Pineapple Upside Down Cake

Pineapple Upside-Down Cake

Serves 8-10


  • Fresh pineapple
  • Canned red pitted cherries (handful)
  • ½ C brown sugar
  • ¼ C coconut oil


  • 1 1/3 C of all-purpose flour
  • 1 Can of coconut milk (firm part, discard water)
  • ½ C of brown sugar
  • ½ C of macadamia nuts, crushed
  • ½ C of coconut oil
  • ½ C of pineapple juice
  • 1/4 C of maple syrup
  • 1 egg
  • 1 tsp of baking powder
  • 1 tsp of vanilla
  • ½ tsp of salt

Coconut Cream

  • 1 Can of coconut milk, (only cream, discard water)
  • 2 Tbsp. of agave syrup or maple syrup
  • ½ tsp of vanilla

Directions: Topping: remove skin from pineapple and slice into ¼ inch slices, cut out a hole in the center to remove the heart. Mix brown sugar with the coconut oil, spread on a non-stick cake pan. Place pineapple slices on the pan and fit empty sections with pieces of pineapple, put cherries in the center of the pine apple slices and any other cracks. Mix in remaining ingredients of the batter, and pour on top of pineapple. Set oven to 350 degrees and bake for 30-35 minutes, until top is golden brown. Remove from oven and set aside to cool for 20 minutes, flip on to plate, top with coconut cream. Coconut Cream: Mix ingredients, chill in freezer for 15 min. Slice cake, top with cream, enjoy!


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