Gluten-Free Pineapple Upside Down Cake
Updated
This easy recipe for gluten-free pineapple upside-down cake features a soft butter cake with a brown sugar glaze that coats the pineapple and maraschino cherry topping. I created this gluten free version of this tried-and-true classic, and I couldn’t be happier.
Absolutely wonderful! Not only delicious but very pretty. One of the best cakes I’ve ever made! Definitely going in my “Best Made” recipe file.
-Mark
Easy Gluten-Free Pineapple Upside Down Cake Recipe
This gluten-free pineapple upside-down cake is a classic recipe, just like you remember from your childhood. It’s a delicious buttery cake with caramelized brown sugar, pineapple, and maraschino cherry topping.
This gluten-free version of the butter cake is moist but a little denser than the traditional version of this cake, so it can hold the extra moisture and the weight of the brown sugar, pineapple, and maraschino cherry topping. But, believe me, it still tastes great and will have you reaching for a second slice, I’m sure.
Things I Learned While Testing
- Blot any excess liquid from the pineapple slices with a paper towel. This will keep your cake from getting soggy.
- Fresh pineapple slices are an option. But, I find using canned pineapple just as flavorful and much easier.
- Not all gluten-free flours are created equal. You may experience different baking results depending on the gluten-free flour blend you choose. I used Pillsbury gluten-free flour. It is a rice flour cup-for-cup blend. A cup-for-cup all-purpose gluten-free flour blend is one that already has the starches and xanthan gum.
- Do not add xanthan gum. If your flour blend already has it, or you’ll end up with gummy cake.
- Use the spoon and scoop method. I use a spoon and scoop the flour into the measuring cup, and then I use the back of a knife to level off the top. Do not scoop the flour out of the bag with your measuring cup, as you may end up with too much.
Gluten-Free Pineapple Upside Down Cake
Ingredients
Topping:
- ¼ cup unsalted butter, melted, dairy-free use Smart Balance
- ⅔ cup brown sugar, packed
- 1 20-oz. can sliced pineapple, drained, I used 7 pineapple slices
- 13 maraschino cherries
Cake:
- ⅓ cup unsalted butter, softened, dairy-free use Smart Balance
- 1 cup granulated sugar
- 1 tsp pure vanilla extract
- 1 large egg
- 1⅓ cup gluten-free all-purpose flour with xanthan gum
- 1½ tsp gluten-free baking powder
- ½ tsp salt
- 1 cup milk, dairy-free use unsweetened almond milk
Instructions
- Preheat the oven to 350°F.
- Spray a 9-inch cake pan with gluten-free cooking spray. I use a gluten-free coconut oil spray.
- Pour the melted butter into the bottom of the cake pan.
- Sprinkle the brown sugar evenly over top of the melted butter.
- Place the pineapple slices in the bottom of the cake pan.
- Place the maraschino cherries in the centers of the pineapple slices and in the spaces in between the pineapple slices.
- In a medium-sized bowl, cream together the softened butter and granulated sugar together with a mixer, until fluffy.
- Add the pure vanilla extract and egg to the butter mixture and mix until creamy.
- Add the gluten-free flour with xanthan gum, gluten-free baking powder, and salt to the butter mixture. Mix until fully combined.
- Pour in the milk and mix until the cake batter is smooth. The cake batter will be thick.
- Pour the cake batter into the cake pan over the pineapples and cherries. Use a spatula to smooth the top of the cake batter.
- Bake on the middle rack for 50-55 minutes, or until a toothpick entered into the center comes out clean.
- Allow the cake to cool in the pan for 10-15 minutes.
- Flip the cake pan over onto a cake plate. Allow the cake to cool for another 10 minutes, before serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
How To Make Gluten-Free Pineapple Upside Down Cake Step by Step
Get the oven going: Preheat the oven to 350°F.
Get the pan ready: Spray a 9-inch cake pan with gluten-free cooking spray. I have used both a round and a square cake pan to make this cake, so either one is an option.
Add the butter: Pour ¼ cup (57g) melted butter into the bottom of the cake pan.
Add the brown sugar: Sprinkle 2/3 cup (147g) brown sugar evenly over top of the melted butter. (photo 1)
Add the pineapple: Place 7 pineapple slices over the brown sugar in the bottom of the cake pan.
