Pineapple Upside-Down Cake (Gluten Free) Recipes & Special Tips

This Pineapple Upside-Down Cake is a delicious and unique twist on a classic dessert. 

It is a gluten-free version of the traditional recipe, made with a combination of almond and coconut flour, and topped with a sweet and tangy pineapple topping. 

This cake is moist and flavorful, and the perfect way to end a meal. The combination of pineapple and cake is sure to be a hit with everyone. Enjoy this special treat with friends and family!

Timing For Pineapple Upside-Down Cake (Gluten Free)

Prep Time: 20 minutes

Cook Time: 40 minutes

Total Time: 1 hour

Servings: 8

Yield: 1 9-inch cake

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Image Credit: mamaknowsglutenfree.com

Ingredients

– 2 tablespoons butter

– 1/2 cup light brown sugar

– 1 can (20 ounces) pineapple slices in juice, drained

– 1/2 cup chopped pecans

– 1/2 cup gluten-free all-purpose flour

– 1 teaspoon baking powder

– 1/4 teaspoon salt

– 1/2 cup granulated sugar

– 1/4 cup butter, softened

– 2 large eggs

– 1 teaspoon vanilla extract

– 1/2 cup milk

Image Credit: mamaknowsglutenfree.com

Directions

Pineapple Upside-Down Cake (Gluten Free) is a delicious and easy-to-make dessert. The first step is to preheat the oven to 350 degrees Fahrenheit. 

Next, grease a 9-inch round cake pan with butter or non-stick cooking spray. Then, spread a layer of brown sugar on the bottom of the pan. 

Place pineapple rings on top of the brown sugar and then add a maraschino cherry in the center of each pineapple ring. In a medium bowl, mix together the gluten-free flour, baking powder, baking soda, and salt. 

In a separate bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Then, add the vanilla extract and mix until combined. 

Alternately add the dry ingredients and the milk to the butter mixture, beginning and ending with the dry ingredients. 

Finally, pour the batter over the pineapple and cherries and bake for 40-45 minutes. Allow the cake to cool for 10 minutes before inverting it onto a plate. Enjoy!

1/2 Cup (1 Stick) Butter

Pineapple Upside-Down Cake is a delicious and easy-to-make gluten-free dessert. 

To begin, preheat the oven to 350 degrees Fahrenheit. Grease a 9-inch round cake pan with 1/2 cup (1 stick) of butter. 

Place the pineapple slices in the bottom of the pan and sprinkle with the brown sugar. 

In a medium bowl, whisk together the gluten-free flour, baking powder, and salt. In a separate bowl, cream the remaining 1/2 cup (1 stick) of butter and the sugar until light and fluffy. 

Beat in the eggs one at a time, then stir in the vanilla extract. Gradually add the dry ingredients to the wet ingredients and mix until just combined. Pour the batter over the pineapple slices and spread evenly. 

Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. Let cool for 10 minutes before inverting onto a serving plate. Enjoy!

1/2 Cup Packed Light Brown Sugar

Making a Pineapple Upside-Down Cake (Gluten Free) is a delicious and easy dessert to make. 

The first step is to preheat the oven to 350°F. Grease a 9-inch round cake pan with butter and sprinkle 1/2 cup packed light brown sugar over the bottom. 

Arrange pineapple slices in a single layer over the brown sugar. Place a maraschino cherry in the center of each pineapple slice. 

In a large bowl, whisk together 1 cup gluten-free all-purpose flour, 1 teaspoon baking powder, 1/4 teaspoon baking soda, and 1/4 teaspoon salt. 

In a separate bowl, whisk together 1/2 cup melted butter, 1/2 cup granulated sugar, 1/2 cup packed light brown sugar, 2 large eggs, and 1 teaspoon vanilla extract. Gradually add the wet ingredients to the dry ingredients, stirring until just combined. 

Pour the batter over the pineapple slices and spread evenly. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.

Let cool in the pan for 10 minutes before inverting onto a plate. Serve warm with a scoop of ice cream. Enjoy!

1 Can (20 Ounces) Pineapple Slices In Juice, Drained

Making a gluten-free pineapple upside-down cake is a simple and delicious way to enjoy a classic dessert. 

To begin, preheat the oven to 350 degrees Fahrenheit and grease a 9-inch round cake pan with butter or non-stick cooking spray. 

