Pineapple Upside-Down Cake is one of Superman’s favorite desserts, so I came up with this recipe to celebrate my favorite man!
Recipe: Superman’s Pineapple Upside-Down Cake
Cake batter:
1.5 cups almond flour
1/2 cup arrowroot or tapioca flour
1 tsp baking soda
1/2 tsp salt
1/2 cup melted coconut oil
4 eggs
1 TBSP pure vanilla extract
1/2 cup honey
Pineapple mixture:
4 cups chopped fresh pineapple (it was a bit less than one pineapple for me)
1/4 cup butter
1 TBSP pure maple syrup
Preheat oven to 325 degrees and grease a 9×13 pan with coconut oil. In a large bowl, whisk together the eggs and coconut oil. Then whisk in the vanilla and honey. Add in all the dry ingredients and stir until well combined. Heat butter over medium heat in a saucepan. Add pineapple and syrup and cook for a few minutes, then drain off the liquid. Pour into the 9×13 pan and carefully pour the batter on top. Bake in oven for 30-40 minutes, until golden brown and knife inserted comes out clean. To serve: Cut out a square and flip it over as you place it onto a plate so the pineapple is on top, and enjoy!
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Angela says
I made this today and was absolutely delighted with how it turned out. It is delicious!!!! So much less sugar than a traditional upside down cake. Thank you so much for sharing it!! I did use butter instead of coc. oil and canned pineapple (well drained) as that’s what I had. Just delicious. So glad I found your site!! This is truly one of the best gluten free recipes I’ve had turn out, too!
Shanti Landon says
Yay! Thanks for letting me know, Angela!
Amy says
Can I use tapioca flour only as my dry flour since I don’t have almond flour in the pantry and if so, do I use 2 cups to substitute?
Shanti Landon says
No, sorry. =( Tapioca is more like a starch (think corn starch), so it doesn’t work well as a direct sub. =( If you use another GF flour blend, you could sub that, though!
Chiara says
Thanks for the recipe!! Mine didn’t have that pretty yellow color as your pics but it was delicious!!
Lindsey says
I made this for a friend who isn’t familiar with gluten-free baking and he turned up his nose when I mentioned it was gluten-, dairy-, and refined sugar-free. But after one bite, he said it was one of the best cakes he’s ever had, so he’s now a believer! Thanks so much for this amazing recipe!
Cindy says
Don’t have tapioca flour what can be used instead?