Check out what our Villas residents are baking this week! A healthy spin on pineapple upside-cake. As we discussed the health benefits of pineapple last week, a few residents commented on how they love the combination of pineapple with chocolate. So we decided to make a chocolate base on our cake. Pineapple is anti-inflammatory but to boost these benefits we will be making our cake without processed flour and instead with almond flour cake mix. Traditional pineapple upside-down cake calls for maraschino cherries, which are filled with high fructose corn syrup and artificial coloring. So we will be using dried cranberries instead. Here is the recipe if you want to bake it this week! Chocolate Pineapple Upside-Down Cake Makes 9 squares Ingredients: 1/2 cup butter 2/3 cup brown sugar 9 slices pineapple from a 14-ounce can, drained but save the juice 1/4 cup dried cherries 1 box chocolate cake mix (we’re using Simple Mills almond flour based cake mix) For cake mix: 3 eggs 1/3 cup avocado or refined coconut oil 2/3 cup leftover pineapple juice (or you can use water) 1 tbsp vanilla extract Directions: 1. Preheat oven to 350 degrees F. 2. Grease a 9x9 dish (coconut oil works well). 3. Place butter into baking dish and into pre-heating oven to melt. 4. Once butter is melted add brown sugar and mix well. 5. Arrange pineapple rings over brown sugar mixture. Place cherries in the center of each pineapple ring. 6. Prepare cake mix according to directions. Sub pineapple juice for water if desired. 7. Pour batter over pineapple and cherries. 8. Bake cake for 30-40 minutes or until a toothpick comes out clean. 9. Immediately place heatproof serving plate on top of pan; turn plate and pan over. Leave pan over cake for a few minutes for brown sugar mixture to drizzle over cake; remove pan. 10. Serve warm. Stay nourished, Michelle
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