In a medium bowl, mix together 1/2 cup of gluten-free flour, 1/2 cup of sugar, 1 teaspoon of baking powder, and 1/4 teaspoon of salt. 

In a separate bowl, whisk together 1/3 cup of melted butter, 1/2 cup of milk, 1 egg, and 1 teaspoon of vanilla extract. 

Combine the wet and dry ingredients until just blended. Spread the batter into the prepared cake pan. 

Next, drain 1 can (20 ounces) of pineapple slices in juice and arrange them in a single layer on top of the batter. 

Sprinkle 1/4 cup of brown sugar over the pineapple slices. Bake for 25-30 minutes until the cake is golden brown and a toothpick inserted into the center comes out clean. 

Allow the cake to cool for 10 minutes before inverting it onto a serving plate. Serve the pineapple upside-down cake warm with a scoop of ice cream or a dollop of whipped cream. Enjoy!

1/2 Cup Chopped Pecans

Making a Pineapple Upside-Down Cake (Gluten Free) is a simple and delicious way to enjoy a classic dessert. The first step is to preheat your oven to 350°F. 

Then, in a medium bowl, mix together 1/2 cup of melted butter, 1/2 cup of gluten-free flour, 1/2 cup of sugar, and 1 teaspoon of baking powder. 

Once the ingredients are combined, spread the mixture into the bottom of a greased 9-inch baking pan. Next, add 1/2 cup of chopped pecans to the pan, spreading them evenly over the batter. 

Finally, top the pecans with a layer of pineapple slices, and pour 1/2 cup of pineapple juice over the top. 

Bake the cake for 30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool before flipping it over and serving. Enjoy!

1/4 Cup Gluten-Free All-Purpose Flour

To make a delicious gluten-free pineapple upside-down cake, start by preheating the oven to 350 degrees Fahrenheit. 

Grease an 8-inch round cake pan with butter or cooking spray and set aside. In a medium bowl, whisk together 1/4 cup of gluten-free all-purpose flour, 1/2 teaspoon of baking powder, and 1/4 teaspoon of salt. 

In a separate bowl, cream together 1/2 cup of butter and 1/2 cup of sugar until light and fluffy. Beat in 2 eggs, one at a time, then stir in 1 teaspoon of vanilla extract. 

Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Spread the batter in the prepared cake pan. 

Arrange pineapple slices and cherries on top of the batter. In a small saucepan, melt 1/4 cup of butter and 1/2 cup of brown sugar over medium heat. Pour the melted butter and sugar over the pineapple and cherries. 

Bake for 30 minutes or until a toothpick inserted into the center of the cake comes out clean. Allow the cake to cool for 10 minutes before inverting it onto a plate. Enjoy!

1/4 Cup Almond Flour

Making a gluten-free pineapple upside-down cake is a simple and delicious way to enjoy a classic dessert. To begin, preheat the oven to 350°F and grease an 8-inch round cake pan. 

In a medium bowl, mix together 1/4 cup of almond flour, 1/2 cup of gluten-free all-purpose flour, 1/2 teaspoon of baking powder, and 1/4 teaspoon of salt. 

In a separate bowl, cream together 1/2 cup of softened butter and 1/2 cup of granulated sugar until light and fluffy. Add 2 eggs, one at a time, and mix until fully incorporated. 

Gradually add the dry ingredients to the wet ingredients and mix until just combined. Spread the batter into the greased cake pan and top with a layer of pineapple slices and cherries. 

Bake for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow the cake to cool for 10 minutes before inverting it onto a plate. Serve warm and enjoy!

1/4 Cup Cornstarch

To make a delicious and gluten-free Pineapple Upside-Down Cake, start by preheating your oven to 350°F. Grease a 9-inch round cake pan with butter or non-stick cooking spray. 

Place pineapple rings in the bottom of the pan and sprinkle with 1/4 cup of light brown sugar. Place a maraschino cherry in the center of each pineapple ring. 

In a medium bowl, whisk together 1/4 cup of cornstarch, 1/2 cup of white sugar, 1/2 teaspoon of baking powder, and 1/4 teaspoon of salt. In a separate bowl, beat together 1/2 cup of softened butter and 1/2 cup of milk. 

Add the dry ingredients to the wet ingredients and mix until just combined. Spread the batter over the pineapple and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. 

