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Servings: 8 Total Time: 1 hr 20 mins Difficulty: Beginner
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Pineapple upside down cake is a delicious, nostalgic cake that my grandma made all the time. You use pineapple juice instead of water, and it is topped with a buttery, caramel brown sugar crunch, with whole pineapple slices, and maraschino cherries. Simply divine!
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This gluten free pineapple upside down cake is the most fantastic dessert. Beautifully topped,  and so moist and delicious on the inside! The best part is that it is SO EASY! Made with a gluten free vanilla cake mix, then filled with so much pineapple flavor, creating the perfect pineapple cake! This is sure to be one of your favorite go to gluten free desserts! Hope you ENJOY!!!

What do I need to make this cake?

For this classic cake you will need a gluten free vanilla cake mix (I used Pamela’s Vanilla Cake Mix ), eggs, avocado oil, butter, brown sugar, pineapple juice, and crushed pineapples. You will also need a gluten free non-stick cooking spray to prepare the pan. Be sure to read the labels to make sure there is no flour in the cooking spray. To create the design on the top of the cake you will need pineapple rings and maraschino cherries. 

How to Make Pineapple Upside Down Cake:

Once you are ready to get started, preheat your oven to 350 degrees Fahrenheit, and slice ¼ cup of butter into small pieces.  Place in the 9 inch pan in the oven for 5 minutes to melt butter. Once melted, remove from oven and mix in brown sugar and evenly spread around the bottom of the pan.

While the butter is melting, drain crushed pineapple and pineapple rings and set 2/3 cups of pineapple juice aside. Rinse Maraschino cherries and pat dry. Set aside.

Place pineapple rings on top of butter, sugar mixture. Make sure to cover the bottom of the pan and as much of the sides as you can. Cut them in half to line the sides.  Place a maraschino cherry in the center of each ring.  Set pan aside.

In a large mixing bowl combine, gluten free cake mix. eggs, crushed pineapple, pineapple juice, and oil, mixing well with a whisk.

Slowly add the cake batter into the pan so as not to disturb the pineapples. 

Place in the oven and bake until a toothpick comes out clean, and the middle of the cake bounces back when lightly pressed, around 45 minutes to an hour.

Allow the cake to cool for 10-15 minutes and carefully flip the cake over onto a plate or platter, patting the bottom of the pan with a spatula until it comes loose. It is very important that you do not let it cool completely before flipping over, or it will not come out of the pan.  If the pineapple and caramel stick in areas to the pan, use a spatula to put it back on the cake, and smooth it out.  It is very forgiving.

Cool to room temperature, slice and ENJOY!!!!

Can we substitute any ingredients?

When it comes to this recipe you can substitute the butter for non dairy butter in the topping.  Use your favorite oil, or you can use melted butter or melted coconut oil in the cake batter if you prefer.  Enjoy!

How to Store this cake?

This cake is best served immediately, but can be stored in an airtight container in the refrigerator for about 3 days.

More amazing gluten free desserts you need to try!

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Dessert

GF Pineapple Upside Down Cake

Author: Liz Satkowski Cooking Method: Courses: , Recipe Keys: Dairy Free Gluten Free Nut Free
Difficulty: Beginner Prep Time 20 mins Cook Time 1 hr Total Time 1 hr 20 mins
Servings: 8 Calories: 339
Best Season: Suitable throughout the year

Description

This moist, flavor packed cake is so easy.  You use a gluten free cake mix, line the pan with brown sugar and butter, then top with pineapple slices and maraschino cherries.  You then pour the cake batter made with pineapple juice instead of water over the pineapple mixture.  After it bakes you invert the cake, and the caramelly pineapple bottom becomes the top.  It's fun and so yummy.

Ingredients

Instructions

  1. Preheat oven to 350 degrees F.

  2. Slice ¼ cup of butter into small pieces.  Place in the 9 inch pan in the oven for 5 minutes to melt butter. Once melted, remove from oven and mix in brown sugar and evenly spread around the bottom of the pan.

  3. While the butter is melting, drain crushed pineapple and pineapple rings and set 2/3 cups of pineapple juice aside. Rinse Maraschino cherries and pat dry. Set aside.

  4. Line baking pan with pineapple rings. Make sure to cover the bottom of the pan and as much of the sides as you can. Place a maraschino cherry in the center of each ring.

  5. Place pineapple rings on top of butter, sugar mixture. Make sure to cover the bottom of the pan and as much of the sides as you can. Place a maraschino cherry in the center of each ring.  Set pan aside.

  6. In a large mixing bowl combine, gluten free cake mix. eggs, crushed pineapple, pineapple juice, and oil, mixing well with a whisk.

  7. Slowly add the cake batter into the pan so as not to disturb the pineapples.

  8. Place in the oven and bake until a toothpick comes out clean, and the middle of the cake bounces back when lightly pressed, around 45 minutes to an hour.

  9. Allow the cake to cool for 10-15 minutes and carefully flip the cake over onto a plate or platter, patting the bottom of the pan with a spatula until it comes loose.

  10. Cool to room temperature, slice and ENJOY!!!!

Nutrition Facts

Servings 8

Amount Per Serving
Calories 339kcal
% Daily Value *
Total Fat 21.2g33%
Saturated Fat 5.9g30%
Cholesterol 77mg26%
Sodium 92mg4%
Potassium 241mg7%
Total Carbohydrate 37.3g13%
Dietary Fiber 2.3g10%
Sugars 30.1g
Protein 3.1g7%
Calcium 3 mg
Iron 5 mg
Vitamin D 49 IU

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

This recipe is sponsored by Pamela's Products

Keywords: gluten free, gluten free dessert, gluten free cake, gluten free pineapple upside down cake, pineapple cake, pineapple upside down cake

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Liz Satkowski

Gluten Free Mom Colorado

I am married to the most amazing man, Tommy. I am the mother of three beautiful children Landon, Finn, and Daisy. For years I have been helping friends, family and others navigate the life of gluten-free living. I grew up in a gluten-free house, my mom and both brothers were diagnosed with Celiac Disease when I was young. My mom did an amazing job making everything from scratch in a gluten free kitchen. When I had my first child Landon my world was changed. He was born at 24 weeks because I have a short cervix. The doctor told us that he had a slim chance of survival and that his life would be plagued with severe complications. He survived and has minimal complications due to his prematurity, but when Landon was two he started getting rashes all over his body and he would constantly be sick. My mom advised me to get Landon tested for Celiac Disease. This was the beginning of my true GF journey. Shortly after he was diagnosed, I decided to go off gluten as well. Although I do not have Celiac Disease, I have found that I feel 100% better eliminating gluten from my diet. Recently Finn was having some issues with his legs and knees hurting. The doctor told me to take Finn off gluten to see if it was causing the inflammation and pain. Sure enough once we changed his diet the symptoms went away. We have Celiac Disease and gluten intolerance on both sides of the family. My sister-in-law and niece were recently diagnosed and my Grandma recently took gluten out of her diet due to an autoimmune disease. We are in a fortunate position that both of our families understand the purpose of living a gluten-free lifestyle. I am on a mission to help people create amazing gluten-free recipes and to see that this diagnosis is not a curse, but can actually be delicious.

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