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GF Pineapple Upside Down Cake

Cooking Method
Courses ,
Difficulty Beginner
Prep Time: 20 min Cook Time: 1 hour Total Time: 1 hr 20 mins
Servings 8
Calories 339
Best Season Suitable throughout the year
  • 1 gluten free vanilla cake mix (I used Pamela's Vanilla Cake Mix)
  • 3 eggs
  • 2/3 cups pineapple juice
  • 1/2 cup oil
  • 1/4 cup butter
  • 1/2 cup brown sugar
  • 1 can crushed pineapple
  • 1 can pineapple rings
  • 1/2 cup Maraschino cherries
  1. Preheat oven to 350 degrees F.
  2. Drain crushed pineapple and pineapple rings and set 2/3 cups of pineapple juice aside. Rinse Maraschino cherries and pat dry. Set aside.

  3. Cut butter into slices and place in a 9 inch round baking pan and put in the oven to melt. Once melted remove from oven and mix in brown sugar and evenly spread around pan.

  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. In a large mixing bowl combine Pamela's gluten free vanilla cake mix. eggs, crushed pineapple, pineapple juice and oil and mix well.

  6. Slowly add the cake batter into the pan as not to disturb the pineapples. 
  7. Place in the oven and bake until toothpick comes out clean, around 1 hour.

  8. Allow cake to cool for 10-15 minutes and carefully flip cake over, patting the bottom of the pan with a spatula until it comes lose. 

  9. Slice and ENJOY!!!!

Nutrition Facts

Serving Size 1

Servings 8

Amount Per Serving
Calories 339
% 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%
Iron 5%
Vitamin D 49%

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


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
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.