Gluten-Free Pineapple Upside Down Cake {Dairy-Free Option}
Published
An easy recipe for gluten-free pineapple upside down cake. A soft butter cake with a brown sugar glaze that coats the pineapple and maraschino cherry topping. This gluten-free dessert recipe also has a dairy-free option.
Gluten-Free Pineapple Upside Down Cake
This gluten-free pineapple upside down cake is the classic recipe, just like you remember. A buttery cake with a caramelized brown sugar, pineapple, and maraschino cherry topping.
The gluten-free butter cake in this recipe is a moist but dense cake. The cake needs to be a little denser than traditional layered cakes so it can hold the extra moisture and weight of the brown sugar, pineapple, and maraschino cherry topping.
You can see just how easy it is to make this gluten-free pineapple upside down cake in the recipe step photos and in the recipe video.
How To Make Gluten-Free Pineapple Upside Down Cake
- Preheat the oven to 350°F.
- Spray a 9-inch cake pan with gluten-free cooking spray. I have used both a round and square cake pan to make this cake.
- Pour the melted butter into the bottom of the cake pan.
- Sprinkle the brown sugar evenly over top of the melted butter. (photo 1)
- Place the pineapple slices in the bottom of the cake pan.
- Place the maraschino cherries in the centers of the pineapples and in the spaces in between the pineapples. (photo 2)
- In a medium-sized bowl, cream together the softened butter and granulated sugar 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. (photo 3)
- 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. (photo 5)
- Flip the cake pan over onto a cake plate. Allow the cake to cool for another 10 minutes before serving. (photo 6)
- Store the leftovers in an airtight container and refrigerate.
Gluten-Free Flour
For this recipe, 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.
Most gluten-free all-purpose flour blends have starches and xanthan gum already in them. The xanthan gum helps replace the elasticity and texture of gluten.
So make sure to check the ingredients of your gluten-free flour as not to add any extra xanthan gum to your flour if it already includes it. If you add extra xanthan gum to the recipe, you will get gummy cake!
Not all gluten-free flours are created equal. You may experience different baking results depending on the gluten-free flour blend you choose.
Tips For The Best Pineapple Upside Down Cake
- To keep your cake from getting soggy, blot any excess liquid from the pineapple slices with a paper towel.
- You can use fresh pineapple slices, but I find using canned pineapple just as flavorful (and easier too).
- You can bake this cake in either a 9-inch round or square cake pan.
- Don’t forget to grease the cake pan.
- Don’t skip the step to allow the cake to cool in the pan for 10-15 minutes before flipping it over!
- This cake can be served warm or cold. I like it best served warm.
Pro Tip For Measuring Gluten-Free Flour
First, it’s important to use a measuring cup made for dry ingredients (not a pyrex liquid measuring cup) to measure flour. I always measure gluten-free flour with the “spoon & level” method.
I use a spoon to scoop the flour into the measuring cup. Then I use the back of a knife to level off the top of the measuring cup.
Please do not scoop the flour out of the bag with your measuring cup. If you do, you could end up with more flour than is called for in the recipe.
Dairy-Free Baking
For the dairy-free option, I used unsweetened almond milk and Smart Balance butter. I promise it is just as delicious made with dairy-free butter and dairy-free milk. So, you too can enjoy a gluten-free and dairy-free pineapple upside down cake.
Most of my family is also dairy-free (including me), so I always try and have a dairy-free option to my recipes.
Easy Gluten-Free Pineapple Upside Down Cake
Making a gluten-free pineapple upside down cake from scratch is super easy. It only takes a few simple ingredients to make the cake batter, brown sugar glaze, and fruit topping.
Pineapple upside down cake is one of my family’s favorites. This classic cake is perfect any time of the year!
More Gluten-Free Dessert Recipes To Try!
- Gluten-Free Peach Cobbler {Dairy-Free & Vegan Option}
- Gluten-Free Lemon Bars {Dairy-Free Option}
- Gluten-Free Oatmeal Cookies {Dairy-Free Option}
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Gluten-Free Pineapple Upside Down Cake (Dairy-Free Option)
Ingredients
Topping:
- 1/4 cup unsalted butter, melted, Dairy-free use Smart Balance butter.
- 2/3 cup brown sugar, packed
- 1 20-ounce can sliced pineapple, drained, I used 7 pineapple slices.