Allow the cake to cool for 10 minutes before inverting it onto a plate. Serve warm and enjoy!

1/2 Teaspoon Baking Powder

To make a Pineapple Upside-Down Cake (Gluten Free), first, preheat the oven to 350 degrees Fahrenheit. Grease a 9-inch round cake pan with butter or non-stick cooking spray. 

Place pineapple slices in the bottom of the pan and sprinkle with 1/2 teaspoon of baking powder. In a medium bowl, whisk together 1 1/2 cups of gluten-free flour, 1/2 cup of sugar, 1/2 teaspoon of baking soda, 1/4 teaspoon of salt, and 1/4 teaspoon of ground cinnamon. 

In a separate bowl, whisk together 1/2 cup of melted butter, 1/2 cup of milk, 1/4 cup of pineapple juice, 1 teaspoon of vanilla extract, and 1 large egg. Pour the wet ingredients into the dry ingredients and mix until just combined. 

Pour the batter over the pineapple slices in the cake pan and spread evenly. Bake for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean. 

Allow the cake to cool for 10 minutes before inverting it onto a plate. Serve warm or at room temperature. Enjoy!

1/4 Teaspoon Baking Soda

Pineapple Upside-Down Cake (Gluten Free) is a delicious and easy-to-make dessert. To make this cake, first, preheat the oven to 350 degrees Fahrenheit. 

Grease a 9-inch round cake pan with butter or non-stick cooking spray. Place a single layer of pineapple slices in the bottom of the pan. Sprinkle 1/4 teaspoon of baking soda over the pineapple slices. 

In a medium bowl, mix together 1/2 cup of gluten-free all-purpose flour, 1/4 cup of almond flour, 1/4 cup of coconut sugar, 1 teaspoon of baking powder, and 1/4 teaspoon of salt. 

In a separate bowl, mix together 1/2 cup of coconut oil, 1/2 cup of coconut milk, 1 teaspoon of vanilla extract, and 1 egg. 

Add the wet ingredients to the dry ingredients and mix until combined. Pour the batter over the pineapple slices and spread evenly. Bake for 30 minutes or until a toothpick inserted into the center of the cake comes out clean. 

Allow the cake to cool for 10 minutes before inverting it onto a plate. Enjoy your Pineapple Upside-Down Cake (Gluten Free)!

1/4 Teaspoon Salt

Pineapple upside-down cake is a classic dessert that can be enjoyed gluten-free. To make this delicious treat, start by preheating the oven to 350 degrees Fahrenheit. 

Grease a 9-inch round cake pan with butter or oil. In a small bowl, mix together 1/4 cup of brown sugar, 2 tablespoons of melted butter, and 1/4 teaspoon of salt. 

Spread the mixture evenly in the bottom of the cake pan. Arrange pineapple slices in a single layer over the sugar mixture. 

In a medium bowl, whisk together 1 1/4 cups of gluten-free all-purpose flour, 1 teaspoon of baking powder, and 1/4 teaspoon of salt. 

In a separate bowl, beat together 1/2 cup of softened butter, 1/2 cup of granulated sugar, and 1 teaspoon of vanilla extract until light and fluffy. 

Add 2 eggs to the butter mixture, one at a time, beating until combined. Alternately add the flour mixture and 1/2 cup of milk to the butter mixture, beginning and ending with the flour. 

Pour the batter over the pineapple slices and spread evenly. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. 

Let the cake cool in the pan for 10 minutes before inverting it onto a plate. Serve warm or at room temperature. Enjoy!

1/2 Cup Granulated Sugar

To make a delicious gluten-free pineapple upside-down cake, first, preheat the oven to 350°F. 

Grease a 9-inch round cake pan with butter and sprinkle 1/2 cup of granulated sugar evenly over the bottom. Arrange the pineapple slices in a single layer over the sugar. 

Place a maraschino cherry in the center of each pineapple slice. In a medium bowl, whisk together 1 cup of gluten-free all-purpose flour, 1 teaspoon of baking powder, and 1/4 teaspoon of salt. 

In a separate bowl, beat together 1/2 cup of butter, 1/2 cup of granulated sugar, and 1 teaspoon of vanilla extract until light and fluffy. Add 2 eggs, one at a time, and beat until combined. 

