flan on top and some pineapples stuck in it. Don’t know what I did wrong.

    However, it did -taste- delicious, so I still consider it a win.

  2. posted by Allison on December 8, 2012

    This is one of the few Paleo recipies that I haven’t cared for. The maple syrup seemed to stick to the bottom of the cake pan, and the cake was not nearly sweet enough (and I’ve been on Paleo long enough to have gotten used to desserts being a lot less sweet than my pre-Paleo days). Not sure what went wrong. It looked beautiful when I took it out of the oven although when I flipped it part stuck to the bottom of the pan.

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