Guest post by: Sharon Kelley, our favorite accountant

This recipe blog post is something for the books. Never again did you think you'd get to taste the sweet, delicious, tropical goodness of a pineapple upside down cake? Well, my friends with food preferences and allergies, today is your day. This cake is--dare I say--better than the original version, thanks to it's simplicity and absolutely mouth-watering flavor. Give it a try for your next summer picnic! 

Ingredients:

          1 Box Simple Mills Vanilla Cake Mix

          1 can sliced pineapple rings or fresh pineapple rings

          1 pt. raspberries for garnishing

          1 can Whipped Cream (whipped full-fat coconut milk to make it Paleo)

Instructions:

Prepare vanilla cake mix according to box instructions.  Lightly spray individual cake pans or ramekins with olive oil.  Place one pineapple ring in the bottom of a mini cake pan or ramekin.  Evenly distribute batter over all individual pans.  Bake in the oven at recommended temperature until an inserted toothpick comes out clean.  I recommend testing at 15 minutes.  Allow to cool for 5-10 minutes.  Gently loosen the edges of the cake with a knife.  Turn pan upside down on a plate and finish garnishing with whip cream and raspberries.

 

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