Paleo Pineapple Upside Cake

Even with all the craziness here I’m very happy to be back in the states with a kitchen to help distract me! Like a lot of freelancers/food people I am officially out of work indefinitely. Any clients I had lined up in LA canceled and there won’t be any events for me to cater any time soon. So I plan on doing lots of cooking with you guys over the next few days/weeks! Today I just really need to rest - but you are in luck because I have a recipe for PALEO PINEAPPLE UPSIDE CAKE that I recorded a couple weeks back! So whoever wants to stress bake but still be healthy - this ones for you! Step by steps in my stories, here’s what you need:

INGREDIENTS
4 half-inch slices of cored pinapple
1 Tsp honey
1/4 cup avocado or coconut oil
1/4 cup tahini
3 Tbs coconut flour
1/2 Tsp baking soda
1/2 Tsp baking powder
1/2 cup maple syrup
3 eggs
4 red berries of your choice (optional but makes it way cuter)
1/4 Tsp salt

INSTRUCTIONS
1. Preheat oven to 350F
2. Add honey to a pan and let it warm up and loosen for 1 minute. Add pineapple rings and caramelize until soft and slightly browned, five minutes per side
3. Meanwhile, mix the rest of your ingredients together in a bowl until combined.
4. Generously grease an 8” baking pan and carefully add caramelizes pineapple rings. Add a berry to the inside of each ring, skin side down. Carefully cover with cake batter so it’s evenly covers the fruit.
5. Baking for 35-45 minutes. When ready you should be able to prick with a toothpick without any batter coming out. Let cool for 10 minutes.
6. Using a butter knife carefully score the rim of the pan to help release the cake. Cover with a plate and carefully flip over. Tap the pan a couple times until you hear the cake drop.
Enjoy!