The Best Gluten Free Pineapple Upside Down Cake
This tender, buttery gluten free pineapple upside down cake is easy to make. It has so much flavor from the caramelized butter sauce and pineapples that bake into the cake.
Ingredients
Cake:
- 2 cups gluten free flour blend * see notes
- ¾ cup sugar
- 1 teaspoon baking powder aluminum-free
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 3 large eggs
- 4 tablespoons unsalted butter
- ½ cup milk or non-dairy milk
- ½ cup pineapple juice
- 1 teaspoon pure vanilla extract
Topping
- 20 ounces pineapple rings in juice be sure to save the juice
- 1 cup brown sugar
- ½ cup unsalted butter
- ¼ cup fresh raspberries
Instructions
- Preheat the oven to 350º F. Set the oven rack in the middle of the oven.
- In a large mixing bowl, combine the flour, baking soda, baking powder, sugar, and salt. Whisk to blend.
- In a smaller bowl, whisk the eggs, non-dairy milk, melted butter, pineapple juice, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and mix gently until the two are just barely mixed. Let the batter sit for 15 minutes while you make the brown sugar butter mixture.
- In a small saucepan, add the butter and brown sugar. Heat on low heat until the sugar is completely melted. Whisk often to prevent burning. Cook for 1-2 additional minutes and remove from the heat.
- Spray a 9-inch cake pan with oil. (If you use a springform pan, you must have a pan below it in case the sugar mixture leaks out the bottom a little.)
- Line the pineapple rings in the pan and add a raspberry or two to each center.
- Pour the brown sugar butter mixture over the pineapple rings. Top with the cake batter. Use a large spoon to spread the cake batter out evenly.
- Bake the cake for 30 minutes until done. To test to see if it has finished baking, insert a toothpick into the middle of the cake. If the toothpick comes out clean, the cake is finished baking. If you see batter or crumbs, the cake needs to be baked longer.
- Remove the cake from the oven and let it sit in the pan for 5 minutes.
- Place a large round plate over the top of the cake and quickly (and carefully) inver the cake so it comes out on the plate.
- Serve warm or allow the cake to cool to serve.
Notes
- I tested this recipe with King Arthur Measure for Measure flour blend. If you are gum-free, my DIY Gluten Free Flour Blend also works well in this recipe.
- If your blend doesn't have xanthan, guar gum, or another binder, you must add 1 tsp.
- Every gluten free flour blend has a different grain-to-starch ratio. These differences affect the moisture level of your batter. If you think your batter is too thick, add more liquid; if you think your batter is too runny, add more gluten free flour.
- Make this cake dairy-free by using plant-based butter and milk.
- Use maraschino cherries, frozen cherries, or raspberries in the pineapple rings.
- Store in the refrigerator in a covered cake container. It will keep fresh for up to four days.
SPECIAL NOTE
Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn't test, you may need to adjust your moisture levels in your baked goods.
Nutrition
Serving: 1sliceCalories: 342kcalCarbohydrates: 54gProtein: 4gFat: 13gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.5gCholesterol: 71mgSodium: 122mgPotassium: 166mgFiber: 3gSugar: 39gVitamin A: 476IUVitamin C: 7mgCalcium: 76mgIron: 1mg
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Nutrition Disclaimer
Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.