Gluten-Free Pineapple Upside Down Cake (Dairy-Free Option)
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.
Course Dessert
Cuisine American
Keyword gluten-free dairy-free pineapple upside down cake, gluten-free pineapple upside down cake
¼cupunsalted butter, melted(Dairy-free use Smart Balance butter.)
⅔cupbrown sugar, packed
1 20-ounce cansliced pineapple, drained(I used 7 pineapple slices.)
13maraschino cherries
Cake:
⅓cupunsalted butter, softened(Dairy-free use Smart Balance butter.)
1cupgranulated sugar
1teaspoonpure vanilla extract
1largeegg
1 ⅓cupsgluten-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. )
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.
Video
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.