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!
- Gluten Free Key Lime Cake Pops
- Gluten Free Vanilla Bean Cupcakes with Strawberry Cream Cheese Frosting
- Almond Flour Chocolate Chip Cookie Skillet
- Almond Flour Salted Chocolate Chip Cookies
- Gluten Free Fresh Strawberry Pie
GF Pineapple Upside Down Cake
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
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Preheat oven to 350 degrees F.
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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.
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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.
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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.
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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.
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In a large mixing bowl combine, gluten free cake mix. eggs, crushed pineapple, pineapple juice, and oil, mixing well with a whisk.
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Slowly add the cake batter into the pan so as not to disturb the pineapples.
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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.
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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.
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Cool to room temperature, slice and ENJOY!!!!
Serving Size 1
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.
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