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Traditionally, thats not quite the case.
Pineapple upside-down cake is often made with yellow cake mix, butter, anda lotof brown sugar.
To really let those ripe, naturally delectable pineapple rounds shine.
Barry’s Bootcamp instructor certified in personal training, HIIT, indoor cycling, and TRX
One is by cooking with coconut oil, which gives natural sweetness and amps up the tropical vibes.
The fat [in the oil] also keeps the pineapple and brown sugar from burning, Handal says.
Watch the episode above to see her make the cake step-by-step and scroll down for the entire recipe.
Preheat the oven to 350F.
Melt three tablespoons of coconut oil and cover the bottom of a springform or cake pan with fat.
Sprinkle about two tablespoons of coconut sugar evenly on top of the oil.
Add candied cherries in the free spaces between the pineapple pieces.
Top pineapple and cherries with a drizzle of brown rice syrup.
Combine all dry ingredients in a large mixing bowl and sift to ensure no clumps remain.
Barry’s Bootcamp instructor certified in personal training, HIIT, indoor cycling, and TRX
In a separate bowl, mix all wet ingredients until there is minimal separation of oil.
Add wet ingredients to dry ingredients and combine well.
The batter should be thick but smooth.
Eat when cool enough for your mouth to handle.
JoinWell+Goods Cook With Us Facebook groupfor more healthy dessert recipes.
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