Gluten-Free Tropical Upside Down Cake

serves 24
¼ cup
2 teaspoons
baking powder
1 teaspoon
1 ½ cups

As the name implies, an upside cake is baked in a pan like any other cake, but once it’s done the cake is turned upside for serving. We’re giving our gluten-free version of the upside-down cake a mouth-watering topping by adding diced pineapple and papaya soaked in tea and creamed together with coconut sugar and coconut oil. Truly delicious!

Cake Topping:

  1. Lightly grease a 9 inch bundt pan.
  2. Place diced pineapple and papaya in hot brewed tea and set aside.
  3. In a bowl, cream together ¼ cup coconut sugar with 1/3 cup virgin coconut oil.
  4. Spread mixture evenly in the bottom of prepared pan.
  5. Strain diced pineapple and papaya and sprinkle into the bundt pan over the sugar mixture and set aside.



  1. Preheat oven to 350 F (325 convection).
  2. Combine flour, baking powder, and cinnamon.
  3. In a large bowl, cream together remaining coconut oil and coconut sugar.
  4. Add eggs one at a time and mix until fully incorporated.
  5. While continuing to mix, pour in the milk.
  6. Combine with flour mixture until batter is formed.
  7. Gently fold in Nuts About Berries.
  8. Pour batter over topping in prepared bundt pan.
  9. Bake 25-30 minutes or until inserted toothpick comes out clean.
  10. Allow cake to cool 5 minutes, then invert cake onto a plate and serve.

Nutritional Information

Serving Size: 
1 Slice
Total Fat: 
15 g
Saturated Fat: 
13 g
3 g
Total Carbohydrate: 
29 g
Dietary Fiber: 
1 g
35 mg
1 mg
30 mg
84 mg