Grain-Free Pineapple Upside Down Cake

One day in early October, I said to my Husband, "I feel like baking something." He said, "Pineapple Upside Down Cake!" And I said, "Well, okay then!" What he didn't know, or maybe he did, is that months earlier I had bought a can of pineapple rings for just this purpose. I had all the other ingredients on hand to make this Coconut Pineapple Upside Down Cake recipe,which I'd printed and put into my recipe file. But, it uses a dozen eggs, and that was going to make me dangerously low on eggs in the house. So after studying it for a bit, I went back to my printed recipe file, and found this Grain-Free Coffee Cake recipe, which I'd made as written before and found awesome. I taped them both to my kitchen cabinet, and proceeded to hybridize them. The result was fantastic! So now, I'll share it with you.

Pineapple Upside-Down Cake

2/3c + 1/4 cup (divided use) grade B maple syrup, or honey
1/4c + 1/4 cup (divided use) coconut oil, melted
4 eggs
1/2 cup full-fat coconut milk (or heavy cream if you can do dairy)
3/4 cup arrowroot powder
3/4 cup sifted coconut flour
2 tsp baking powder
1/2 tsp salt
12 1/2-inch pineapple rings (or a can of sliced pineapple)
1/4 cup unsweetened dried tart cherries

Preheat oven to 350 degrees Fahrenheit. Oil a cake pan with straight sides. (I love this coconut oil spray. It's not perfect - contains soy lecithin and "propellant", but it's far better than the alternatives.)

Mix 2/3c maple syrup or honey, 1/4c coconut oil, eggs, and coconut milk until well combined.

Stir together arrowroot powder, coconut flour, baking powder, and salt in a separate bowl.

Mix dry ingredients into wet ingredients and stir well.

Put the remaining 1/4c coconut oil in a small saucepan and heat over medium high heat. Stir in the remaining 1/4c maple syrup or honey. When it foams and bubbles, pour it into the bottom of the greased cake pan. Arrange the pineapple slices and dried cherries in the bottom of the pan. Pour the prepared cake batter over the top, and pop the pan into the preheated oven. Bake at 350F for 30-35 minutes, until a knife inserted into the center comes out clean. Allow to cool in the pan for about 10 minutes before running a knife around the sides, and inverting on a platter to serve.