Gluten-Free Pineapple Upside Down Cake

Oh, the sheer joy of a perfectly caramelized pineapple topping meeting a tender, moist cake! If you thought you had to give up this beloved classic when going gluten-free, think again! My Classic Gluten-Free Pineapple Upside-Down Cake is here to prove that deliciousness knows no dietary bounds. It’s a ray of sunshine in cake form, bringing together that irresistible sweet and tangy pineapple flavor with a comforting, buttery crumb. Perfect for a weekend treat, a family gathering, or when you just need a little something sweet to brighten your day, this cake is pure comfort and happiness on a plate.

Why You’ll Love This Classic Gluten-Free Pineapple Upside Down Cake

• Incredibly Easy: Seriously, this cake comes together faster than you can say “aloha”
• Family Favorite: Even the pickiest eaters will be begging for seconds.
• Budget-Friendly: Uses simple pantry staples you likely already have.
• Absolutely Delicious: The caramelization of the pineapple is pure magic.
• Gluten-Free Goodness: A delightful treat everyone can enjoy, without the gluten!

Ingredients

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For the Pineapple Layer

• 1 20-ounce can sliced pineapple, in its own juices
• 7 maraschino cherries, I used Silver Palate brand, which has no dyes and no preservatives (optional)
• ¾ cup (164 g) packed light brown sugar
• ⅛ teaspoon kosher salt
• 6 tablespoons (84 g) unsalted butter, melted

For the Cake Batter

• 1 ½ cups (210 g) all purpose gluten free flour blend,
• ¾ teaspoon xanthan gum, omit if your blend already contains it
• 7 tablespoons (42 g) milk powder, nonfat or whole milk
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon kosher salt
• 1 cup (200 g) granulated sugar
• 8 tablespoons (112 g) unsalted butter, at room temperature
• 2 (100 g (weighed out of shell)) eggs, at room temperature, beaten
• ⅔ cup (5.33 fluid ounces) pineapple juice, at room temperature (See Recipe Notes)

Step-by-Step Instructions

1. Preheat & Prep Pan: Preheat your oven to 350°F (175°C). Generously grease a 10-inch cast iron skillet, a 9-inch round cake pan, or a 9-inch springform pan. Set it aside.
2. Prepare the Pineapple Layer: Drain the sliced pineapple, reserving the juice for the cake batter. Pat the pineapple rings as dry as possible with paper towels. Do the same for the maraschino cherries, removing any stems.
3. Make the Brown Sugar Mixture: In a medium bowl, whisk together the packed light brown sugar and ⅛ teaspoon kosher salt. Pour in the melted unsalted butter and mix until a thick, grainy paste forms.
4. Assemble the Bottom Layer: Spread the brown sugar and butter mixture evenly over the bottom of your prepared baking pan. Place one pineapple ring in the very center of the pan. Arrange the remaining pineapple rings in a single layer around the center one, making sure they don’t overlap. Slice any leftover pineapple rings into quarters and tuck these pieces into the gaps and along the edges of the pan, climbing up the sides a bit.
5. Add the Cherries: Place a maraschino cherry in the center of each whole pineapple ring.
6. Make the Cake Batter: In a large bowl, whisk together the gluten-free flour blend, xanthan gum (if using), milk powder, baking powder, baking soda, ¼ teaspoon kosher salt, and granulated sugar until well combined.
7. Combine Wet and Dry: Create a well in the center of the dry ingredients. Add the room temperature unsalted butter, beaten eggs, and room temperature pineapple juice. Mix to combine everything. The batter will be thick but smooth.
8. Top the Pineapple: Carefully spoon the cake batter over the pineapple layer in the prepared pan. Spread it into an even layer using a wet spatula, being careful not to disturb the fruit arrangement. If you’re using a springform pan, wrap the bottom tightly with heavy-duty aluminum foil to prevent leakage during baking.
9. Bake the Cake: Place the pan in the center of your preheated oven. Bake for about 45 minutes to 1 hour (it might bake a bit faster in a cast iron skillet). You’ll know it’s done when a toothpick inserted into the center of the cake (avoiding the pineapple layer) comes out with a few moist crumbs attached.
10. Cool and Invert: Remove the cake from the oven and let it cool in the pan until it’s cool to the touch, at least 30 minutes. This helps the caramel set slightly.
11. Serve: Carefully invert the cooled cake onto a serving platter. Slowly lift the pan off, allowing the pineapple topping to reveal itself beautifully. Let the cake cool completely before slicing and serving.