Gradually add the dry ingredients to the wet ingredients and mix until just combined. Spread the batter over the pineapple slices in the prepared pan. 

Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool for 10 minutes before inverting it onto a plate. Enjoy!

2 Large Eggs

Pineapple Upside-Down Cake is a classic dessert that is both delicious and gluten-free. The first step to making this cake is to preheat the oven to 350°F. 

Next, grease a 9-inch round cake pan with butter and sprinkle with gluten-free flour. Arrange the pineapple slices in the bottom of the pan and sprinkle them with brown sugar. 

In a separate bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. 

In a separate bowl, sift together the gluten-free flour, baking powder, and salt. Alternately add the dry ingredients and the milk to the butter and sugar mixture, beating until just combined. 

Finally, pour the batter over the pineapple slices and bake for 40-45 minutes or until a toothpick inserted into the center of the cake comes out clean. 

Allow the cake to cool in the pan for 10 minutes before inverting it onto a serving plate. Enjoy!

1 Teaspoon Pure Vanilla Extract

Making a Pineapple Upside-Down Cake (Gluten Free) is a simple and delicious way to enjoy a classic dessert. 

The first step is to preheat the oven to 350 degrees. Then, grease a 9-inch round cake pan with butter or non-stick cooking spray. 

Next, arrange pineapple slices in the bottom of the pan and sprinkle with 1 teaspoon of pure vanilla extract. 

After that, mix together the gluten-free flour, baking powder, baking soda, and salt in a medium bowl. In a separate bowl, cream together the butter and sugar until light and fluffy. 

Add the eggs, one at a time, and beat until combined. Gradually add the dry ingredients and mix until just combined. 

Finally, pour the batter over the pineapple and bake for 30-35 minutes or until a toothpick inserted into the center comes out clean. Allow the cake to cool before inverting it onto a plate and serving. Enjoy!

1/2 Cup Sour Cream

Making a pineapple upside-down cake is a delicious way to enjoy a gluten-free dessert. The first step is to preheat the oven to 350°F. Grease a 9-inch round cake pan and line the bottom with parchment paper. 

Arrange the pineapple slices in a single layer at the bottom of the pan. Sprinkle the brown sugar over the pineapple slices and set aside. 

In a medium bowl, whisk together the gluten-free flour, baking powder, baking soda, and salt. In a separate bowl, cream together the butter and sugar until light and fluffy. 

Beat in the eggs one at a time, followed by the vanilla extract. Add the dry ingredients to the wet ingredients in two batches, alternating with the sour cream. 

Pour the batter over the pineapple slices and spread evenly. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean. Let cool in the pan for 10 minutes before inverting onto a plate. Enjoy!

Instructions:

Making a gluten-free pineapple upside-down cake is a simple and delicious way to enjoy a classic dessert. First, preheat the oven to 350 degrees Fahrenheit and grease a 9-inch round cake pan. 

Next, prepare the topping by combining 1/4 cup of melted butter, 1/2 cup of light brown sugar, and 1 can of pineapple rings in the pan. 

Place a maraschino cherry in the middle of each pineapple ring. In a separate bowl, mix together 1 cup of gluten-free flour, 1/2 teaspoon of baking powder, 1/2 teaspoon of baking soda, and 1/4 teaspoon of salt. 

In a third bowl, cream together 1/2 cup of softened butter and 1 cup of granulated sugar until light and fluffy. Add 2 eggs to the butter and sugar mixture and beat until combined. 

Alternate adding the dry ingredients and 1/2 cup of buttermilk to the butter and sugar mixture, stirring until just combined. Pour the batter over the pineapple and cherry topping and spread evenly. 

Bake for 35-40 minutes or until a toothpick inserted into the center comes out clean. Allow the cake to cool for 10 minutes before inverting it onto a plate. Serve warm and enjoy!

1. Preheat Oven To 350°F. Grease A 9-Inch Round Cake Pan.

Making a delicious Pineapple Upside-Down Cake (Gluten Free) is easy and fun. 

The first step is to preheat the oven to 350°F. Then, grease a 9-inch round cake pan with butter or cooking spray. Next, add a layer of pineapple slices to the bottom of the pan. 

Sprinkle brown sugar over the pineapple slices and dot with butter. In a separate bowl, mix together the gluten-free flour, baking powder, and salt. 

