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gluten-free pineapple upside down cake on a glass cake plate
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4.80 from 20 votes

Gluten-Free Pineapple Upside Down Cake

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. 
Prep Time15 minutes
Cook Time50 minutes
Total Time1 hour 5 minutes
Course: Dessert
Cuisine: American
Keyword: gluten-free dairy-free pineapple upside down cake, gluten-free pineapple upside down cake
Servings: 8 servings
Author: Audrey Roberts

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
US Customary - Metric

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.

Video

Nutrition

Serving: 1serving | Calories: 395kcal | Carbohydrates: 63g | Protein: 4g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 62mg | Sodium: 242mg | Potassium: 156mg | Fiber: 2g | Sugar: 48g | Vitamin A: 501IU | Vitamin C: 1mg | Calcium: 108mg | Iron: 1mg