Mother’s Day Pineapple Upside-Down Cake

Baker Bettie Gluten Free, Holidays, Paleo, Sweets 20 Comments

Hub Grub: Creamy Shells and Cheese with Roasted Broccoli
Strawberry Shortcake Pancakes

Paleo Pineapple Upside-Down Cake

This post is for my mother.

Yes, a recipe is involved too.  But I choose this recipe with my mother in mind.  To honor her in some way.

Paleo Pineapple Upside-Down Cake

You see, my mom once told me that her mother used to make pineapple-upside down cake every year for her birthday and this was her favorite cake.  I never got to meet my grandmother on my mom’s side.  But I’m guessing she must have been a neat lady.  I’m guessing this because anyone who likes to bake and cook is “neat” in my book, and also because she raised the beautiful woman who is my mother.
My mom is seriously one of the most hard working and giving people I’ve ever met.  I’m serious.  She never stops.  She is constantly on the go taking care of everyone else, and giving so much of herself.  I appreciate her more than I could really ever verbally express.
So mom, this is for you.  I wish I could be with you today, and if I were I would make you this cake.
Happy Mother’s Day mom and to all the other mother’s out there who give so much of themselves to take care of their families and friends.

Grain Free Pineapple Upside-Down Cake (paleo)
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For the bottom of the pan
2 tbsp coconut oil, melted
1/3 cup coconut sugar
pineapple rings
1/3 cup shredded coconut
maraschino cherries
For the Cake
1 cup almond flour
1/3 cup coconut flour
1 tsp baking soda
1/2 tsp cinnamon
1/2 tsp salt
4 eggs
1/3 cup almond milk (or coconut, soy, or regular milk)
1/3 cup apple sauce
2 tbsp coconut oil, melted
1 tbsp vanilla extract
1/2 cup coconut sugar


  1. Grease the bottom of an 8inch round pan with coconut oil.
  2. Sprinkle the coconut sugar over the oil.
  3. Lay the pineapple rings in an even layer over the sugar.
  4. Place maraschino cherries in the center of each pineapple ring.
  5. Sprinkle shredded coconut over the pineapple slices. Set aside while preparing batter.
  6. Preheat oven to 350 degrees
  7. Combine all of the cake ingredients in a large mixing bowl.
  8. Use a hand mixer or a whisk and mix all ingredients until well combined
  9. Pour the cake batter over the pineapple in the cake pan
  10. Bake for 40-50 minutes, until a toothpick comes out clean from the center
  11. Allow to cool for 20 minutes before flipping out onto a serving platter.


grain free, dairy free, paleo friendly


Hub Grub: Creamy Shells and Cheese with Roasted Broccoli
Strawberry Shortcake Pancakes

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Comments 20

  1. charityhitt

    Reblogged this on Sweets By Charity and commented:
    In honor of my own wonderful mother… I’m currently traveling and can’t wait to spend time with her (and my blog) when I get back! This looks like a great grain free recipe from Baker Bettie for one of my all time favorites- Pineapple-Upside Down Cake. Happy Baking! Charity

  2. loverbean

    This was my grandmother’s favorite, too, and my mother made it in her honor quite often. Yours is lovely with the pink blush from the maraschinos.

  3. eatandgetmoving

    Yum yum yummy!! I’ve actually been baking all day yesterday 😉 there is nothing better than having a relaxing day in the kitchen tinkering on recipes and tasting all the fresh baked goods, especially on Mother’s Day together with mum herself!

  4. Maria

    Beautiful photos!! I loooove pineapple, yet I’ve never tasted upside down pineapple cake. OMG! I think I’m in loooove lol. Thank you soooo much for sharing this recipe!

  5. Cara

    Your mom sounds like such a beautiful person who, without a doubt, raised an equally beautiful daughter. Look at you–you have already acclamated so perfectly into this Paleo lifestyle. Amazing!

  6. cookingactress

    So sweet 🙂 Mom’s are the best. I love how you honored her here. (on a side note: love the new site design!)

  7. Lou

    I’ll have to give this recipe a try… my partner’s FAVOURITE is Pineapple Upside down! I bet your Mama was tickled pink 🙂

  8. Dafni

    I made this today for my husband’s birthday and we LOVE IT!! Seriously! So delicious. We’ve been eating it all evening.

    We’ve tried several Paleo recipes recently and have not had much luck, so I was nervous making this. But I couldn’t be happier! Super moist, delicious, soft cake. I only had almond meal on hand so I gave it a quick whirl in the food processor and it worked perfectly. The cake wasn’t grainy at all. Such a great recipe!! Thank you so much!

  9. Analys

    So excited to make this!! Looks amazing! My only doubt is, how much coconut sugar? You listed it twice on the ingredient list , so it’s a little confusing!

    1. Post
      Baker Bettie

      Hi Analys,

      The first amount of the coconut sugar goes in the bottom of the pan as instructed, and the second amount of coconut sugar goes into the actual batter of the cake. I have updated the recipe to make it more clear which amount goes where. Hope you enjoy!

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