This post contains affiliate links. As an Amazon associate I earn qualifying purchases. Click here for more about this policy.
This Almond Flour Upside Down Pineapple Cake is healthier cake recipe with a burst of juicy pineapple flavor! It’s also gluten free, Paleo, dairy-free and simple to make! A pineapple flavored cake that’s perfect for any season.
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.
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 45-50 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
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hi Megan, Can I substitute lemon juice for the vinegar?
Most likely, yes. I have not tried it myself.
I made this cake with crushed pineapple, ( i squeezed some juice out of them) It turned out fantastic, Used spring form pan.
Glad you enjoyed it!
I haven’t made this yet but I’d like to make it into cupcakes. Would that work with this recipe?
I have not tried it myself.
I made this delicious cake for my mothers’ 92nd birthday today and sadly two back to back attempts failed due to the baking time. 25 minutes results in a un-baked cake . I flipped the cake over and it cracked as the center was still batter. I managed to put the caved in cake back into the spring loaded pan and baked it for 25 minutes . It was cracked a not presentable as a birthday cake but tasted delicious and so because I had enough pineapple and eggs, almond flour and maple syrup to bake another one I did. Unfortunately instead of thinking the baking time was the problem I thought that the first cake was not baked because I had placed a pan on the lower rack beneath the brand new spring loaded pan that I ordered off Amazon to make this recipe. I read reviews before selecting it that stated it leaks and the reviewers also advised that they put aluminum foil, as well as a pan
under to catch the leaked drips. So I placed a pan under it on the rack below. My mother thought that interfered with the oven circulation and that was why it did not turn out. But fact is I did everything the same but just omitted the pan second time around and unfortunately when I tried to turn the cake over onto the cake platter after it cooled for 15 minutes in the pan it broke apart when I attempted to turn it over onto a platter with batter unbaked in center oozing out of the baked 2 inch outer perimeter that cracked in several places . Bottom line the time needs to be around 50 minute! I had to buy a store bought cake for the party at the last minute since we had no cake.We did eat the first cake but the second was beyond help. This is a delicious cake just not correct instructions on recipe. I will make it again now that I am aware of this issue.
Is the flaked coconut for this recipe supposed to be sweetened or unsweetened? Can fresh pineapple work as well as canned?
Either one works. I used unsweetened because I do not like things overly sweet.
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!