- 13 maraschino cherries
Cake:
- 1/3 cup unsalted butter, softened, Dairy-free use Smart Balance butter.
- 1 cup granulated sugar
- 1 teaspoon pure vanilla extract
- 1 large egg
- 1 1/3 cups gluten-free all-purpose flour with xanthan gum, I like Pillsbury gluten-free flour. Not all gluten-free flours are created equal. You may experience different baking results depending on the gluten-free flour blend you choose.
- 1 1/2 teaspoons gluten-free baking powder
- 1/2 teaspoon 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. I have used both a round and square cake pan to make this cake.
- 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 pineapples and in the spaces in between the pineapples.
- 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.
- Store the leftovers in an airtight container and refrigerate.
Notes
- For the dairy-free option, I used Smart Balance butter and unsweetened almond milk.
- I like Pillsbury gluten-free flour. Not all gluten-free flours are created equal. You may experience different baking results depending on the gluten-free flour blend you choose.
- Store leftovers in an airtight container and refrigerate.
- Mama says, "always check your labels!"
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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.
Help please!!! I followed the recipe and thought I did it correctly. However, my pineapples moved into the center and it cooked to a gummy mess. I know it’s something I’m doing wrong so any suggestions from anyone would be appreciated. 🥰 I’m new to the baking world but trying.
Hi Karli, did you by chance top your cake with the pineapples rather than placing them on the bottom of the cake pan?
Put in a lot less sugar than this – for me this is inedibly sweet. I am from the uk so maybe my taste buds are acclimatised differently, but it made me feel quite ill.
Hi Vic, I’m wondering if you perhaps used pineapple rings packed in syrup rather than packed in water. We recommend using pineapple rings packed in water because they retain their tart flavor better!
Can I use a GF pillsbury cake mix instead of the flour + baking powder and salt?
Hi Hilda! I can’t guarantee that the cake mix will produce similar results, but it’s a good idea. Let us know if you try it!
Delicious!!! Best GF cake we’ve made. Soft and smooth textured cake.
BEST TIP: Blot pineapple slices before placing in cake pan.
Used this recipe many times, it always turns out great!
Delicious but I highly reducing sugar drastically. Full amount is too sweet, I cut the sugar in HALF and it’s still very sweet!
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.
this recipe was awesome!!!! we have made the box cake version from Dunkin Heinz of it for years and now our family is GF/DF so i made the GF/DF version of your cake and it was amazing!!!! I made it 3 days ahead of time so that it would be super moist by then. thank you so much!!
Love this recipe, it is a family favourite.
I use a Duncan Hines gluten free cake mix sometimes to save time and ingredients. Works really well too.
this cake recipe is amazing! I have made it with pineapple, peaches, and cherries. I use the juice from each fruit for the liquid and add milk or water if needed. it’s now my go to recipe
Hey, I was just wondering if it would be possible to make this with sunflower oil instead of vegan butter? Thank you!
Hi Danielle! I have not tried sunflower oil in this recipe. It you try it, the cake may be missing a buttery flavor.
My wife requested pineapple upside down cake for her birthday. This came out perfect. The topping was yummy. The cake had a nice fluffy texture. Thanks for sharing
Amazing!! My daughter makes this all the time for parties and get together. It is now requested all the time and people are shocked it is GF.
Could this be made with regular flour instead of gluten free? I want to make this for my family but they don’t like gluten free recipes. I only have a dairy allergy.
Hi Lauryn, We’ve only tested it with gf flour
Absolutely delicious! I make Pineapple Upside-down cake every for Father’s Day. But, as I recently found out I am gluten intolerant, I used your recipe and made it gluten free this year. I was a bit nervous not knowing how it would taste. But it was fantastic! My entire family enjoyed feasting on this cake. I used Cup 4 Cup flour and it worked beautifully.
So good! no one could even guess it was Df/gf. I’ve made it several times.
As always another mouth watering recipe!
I generally don’t leave comments when I’ve changed the recipe. But I only changed this recipe a little … I used the pineapple juice in the can + enough water to make the 1 cup of liquid. It turned out GREAT!!! I’m sure almond milk would have been delicious, too, but this way I saved a little $$. Thanks for the wonderful recipe. My family loved it!
This cake was amazing!!! everybody in our house LOVED it. I didn’t put the cherries but it was still soooooo great. I will definitely be making this again. It was the best cake I have ever tried. since part of our household has had to go GF mama knows gluten free has really helped us in baking.