Add the cherries: Place 13 maraschino cherries in the centers of the pineapple slices and in the spaces in between the slices. (photo 2)
Cream the butter and sugar: In a medium-sized bowl, cream ⅓ cup (76g) softened butter with 1 cup (200g) granulated sugar with a hand or stand mixer until fluffy. Add 1 tsp (5 ml) pure vanilla extract and 1 egg to the butter mixture and continue to mix until creamy.
Add dry ingredients: Add 1⅓ cups (167g) gluten-free flour with xanthan gum, 1½ tsp (6g) gluten-free baking powder, and ½ tsp (3g) salt to the creamed butter mixture. Mix until fully combined.
Add the milk: Pour in 1 cup (237 ml) milk and mix until the cake batter becomes smooth. Note that the batter will be thick.
Transfer the batter to the pan: Pour the cake batter over the pineapples and cherries in the cake pan. Using a spatula, smooth the top of the cake batter. (photo 3)
Bake: Bake on the middle rack for 50-55 minutes or until a toothpick entered into the center comes out clean.
Cool: Let the cake cool in the pan for 10-15 minutes. (photo 5)
Flip: Flip the cake pan over onto a cake plate and let it cool for another 10 minutes before serving. (photo 6)
Serve: Serve the cake and enjoy.
Serving Suggestions
Though decadent enough on its own, I find that a scoop of keto ice cream or dairy-free almond milk ice cream takes the flavor of this pineapple upside down cake completely over the top. To add more fruity flavor, sometimes I’ll drizzle it with a luscious strawberry reduction.
Storage Instructions
Store the leftovers in an airtight container and refrigerate for 3-4 days. Though you can serve this cake straight from the fridge, I like to eat it warm, so I’ll throw it in the microwave for a few seconds.
More Classic Desserts To Try
- Gluten Free Angel Food Cake: This gluten-free angel food cake is light, fluffy, and easy to make with simple ingredients, perfect on its own or topped with berries and whipped cream.
- Gluten Free Chocolate Chip Cookies: These gluten-free chocolate chip cookies are perfectly chewy with crisp edges and gooey chocolate chips.
- Gluten Free Pumpkin Pie: This homemade gluten-free pumpkin pie is an easy fall favorite with a crunchy Chex cereal crust, a creamy filling, and simple dairy-free options so no one has to miss out on Thanksgiving dessert.
I really liked this! I read the reviews so lessened the (oat) milk to about 2/3 cup. I also omitted over half the sugar and used palm sugar instead of granulated. I used fresh pineapple slices cut about 1/2 inch thick. Loved this. Will make it again with flax egg next time for my eggless cousin lol. Thank you!!
My son is egg intolerant. Do you have any egg replacement suggestion?
Hi Barbara, you can try a flax or Chia egg or Bob’s Red Mill egg replacer.
can you use fresh pineapple instead of canned?
Hi Deanna, yes you can!
I made this cake according to directions sans xantham gum. My cake batter was thin. The pineapple floated up within the batter so the pineapple was not sitting on top when the cake was flipped over. I have a note to myself to use less milk so that the batter is thicker next time.
I’ve made this cake twice in a week it’s so good! Once for a friend’s mom’s 89th birthday (both she and her sister are gluten free and celiac) and then again for my Hawaiian themed bunco party. All rave reviews!!! Thank you! And, the plus on top of that, was it is super easy to make!
Do think a 9″springform pan will work for this cake? I have coconut no stick spray for the bottom but no other 9″ baking dish.
I think so!
Delicious recipe! I used an extra large muffin tin and the pineapple rings fit perfectly in the bottom. I used the pineapple juice topped off with water to make 1 cup in place of the milk which I highly recommend. No one could believe they were gluten and dairy free. Thanks for all your fantastic recipes!!!
I have used this recipe 3 times now and it always turns out perfectly
I made the gluten free pineapple upside down cake using Arrowhead Mills gluten free flour, 1:1 replacement. It came out too moist-was soggy, disappointing.
I use this recipe at the Belleville Mi fire departments dessert contest and took first place. no one could believe that it was gluten and dairy free.
Chief Zweng
That’s awesome! Congrats!
It turned out really gummy looking and not at all fluffy like how its supposed to look. ill be moving onto another recipe
Hi Morie, there are many reasons why this cake could turn out gummy. First, make sure you’re measuring using either grams or the “spoon and level” method to ensure your measurements are accurate. Second, make sure to thoroughly blot the fruit to remove excess moisture. Third, don’t skip the step to allow the cake to cool in the pan for 10-15 minutes before flipping it over! It really needs that time to firm up.