This post contains affiliate links. As an Amazon associate I earn qualifying purchases. Click here for more about this policy.
I've partnered with Dole Packaged Foods to bring you this post. All opinions expressed are my own.
This Almond Flour Upside Down Pineapple Cake is Paleo, dairy-free and simple to make! A pineapple flavored cake that's perfect for any season. Paleo + Gluten Free
Let's talk cake! A cake that tastes like real cake, shines as bright as the sun and makes you feel like you've been transported to a tropical island. Sun, islands, cake.
That means we can breeze into the holiday season feeling light, zesty and tropical. We can all use more of that any time of year, am I right?
While I'm sure we all could use a tropical location and I can't offer you one, I can offer you the next best thing. Tropical warm thoughts and a slice of cake.
Are you ready to feel light, refreshed and bake up this goodness? It's perfect for holiday entertaining!
Almond Flour Upside Down Pineapple Cake
Made with Dole pineapple slices, this oh so tasty almond flour upside down pineapple cake not only is a bundle of deliciousness but also makes a scrumptious dessert, snack or treat. The pineapple adds natural sweetness and a boost of Vitamin C. Something we all can use a little more during the colder months.
Dole Packaged Foods makes it easy and convenient to add healthy foods to your baked goods. I recommend you buy an extra can to munch on as you bake your little heart out.
What You Need
- Dole Pineapple Slices
- Almond Flour
- Eggs
- Olive Oil
- Maple Syrup
- Apple Cider Vinegar
- Baking Soda, Salt
- Shredded Coconut
- 9-Inch Springform Pan
How To Make It
Prepping your cake is very simple. Layer the pineapple slices on the bottom of a 9-inch springform pan layered with parchment paper.
Then blend the ingredients together according to the recipe instructions, pour it over the pineapple slices, bake and wait.
It's really the easy. In fact, the hardest part is not eating all the pineapple slices before layering it in the bottom of your pan!
Helpful Tips
Measure the almond flour properly by loosely spooning it into a measuring cup instead of dunking and packing it into a measuring cup from a flour bag.
Packing flour into a measuring yield twice as much flour. Loosely spooning it will yield a soft and spongy cake.
After your cake is finished baking, let it sit 10-15 minutes at room temperature prior to removing the springform. This will allow the cake to set up nicely, so you get perfectly cut slices.
Oh, and one final tip. Super important! Really want to do this so listen up. Reserve the pineapple juice from the Dole can and save for drinking on the side. It's the perfect way to wash down a slice of cake!
Almond Flour Upside Down Pineapple Cake
Ingredients
- 20 ounce pineapple slices liquid drained, room temperature
- 6 eggs room temperature
- 1/2 cup maple syrup
- 1/2 cup extra virgin olive oil
- 2 teaspoons apple cider vinegar
- 4 cups almond flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1/4 cup shredded coconut + more for topping
Instructions
- Preheat oven 350°F and line the bottom of a 9-inch springform pan with parchment paper cut into a circle to fit the bottom of the pan. Grease the sides of the pan with oil.
- In a large mixing bowl, add the almond flour, salt and baking soda. Stir the ingredients together to combine. Set aside.
- Using a standing mixer or hand mixer, mix the eggs together with the vinegar 2 minutes until thick and smooth.
- Add the maple syrup and olive oil. Blend until smooth.
- Slowly add the flour mixture to the liquid mixture, ¼ cup shredded coconut and blend until combined.
- Arrange the pineapple rings on the bottom of the spring form pan in an even layer. They should fit nicely together in a perfect fit.
- Pour the batter over the top of the pineapple rings and smooth into an even layer with a spatula.
- Bake 25 minutes at 350 F then remove from the oven and cool in the spring form pan 10-15 minutes at room temperature to set.
- Once cooled, release the spring mold and turn the cake over a cake stand or large plate. Carefully, peel the parchment paper from the pineapples. Cut into slices and serve with extra shredded coconut on top.
- Store cake in the refrigerator up to 7 days.
Video
Notes
- My Amazon shop has more products similar to those used for this recipe and that I recommend to my nutrition clients.
Nutrition
This recipe is delicious. I’m new to using almond flour and for me, it’s more like a loaf (like banana nut bread) than a cake, but it was so moist and light. We all loved it and will definitely make it again. The reserve pineapple juice I used for sparking water spritzers.
Glad you enjoyed it Pam - thanks for the review!
I've never baked a cake of any kind before-- but your recipe worked like a charm!! It's delicious and made me look like a pro!! My only tweaks- cherries- not marachinos- in each pineapple hole, and 1/4 cup of oat milk as my batter seemed a bit thick. I will make this cake forever!! Thank you!!
So glad to hear you enjoyed it and love that you put your own spin on it!
I used crushed pineapples. It tastes OK, just wondering about the color, it looks greyish?
Hard to say since I wasn't there when you made it. Did you use almond meal instead of almond flour by chance? Also, it could be the pan you used. The coatings can alter coloring especially when you combine something acidic like pineapple.
I only have a stonewear 9 inch bowl. Will that work instead of the 9 inch spirngform pan?
You could, but not sure how you would get it out? The pineapple is on the bottom so you would have to get creative with that.
I usually don't like pineapple but pineapple upside down cakes are amazing. This looks super yummy. I'll have to give this recipe a try!
Same here! I hope you like the cake!