Pineapple Upside Down Cake Gluten Free
Indulge in the perfect balance of tropical sweetness and buttery richness with this gluten-free Pineapple Upside Down Cake! Perfected with a tender, fluffy crumb, this recipe uses a gluten-free all-purpose flour blend and a touch of xanthan gum to create a moist and airy texture that's ideal for those with gluten sensitivities. The iconic caramelized topping, made with golden brown sugar, juicy pineapple rings, and vibrant maraschino cherries, transforms into a stunning centerpiece when flipped onto a serving plate. With every bite bursting with notes of vanilla and a subtle hint of pineapple juice, this easy-to-make dessert is as irresistible as it is beautiful. Ready in just an hour and perfect for any occasion, this gluten-free twist on a classic is sure to impress your guests and delight your taste buds!
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Ingredients
- 115 grams Unsalted butter
- 150 grams Brown sugar (packed)
- 8 pieces Pineapple rings (canned, drained)
- 8 pieces Maraschino cherries
- 175 grams Gluten-free all-purpose flour blend
- 1 teaspoon Xanthan gum
- 2 teaspoons Baking powder
- 0.5 teaspoon Salt
- 200 grams Granulated sugar
- 2 pieces Eggs (large)
- 1 teaspoon Vanilla extract
- 60 milliliters Pineapple juice (from the canned pineapple)
- 60 milliliters Whole milk (or dairy-free alternative)
- 60 milliliters Vegetable oil
Directions
Step 1
Preheat your oven to 180°C (350°F), and grease a 9-inch round cake pan generously with butter or non-stick spray.
Step 2
In a small saucepan, melt 50 grams of the butter over medium heat. Stir in the brown sugar and cook until it starts to bubble and form a syrup. Pour this mixture evenly into the bottom of the prepared cake pan.
Step 3
Arrange the pineapple rings over the brown sugar mixture in a single layer. Place a maraschino cherry in the center of each pineapple ring.
Step 4
In a medium mixing bowl, whisk together the gluten-free flour blend, xanthan gum (if not already included in the flour blend), baking powder, and salt. Set aside.
Step 5
In a separate large mixing bowl, beat the remaining butter and granulated sugar together until light and fluffy, about 2-3 minutes.
Step 6
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
Step 7
Whisk together the pineapple juice, milk, and oil in a small bowl. Alternating, add the dry ingredients and the liquid mixture to the butter-sugar mixture, starting and ending with the dry ingredients. Mix until just combined and the batter is smooth.
Step 8
Pour the batter over the pineapple layer in the prepared pan, spreading it out evenly with a spatula.
Step 9
Bake the cake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
Step 10
Let the cake cool in the pan for 10 minutes, then run a knife around the edges and carefully invert the cake onto a serving plate.
Step 11
Allow the cake to cool completely before slicing and serving. Enjoy your gluten-free pineapple upside-down cake!
Nutrition Facts
| Serving size | (1002.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2958.0 |
| Total Fat 165.7g | 0% |
| Saturated Fat 69.3g | 0% |
| Polyunsaturated Fat 34.1g | |
| Cholesterol 630.7mg | 0% |
| Sodium 2338.6mg | 0% |
| Total Carbohydrate 371.2g | 0% |
| Dietary Fiber 9.9g | 0% |
| Total Sugars 194.7g | |
| Protein 20.0g | 0% |
| Vitamin D 111.4IU | 0% |
| Calcium 324.7mg | 0% |
| Iron 4.5mg | 0% |
| Potassium 807.8mg | 0% |
Source of Calories