Pineapple Upside-Down Cake

Yield: 6 servings
Preparation Time:15 minutes
Cooking Time:50 minutes


  • 5 tablespoons raw honey, divided
  • 2 (½-inch thick) fresh pineapple slices
  • 15 fresh sweet cherries
  • 1 cup almond flour
  • ½ teaspoon baking powder
  • 2 organic eggs
  • 3 tablespoons coconut oil, melted
  • 1 teaspoon vanilla extract
  • Fresh cherries, for garnishing



  1. Preheat the oven to 350 degrees F.
  2. In an 8-inch round cake pan, place about 1½ tablespoons of honey evenly.
  3. Arrange the pineapple slices and 15 cherries over honey in your desired pattern.
  4. Bake for about 15 minutes.
  5. 1n a bowl, mix together almond flour and baking powder.
  6. In another bowl, add eggs and remaining honey and beat until creamy.
  7. Add coconut oil and vanilla extract and beat until well combined.
  8. Add flour mixture into egg mixture and mix until well combined.
  9. Remove the cake pan from oven.
  10. Place the flour mixture over pineapple and cherries evenly.
  11. Bake for about 35 minutes.
  12. Remove from oven and keep aside to cool for about 10 minutes.
  13. Carefully invert the cake onto serving plate.
  14. Garnish with cherries and serve.


Nutritional Information per Serving:

Calories: 265
Fat: 17.1g
Saturated Fat: 7g
Sodium: 28mg
Carbohydrates: 23.1g
Dietary Fiber: 2.6g
Sugar: 18.2g
Protein: 3.6g