Equipment

• 10-inch cast iron skillet, 9-inch round cake pan, or 9-inch springform pan
• Medium-size bowl
• Large bowl
• Measuring cups and spoons
• Whisk
• Spatula (offset spatula recommended for spreading the caramel layer)
• Paper towels
• Serving platter

Tips & Variations

• Pineapple Power: For an extra punch of pineapple flavor, you can use fresh pineapple, but be sure to roast it slightly before using to remove excess moisture.
• Cherry on Top: If maraschino cherries aren’t your jam, feel free to omit them or try a fresh cherry in its place.
• Spice It Up: A pinch of cinnamon or nutmeg in the cake batter can add a lovely warmth.
• Don’t Overmix: Overmixing gluten-free batter can sometimes make it tough. Mix just until combined.
• The Pan Dilemma: If your springform pan tends to leak, double or even triple wrap the bottom with foil. A cast iron skillet is fantastic for even heating and a beautiful crusty bottom edge.

Serving Suggestions

This Classic Gluten-Free Pineapple Upside-Down Cake is perfect on its own, but a dollop of whipped cream or a scoop of vanilla ice cream takes it to a whole new level of decadence. It’s wonderful served warm or at room temperature. For a more formal dessert, consider serving it alongside a light fruit salad. If you’re looking for more comforting dessert ideas.

Nutrition Facts (Estimated Per Serving)

Please note that these are estimates and can vary based on exact ingredients and portion sizes.

• Calories: ~350-400
• Carbohydrates: ~50-60g
• Protein: ~4-6g
• Fat: ~15-20g

Frequently Asked Questions

Can I freeze this recipe?

Yes, you can! Once completely cooled, wrap the cake tightly in plastic wrap and then in aluminum foil. It should stay good in the freezer for up to 2-3 months. Thaw it overnight in the refrigerator and then bring to room temperature before serving.

How can I make this ahead of time?

You can prepare the pineapple layer and the cake batter separately a day in advance. Store the pineapple layer covered at room temperature and the cake batter covered in the refrigerator (let it come to room temp before baking). You can also bake the cake entirely a day ahead, let it cool, and then store it covered at room temperature.

Can I use a different fruit?

Absolutely! While pineapple is classic, you can experiment with other fruits like peaches, plums, or even apples. Adjust baking times as needed, as different fruits release varying amounts of moisture. For a wonderful twist, you might also enjoy my Gluten Free Apple Crisp

 

What kind of gluten-free flour blend is best?

I’ve had great success with blends like Better Batter, King Arthur Baking Measure for Measure, or Bob’s Red Mill Gluten-Free 1-to-1 Baking Flour. The key is a blend that contains xanthan gum (or you can add it separately as I’ve instructed) and is designed for general baking. My cake turned out a little dry. What went wrong?

A few things could be the culprit: overbaking is common, especially with gluten-free goods. Make sure to test for doneness with a toothpick that has moist crumbs, not completely clean ones. Also, ensure your ingredients were measured accurately, particularly the flour. Using pineapple packed in syrup instead of its own juice can also add too much liquid, affecting the outcome.

Baking this Classic Gluten-Free Pineapple Upside-Down Cake is such a rewarding experience. The aroma that fills your kitchen is simply divine, and the taste is even better. It’s a nostalgic treat made accessible for everyone. So go ahead, whip up this delightful cake, and let the smiles begin