Upside Down Pineapple Cake

I will be trying this Upside Down Pineapple Cake recipe that I came across, but instead of "Palm Syrup" I will be using Raw Honey. I can't wait to try and review. 

Upside Down Pineapple Cake (grain-free, dairy-free, refined sugar-free, paleo)

Ingredients

Caramel & Fruit Coating:
20 oz can of Unsweetened Pineapple Slices, juice separated and reserved
¼ c Coconut Oil
¼ c Palm Syrup
¼ tsp Sea Salt
7 Red Cherries, pits removed

Cake:
½ c Coconut Flour
¼ tsp Baking Soda
¼ tsp Sea Salt
4 Eggs
1/3 c Coconut Oil
½ c Palm Syrup
2 Tbs Vanilla Extract

Instructions:

• Preheat oven to 350f.
• Using a well-seasoned 12” cast iron skillet, slowly melt ¼ coconut oil over medium heat.
• Once melted, whisk in ¼ c palm syrup, sea salt and juice from the 20 oz can of unsweetened pineapple slices. Allow sauce to reduce over medium to medium low heat until a thick caramel has been achieved (about 15-20 min). Remove from heat.
• Carefully lay 7 whole pineapple slices on the base of the skillet, six half-slices on the sides of the skillet and then drop 1 pitted cherry in the center of each whole slice. Set aside.
• Prepare cake by mixing together coconut flour, baking soda and ¼ tsp sea salt in medium sized mixing bowl. Set aside.
• Using stand or hand mixer, beat 4 eggs until fluffy then mix in remaining coconut oil, palm syrup and vanilla extract.
• Mix in dry ingredients and blend until no lumps remain.
• Carefully pour cake mixture over prepared fruit and caramel.
• Bake for 35-40 min or until a toothpick inserted in the center of the cake comes out clean.
• Allow cake to cool slightly (10-15 min, still in skillet)
• Place large serving platter or cake stand carefully, upside down, over the skillet.
• Holding both the plate/stand and the skillet firmly together, quickly flip the skillet and platter so that the platter is right-side up and the skillet is upside down.
• Slowly lift the skillet from the platter, ensuring all pineapple slices remain in place and that cake has separated from the skillet intact.
• Serve warm or refrigerate until ready to serve.

Makes 8-10 servings

Link to this recipe: 

http://andloveittoo.com/september-13-blogiversary-and-upside-down-pineapple-cake-grain-free-dairy-free-refined-sugar-free-paleo/