Healthy GF Pineapple Upside Down Cake

This childhood fav has been leveled up with honey in place of sugar, and applesauce for some of the butter for a yummy gluten-free dessert.

Prep time 12 minutes
8 servings
Cooking 30-35 minutes

Ingredients

1 cup honey (less 1 Tbsp if using fresh pineapple)

2 Tbsp salted butter

1 tsp cinnamon

¼ tsp ginger

1 ripe pineapple, peeled, cored, cut in rings Or 20 oz can of pineapple rings, reserve liquid

8-9 Bing cherries

Chopped nuts, optional

1 Simple Mills Almond Flour Vanilla Cake mix

3 eggs

1/3 cup pineapple juice

2 tsp vanilla

1 Tbsp liquid coconut oil

¼ cup unsweetened apple sauce

Directions

• Grease an 8” pan with coconut oil
• If using fresh pineapple, in a large skillet on medium heat, drizzle about 1 Tbsp honey and fit in the 8-9 rings in a single layer. Cook for 4-5 minutes to caramelize, reserving the juice for the cake. Place the pineapple caramelized side down in the greased pan. Or, put the canned pineapple rings in the greased baking pan.
• Put the honey, salted butter, cinnamon and ginger in a pan and cook on medium, stirring, until boiling. Remove from heat and evenly pour over the pineapple rings in the pan. Add a cherry in each center. Scatter nuts in the spaces if desired.
• Heat oven to 350 degrees F.
• Make the cake mix as directed, whisking together the eggs, applesauce, oil, and the pineapple juice until combined. Add mix and blend.
• Pour batter over the fruit and nuts.
• Bake for 30-35 minutes, until a toothpick put in center comes out clean.
• Cool for 10 minutes, loosen sides of cake with a knife. Invert on a plate, tap to release. Use a spatula if needed to scrape off topping and place back on cake. Best served warm.

And with great power the apostles were giving testimony to the resurrection of the Lord Jesus, and abundant grace was upon them all. Acts 4:33

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