Pineapple Upside Down Cake (Gluten, Dairy, Sugar Free)

My mom used to make this for my dad when I was a child. This is my rendition of it.

2 cups all purpose gluten-free flour (I used Bob’s Red Mill)
Half of a whole fresh pineapple (diced into chunks)
1/3 cup honey
1/3 cup maple syrup
1/4 cup pineapple juice
1/2 cup butter (earth balance)
1 tsp. baking powder
1 tsp. baking soda
1 tbsp. vanilla extract
2 eggs
1/2 cup coconut milk
Rainier cherries (for garnish)


  1. Preheat oven to 375 degrees.
  2. Melt earth balance in pan over stove top.
  3. Add diced pineapple chunks to pan. Let simmer for 5-7 minutes (stirring often). Remove pineapple and place on round cake pan.
  4. Mix all dry ingredients (gf flour, baking powder, baking soda) in large bowl.
  5. Add honey, maple syrup, pineapple juice, and vanilla. Stir (will be chunky).
  6. Add eggs (one egg at a time), melted butter from stove, and coconut milk. Stir until batter becomes creamy (don’t over-stir)
  7. Pour batter on top of pineapple chunks in cake pan.
  8. Bake for 35-40 minutes (or until toothpick comes out clean). Cake should rise.
  9. Remove cake from oven, let cool for 10 minutes. Flip cake pan onto a large plate.
  10. Garnish with fresh rainier cherries. Serve warm and enjoy!  🙂

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