In a separate bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Gradually add the dry ingredients and mix until just combined. 

Finally, pour the batter over the pineapple slices and bake for 30-35 minutes or until a toothpick inserted into the center comes out clean. Let cool for 10 minutes before inverting onto a plate. Enjoy!

2. In A Small Saucepan, Melt Butter Over Medium Heat. 

Making a Pineapple Upside-Down Cake (Gluten Free) is a delicious and easy treat. 

To begin, preheat oven to 350 degrees F. Grease a 9-inch round cake pan. Arrange pineapple slices in the bottom of the pan. 

In a small bowl, combine gluten-free flour, baking powder, and salt. In a separate bowl, cream together butter and sugar until light and fluffy. 

Add eggs one at a time, beating well after each addition. Add the dry ingredients and mix until just combined. In a small saucepan, melt butter over medium heat. 

Add brown sugar and stir until dissolved. Pour into prepared cake pan. Place pineapple slices in the pan, and pour the cake batter over the top. 

Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Allow cooling for 10 minutes before inverting onto a plate. Enjoy!

3. Arrange Pineapple Slices On Top Of the Butter-Sugar Mixture. 

Arranging the pineapple slices on top of the butter-sugar mixture is an important step in making a delicious gluten-free pineapple upside-down cake. 

Begin by melting butter in a 9-inch round cake pan over medium heat. Once the butter has melted, add the sugar and stir until the sugar has dissolved. 

Next, arrange the pineapple slices on top of the butter-sugar mixture. Make sure to evenly distribute the slices, leaving no gaps. Finally, sprinkle the chopped pecans over the pineapple slices. 

This will add a crunchy texture and nutty flavor to the cake. Once the pineapple slices and pecans are arranged, the cake is ready to be baked.

4. In A Medium Bowl, Whisk Together Gluten-Free Flour

Almond flour, cornstarch, baking powder, baking soda, and salt.

Making a Pineapple Upside-Down Cake (Gluten Free) is a delicious way to enjoy a classic dessert. The first step is to preheat the oven to 350°F and grease a 9-inch round cake pan. 

In a medium bowl, whisk together gluten-free flour, almond flour, cornstarch, baking powder, baking soda, and salt. 

In a separate bowl, cream together butter and sugar until light and fluffy. Beat in eggs, one at a time, then stir in vanilla extract. 

Gradually add the dry ingredients to the wet ingredients and mix until just combined. Spread the batter into the greased pan. 

Arrange pineapple slices and cherries over the batter. In a small saucepan, melt butter and brown sugar together. Pour the melted butter and sugar over the pineapple and cherries. 

Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool for 10 minutes before inverting it onto a plate. Enjoy your Pineapple Upside-Down Cake (Gluten Free)!

5. In A Large Bowl, Beat Together Granulated Sugar, Eggs, And Vanilla Extract Until Light.

Making a delicious Pineapple Upside-Down Cake (Gluten Free) is a simple and rewarding process. 

First, preheat the oven to 350 degrees Fahrenheit and prepare an 8-inch round cake pan by greasing it with butter and lining it with parchment paper. 

Next, in a large bowl, beat together granulated sugar, eggs, and vanilla extract until light and fluffy. 

In a separate bowl, mix together gluten-free flour, baking powder, and salt. Add the dry ingredients to the wet ingredients and mix until just combined. 

Spread the batter into the prepared cake pan and top with pineapple slices and cherries. Bake for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean. 

Allow the cake to cool for 10 minutes before inverting it onto a plate. Enjoy your delicious Pineapple Upside-Down Cake (Gluten Free)!

6. Add Flour Mixture To Egg Mixture And Mix Until Just Combined.

To make a gluten-free pineapple upside-down cake, begin by preheating the oven to 350°F. 

Grease a 9-inch round cake pan with butter and set aside. In a small bowl, combine the melted butter, brown sugar, and pineapple slices. Place the mixture in the bottom of the cake pan and set aside. 

In a medium bowl, whisk together the almond flour, tapioca flour, baking powder, baking soda, and salt. In a separate bowl, beat together the eggs and sugar until light and fluffy. 

Slowly add the oil and vanilla extract to the egg mixture and mix until combined. Finally, add the flour mixture to the egg mixture and mix until just combined. 

