(Note: I’ve been considering for a while including “real food dessert” recipes on here. These are things I’ve been making for my family or for company that are very heavy in sweeteners, but have no refined sugar or flours in them – just whole food sweeteners. I hadn’t been sharing them because they really aren’t anti-inflammation friendly, but for some of you they’ll still be safe if consumed carefully, in moderation. If you’re symptomatic you’ll want to be extra careful with these recipes!! But if you’re looking for something that’s at least better for you, and that company will eat, these will do the trick.)
Suddenly the other day, I had an intense craving for pineapple upside down cake. It hit out of nowhere. It’s not even something I’ve eaten a lot in my life, and I hadn’t had it in years and years. I have no cozy associations with my mother baking this cake or anything. I’m pretty sure the first time I ever had it was in the cafeteria of my university!!
So I have no idea why this craving hit, but it hit hard! All I could think of was sweet pineapple goodness surrounded by buttery cake. Mmmm. So I set out to figure out how to make it. After a few trials and errors, I hit upon a winner!
This is a little different than pineapple upside down cake because it doesn’t use rings of pineapple, and it’s not as pretty. I tried it that way at first…but I found myself wishing that there was more pineapple! So I tried it again with crushed pineapple instead, and that did the trick! So…this isn’t a super pretty company cake. But it IS a super delicious pineapple cake!!
I did this in my cast iron skillet because I loved the idea of taking it from stove to oven. I think it made me feel all rustic or something. But if you don’t have one, you can always just do this in an 8×8 square pan. Continue reading