Preheat the oven to 350 degrees F. Lightly spray a 9-inch spring form pan, and line the bottom with parchment paper (to do so, trace the pan on parchment and cut out a circle that fits perfectly in the bottom). Note: you can also use a cast iron skillet or regular cake pan to make this cake!
Add all of the ingredients except for the pineapple and raspberries to a blender. Blend until completely smooth (note: the batter will be very thick - this is normal).
Arrange the fresh pineapple rings and raspberries on the bottom of the pan. Pour in the cake batter and use a rubber spatula to smooth it into an even layer.
Bake on the center rack of the preheated oven for 25 minutes, or until the top appears golden brown and feels firm when poked. Turn off the heat of the oven and leave the cake in the hot oven for 10 to 15 minutes more.
Remove the cake from the oven and allow it to cool 20 minutes. Release the mold on the spring form pan and turn the cake over onto a cutting board, serving plate, or cake stand. Peel off and discard the parchment paper. Cut into thick slices and serve!
*You can also use melted (and cooled) coconut oil, avocado oil, almond oil, etc.