Pour the batter over the pineapple mixture in the cake pan and bake for 40 minutes or until a toothpick inserted into the center of the cake comes out clean. Allow the cake to cool for 10 minutes before inverting onto a plate. Enjoy!

7. Add Sour Cream And Mix Until Just Combined.

To make a delicious Pineapple Upside-Down Cake (Gluten Free), begin by preheating the oven to 350°F. 

Grease a 9-inch round cake pan with butter and sprinkle with brown sugar. Arrange pineapple slices in the bottom of the pan and set aside. 

In a medium bowl, whisk together gluten-free flour, baking powder, and salt. In a separate bowl, cream together butter and sugar until light and fluffy. 

Beat in eggs one at a time, then stir in vanilla extract. Gradually add the dry ingredients to the wet ingredients and mix until just combined. Finally, add sour cream and mix until just combined. 

Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow the cake to cool in the pan before flipping it over and serving. Enjoy!

8. Pour Batter Over Pineapple Slices In Cake Pan.

Making a gluten-free pineapple upside-down cake is a delicious and easy way to enjoy a classic dessert. 

To begin, preheat the oven to 350 degrees and grease a 9-inch round cake pan. Then, spread a layer of pineapple slices over the bottom of the pan and sprinkle with brown sugar. 

Next, in a medium bowl, mix together the gluten-free flour, baking powder, and salt. In a separate bowl, cream together the butter and sugar until light and fluffy. Then, add the eggs one at a time and mix until combined. 

Finally, pour the batter over the pineapple slices in the cake pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool before flipping it over and serving. Enjoy!

9. Bake For 30-35 Minutes.

Making a gluten-free pineapple upside-down cake is a simple and delicious way to enjoy a classic dessert. 

To start, preheat the oven to 350°F and grease a 9-inch round cake pan. Next, melt butter in a small saucepan over low heat and add brown sugar. 

Stir until the sugar is dissolved and pour the mixture into the cake pan. Arrange pineapple slices in the pan, then add cherries in the center of each pineapple slice. 

In a medium bowl, whisk together gluten-free flour, baking powder, baking soda, and salt. In a separate bowl, beat together butter and sugar until light and fluffy. 

Add eggs one at a time, beating after each addition. Add the dry ingredients and mix until just combined.

Finally, pour the batter into the prepared cake pan and bake for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow the cake to cool before inverting onto a plate and serving. Enjoy!

10. Let Cool For 10 Minutes Before Inverting Onto A Plate. 

Making a pineapple upside-down cake is a great way to enjoy a delicious dessert without having to worry about gluten. 

To start, preheat the oven to 350°F and grease a 9-inch round cake pan. In a medium bowl, mix together 1 cup of gluten-free flour, 1 teaspoon of baking powder, and ¼ teaspoon of salt. 

In a separate bowl, cream together ½ cup of softened butter and 1 cup of sugar until light and fluffy. Beat in 2 eggs, one at a time, and then stir in 1 teaspoon of vanilla extract. 

Slowly add the dry ingredients to the wet ingredients, stirring until just combined. Spread the batter into the prepared cake pan. Arrange pineapple slices and cherries on top of the batter. 

In a small saucepan, melt 4 tablespoons of butter and stir in ¼ cup of brown sugar. Pour the mixture over the pineapple and cherries. Bake for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean. 

Let cool for 10 minutes before inverting onto a plate. Serve warm or at room temperature. Enjoy!

Nutrition Facts (Per Serving)

  • Serving Size: 1 slice (1/8 of cake)
  • Calories: 250
  • Fat: 9g
  • Saturated Fat: 4g
  • Trans Fat: 0g
  • Cholesterol: 30mg
  • Sodium: 190mg
  • Carbohydrates: 38g
  • Fiber: 2g
  • Sugar: 28g
  • Protein: 3g

Pineapple Gluten-Free Upside-Down Cake

Special Tips

1. Use a 9-inch round cake pan with high sides to ensure the cake doesn’t overflow.

2. Make sure to use a good quality gluten-free flour blend for the best results.

3. Grease the cake pan well before adding the pineapple and brown sugar mixture.

4. Place a sheet of parchment paper on top of the cake pan to ensure the cake doesn’t stick.

5. Let the cake cool for at least 10 minutes before flipping it over.

6. Serve the cake warm with a scoop of ice cream or whipped cream. Enjoy!

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