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!
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)
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.