Back when I was constantly battling sugar cravings and energy crashes, desserts were a slippery slope. I wanted something sweet—but not something that would leave me bloated and blah. This pineapple upside-down cake was one of the first desserts I reworked to fit my clean eating goals. It’s made with better-for-you ingredients, but still has that dreamy caramelized topping and soft, golden crumb that brings me right back to childhood. And yes — the kids love it too!

Ingredients

For the caramelized topping:

• 2 tbsp coconut oil or grass-fed butter

• 1/3 cup coconut sugar

• 7–8 pineapple rings (fresh or canned in juice, not syrup)

• Optional: a few maraschino cherries (no added dyes if possible)

For the cake:

• 1 ½ cups almond flour

• ½ cup oat flour

• 1 tsp baking powder

• ½ tsp baking soda

• ¼ tsp salt

• 2 eggs

• 1/3 cup maple syrup or honey

• 1/3 cup unsweetened applesauce

• 1/4 cup almond milk (or any milk)

• 1 tsp vanilla extract

Instructions

1. Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan or deep pie dish.

2. Make the caramel topping: In a small saucepan, melt coconut oil and coconut sugar over low heat until bubbly and slightly thickened (about 3–4 minutes). Pour into the bottom of your cake pan and spread evenly.

3. Arrange the pineapple rings on top of the caramel layer. Place cherries in the center of the rings if using.

4. Mix the dry ingredients in one bowl: almond flour, oat flour, baking powder, baking soda, and salt.

5. Whisk wet ingredients in another bowl: eggs, maple syrup, applesauce, milk, and vanilla.

6. Combine wet and dry, mixing until just incorporated. Don’t overmix.

7. Pour batter gently over the pineapple rings and smooth the top.

8. Bake for 32–38 minutes, until a toothpick comes out clean and the top is golden brown.

9. Cool for 10–15 minutes, then carefully invert onto a plate. Let it sit another 5 minutes before lifting the pan.

Sarah’s Tips

• Want extra caramel? Drizzle a little extra warm maple syrup on top after flipping.

• Sub almond flour with whole wheat pastry flour if nut-free (adjust liquids slightly).

• Great served warm with a dollop of Greek yogurt or coconut whip!

Nutrition (Per Slice, 1 of 8)

• Calories: 210

• Protein: 5g

• Carbs: 25g

• Sugar: 14g (from fruit + maple)

• Fat: 10g

• Fiber: 3g