Gluten-Free Pineapple Upside Down Cake

Indulge in the nostalgic charm of this Gluten-Free Pineapple Upside Down Cake, a delightful twist on the classic dessert that’s perfect for those with gluten sensitivities. This moist and fluffy cake features a stunning caramelized pineapple and maraschino cherry topping, lovingly baked to golden perfection in a single pan. Made with gluten-free all-purpose flour, a hint of vanilla, and the subtle sweetness of pineapple juice, this recipe ensures a light yet rich texture that’s deliciously satisfying. Whether you’re serving it at a dinner party or enjoying it as a midweek treat, this easy-to-make, gluten-free dessert is sure to impress. Serve it warm and pair with a dollop of whipped cream or a scoop of vanilla ice cream for an unforgettable experience.

Nutriscore Rating: 41/100

Prep Time:20 mins

Cook Time:45 mins

Total Time:65 mins

Servings: 8

Ingredients

• 6 tablespoons unsalted butter
• 1/2 cup light brown sugar
• 7 whole pineapple rings
• 7 whole maraschino cherries
• 1 1/2 cups gluten-free all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 3/4 cup granulated sugar
• 6 tablespoons unsalted butter
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup pineapple juice
• 1/2 cup milk

Directions

Step 1

Preheat your oven to 350°F (175°C).

Step 2

Melt 6 tablespoons of butter in a 9-inch round cake pan over low heat or in the microwave. Evenly sprinkle the brown sugar over the melted butter.

Step 3

Arrange the pineapple rings over the brown sugar. Place a maraschino cherry in the center of each pineapple ring.

Step 4

In a medium bowl, whisk together the gluten-free flour, baking powder, baking soda, and salt. Set aside.

Step 5

In a large mixing bowl, beat 6 tablespoons of softened butter with the granulated sugar until light and fluffy.

Step 6

Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.

Step 7

In a small bowl, combine the pineapple juice and milk.

Step 8

Gradually add the dry ingredient mixture to the butter-sugar mixture, alternating with the pineapple juice mixture, starting and ending with the dry ingredients. Mix until just combined.

Step 9

Pour the batter over the pineapple slices in the prepared pan, spreading it evenly with a spatula.

Step 10

Bake in the preheated oven for about 40-45 minutes, or until a toothpick inserted into the center of the cake comes out clean.

Step 11

Allow the cake to cool in the pan for about 10 minutes. Then, carefully invert the cake onto a serving plate by placing the plate over the pan and flipping it. Let it cool completely before serving.

Nutrition Facts

Serving size	(1088.8g)

Amount per serving	% Daily Value*
Calories	3237.6

Total Fat 158.9g	0%
Saturated Fat 88.9g	0%
Polyunsaturated Fat 0.1g
Cholesterol 755.0mg	0%
Sodium 1819.8mg	0%
Total Carbohydrate 463.8g	0%
Dietary Fiber 5.7g	0%
Total Sugars 290.8g
Protein 22.1g	0%

Vitamin D 133.7IU	0%
Calcium 351.8mg	0%
Iron 3.8mg	0%
Potassium 720.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 42.4%

Protein: 2.6%

Carbs: 55.0%