Paleo Cranberry Lemon Upside Down Cake

I found the recipe for this Cranberry-Pineapple upside-down Cake and decided to take the idea of the recipe but completely recreate it with different, healthier ingredients. Instead of regular flour, I used coconut and used honey instead of refined sugar along with many other changes I also subbed in lemon zest for the pineapple and decided to top off the cake with Homemade lemon curd! This Cake is perfect for Christmas morning breakfast, dessert, or an anytime snack!
20 minutes
20 minutes
Show nutritional information
This is our estimate based on online research.
Fat:4 g
Carbohydrates:11 g
Protein:1 g
Calculated per serving.

Serves: 9

Serves: 9decrease servingsincrease servings



Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
  1. Preheat oven to 350 degrees.
  2. Place cranberries, zest and honey in a small saucepan over medium heat and stir until the cranberries "pop" and create a compote, set aside.
  3. In a medium size bowl, mix together eggs, milk, honey,pumpkin, and vanilla, combine well.
  4. Add the cinnamon, baking soda and flour to the wet ingredients, combine well
  5. Spray cooking spray on the bottom of a 9 inch cake pan or 8x8 pan.
  6. Spread Cranberry compote evenly on the bottom of the pan, then spoon the batter on top. Make sure to spread evenly.
  7. Bake for 15 to 20 minutes or until done.
  8. Let cool, then slice and enjoy! Top with homemade Lemon Curd if desired!


Lemon Curd 2 eggs 2 tbsp honey zest of 1 lemon 2 tbsp coconut oil juice of 1 lemon 1. Mix together eggs, honey and zest in a small sauce pan over medium low heat 2. Add in coconut oil 3. Once coconut oil is melted, add in lemon juice 4. Stir continuously for5-10 minutes or until curd thickens 5. Take off heat and let cool

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