My dad always says he never wants anything for Father’s Day, his birthday, Christmas… You get the point. So, as this Father’s Day approached and we asked him what he wanted, he said his usual “I don’t want anything,” but the caveat was “but I want a pineapple upside-down cake with lots of cherries.” I decided I would use the opportunity of making him a non-paleo pineapple upside-down cake to make some paleo right-side-upcakes. Clever, right?!
These are so yummy and I was very careful about measurements (shocking, right?).
Paleo Pineapple Right-Side-Upcakes (Makes about 1.5 dozen)
1-20 oz. can of crushed pineapples, drained (check ingredients, make sure they’re in pineapple juice and not syrup)
1-14.5 oz. can of pitted cherries in water, drained (or fresh cherries if you have the patience to pit them)
2 tsp. vanilla extract
5 Tbsp. agave nectar or honey
3/4 c. coconut milk
1/2 c. butter or coconut oil, melted
1 tsp. sea salt
1 tsp. baking powder
1 tsp. baking soda
1 c. coconut flour
1/4 c. dried, shredded coconut (unsweetened)
Preheat your oven to 350 degrees F.
Line a muffin tin with adorable liners (ok, they don’t have to be adorable…)
Place canned ingredients in strainers and allow them to drain.
Get out as much of the excess liquid as possible.
In one bowl, combine all your dry ingredients.
In another (larger) bowl, combine all your wet ingredients.
Using a handheld mixer, slowly add your dry ingredients into your wet ingredients.
Stop mixing once the batter comes together. Fold in your drained pineapple.
Spoon the mixture into your liners.
Top with cherries.
Place in preheated oven and bake for 25-30 minutes.
Top with whipped coconut cream “frosting” if you wish! Hope you enjoy!