PINEAPPLE UPSIDE-DOWN CAKE

Preheat your oven to 350 F

Combine the sugar, half of the coconut oil and vanilla extract in a large skillet. Cook until sugar dissolves and coconut oil melted (if it's solid when you use it) and stirring frequently. Add the pineapple slices in a single layer. Simmer for 5 minutes on each side until the pineapple is tender and the sugar caramelized

Spray the 9-inch pan with non-stick cooking spray. Arrange the caramelized pineapple slices in a single layer in the bottom of pan and pour the caramelized sugar mixture over the pan and swirl the pan to coat the bottom evenly

Combine the four, baking powder, salt, soda and stir to mix thoroughly. If the coconut oil is solid, briefly melt it and then pour in the bowl, add in sour cream and grape seeds oil and whisk it. In another bowl, add in eggs and sugar and beat with a mixer at high speed until it is light and fluffy. Reduce the speed and add in flour mixture and then alternating with sour cream mixture until you ended with flour mixture. Spoon this batter over the pineapple in the pan and spread evenly. Pop into the oven and bake for about 40 minutes or longer (you know your oven better) until tooth pick inserted in the center comes out clean. Let it cool in the pan for about 15 minutes on a wire rack. Run the knife at the edge of the pan to help loosen the cake. Cover the pan with a plate and invert the plate over and there you go..... pineapple upside-down cake is waiting for you 😉