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Pineapple Upside Down Cake Recipe

If you are looking for a Pineapple Upside Down Cake recipe, gluten-free homemade from scratch, like the classic family favorite you remember, then, you will love this one!

If you are looking for a Pineapple Upside Down Cake recipe, gluten-free homemade from scratch, like the classic family favorite you remember, then, you will love this one!

So delicious, you won't be able to tell it from a wheat-based version!

Imagine yummy gooey caramel covered pineapple flavor soaked into a tasty old fashioned cake, just like what you have come to expect in a vintage Pineapple Upside Down Cake recipe.

It is so easy to make (see Secrets to Making Great Gluten Free Cake Recipes).

Use simple gluten-free ingredients commonly found on pantry shelves and in a short time you can create this especially scrumptious Pineapple Upside Down Cake recipe, a treat family and friends will rave about.





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Pineapple Upside Down Cake Recipe


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Pineapple Upside Down Cake Recipe


You will "flip" for this Pineapple Upside Down Cake recipe! It is a mouthwatering gluten-free take on an old fashioned dessert.

Prep Time: 20 minutes
Cook Time: 35 minutes
Yield: 12 servings

Ingredients:
- 1/2 cup butter
- 2/3 cup dark brown sugar
- 1-20 ounce can pineapple slices, drained, reserve juice
- Maraschino cherries, pitted and drained
- pecan halves
- 3/4 cup White Gluten Free Flour Blend
- 1/4 cup potato starch
- 1/2 teaspoon Homemade Gluten-free Baking Powder
- 1/4 teaspoon salt
- 2 large eggs, room temperature
- 2/3 cup granulated white sugar
- 6 tablespoons pineapple juice
- 1 teaspoon Homemade Vanilla Extract

Instructions:
1. Preheat oven to 350°F.
2. In a 10 inch oven-safe skillet, melt butter over medium heat.
3. Remove from heat and evenly sprinkle brown sugar over top of butter.
4. Artfully arrange pineapple slices over top of brown sugar mixture.
5. Garnish pineapple slices with Maraschino cherries and pecan halves.
6. In a small mixing bowl, sift together flour, potato starch, baking powder and salt, and then set aside.
7. In a large mixing bowl, beat eggs until thick and lemon colored, about 5 minutes.
8. Add sugar and beat until combined.
9. Add pineapple juice and vanilla extract, and beat until combined.
10. Add flour mixture and beat just until batter is smooth.
11. Pour batter over pineapple slices arrangement.
12. Bake for 35 to 40 minutes or until wooden pick inserted in center comes out clean.
13. DO NOT OVER BAKE!
14. Immediately invert hot skillet over a cake plate.
15. DO NOT REMOVE CAKE FROM HOT SKILLET!
16. Let rest with pan inverted for 5 minutes so brown sugar mixture can run down over the cake instead of sticking to the skillet.
17. If needed, loosen sides with a spatula and carefully unmold cake.
18. Serve warm or cold with heavy cream on the side or garnished with whipped cream.

Tags:
Gluten-free, Corn-free, Dairy-free, Nut-free, Soy-free, Vegetarian




Variations

Apricot Upside Down Cake

  1. In a 10 inch oven-safe skillet, melt butter over medium heat.
  2. Remove from heat and evenly sprinkle brown sugar over top of butter.
  3. Artfully arrange canned, drained apricot halves (reserve juice for cake batter), pitted side down over top of brown sugar mixture.
  4. Garnish center of each apricot half with a blanched almond and sprinkle gluten-free flaked coconut around fruit pieces.
  5. Omit pineapple juice.
  6. Add 6 tablespoons reserved apricot juice.
  7. Reduce vanilla extract to 1/2 teaspoon.
  8. Add 1/2 teaspoon gluten-free lemon extract.
  9. Prepare cake batter, bake and unmold as directed in key recipe.


Metric Measurements--Pineapple Upside Down Cake Recipe

Note:  use volume-based imperial/metric measuring spoons and dry measuring cups marked in milliliters; see Kitchen Equipment and Tools.

Ingredients

  • 125 ml butter
  • 170 ml dark brown sugar
  • 1-567 grams can pineapple slices, drained, reserve juice
  • Maraschino cherries, pitted and drained
  • pecan halves
  • 180 ml White Gluten Free Flour Blend
  • 60 ml potato starch
  • 2.5 ml Homemade Gluten Free Baking Powder
  • 1.25 ml salt
  • 2 large eggs, room temperature
  • 170 ml granulated white sugar
  • 90 ml pineapple juice
  • 5 ml Homemade Vanilla Extract

Instructions

  1. Preheat oven to 180°C, Gas Mark 4.
  2. In a 25 cm oven-safe skillet, melt butter over medium heat.
  3. Remove from heat and evenly sprinkle brown sugar over top of butter.
  4. Artfully arrange pineapple slices over top of brown sugar mixture.
  5. Garnish pineapple slices with Maraschino cherries and pecan halves.
  6. In a small mixing bowl, sift together flour, potato starch, baking powder and salt, and then set aside.
  7. In a large mixing bowl, beat eggs until thick and lemon colored, about 5 minutes.
  8. Add sugar and beat until combined.
  9. Add pineapple juice and vanilla extract, and beat until combined.
  10. Add flour mixture and beat just until batter is smooth.
  11. Pour batter over pineapple slices arrangement.
  12. Bake for 35 to 40 minutes or until wooden pick inserted in center comes out clean.
  13. DO NOT OVER BAKE!
  14. Immediately invert hot skillet over a cake plate.
  15. DO NOT REMOVE CAKE FROM HOT SKILLET!
  16. Let rest with pan inverted for 5 minutes so brown sugar mixture can run down over the cake instead of sticking to the skillet.
  17. If needed, loosen sides with a spatula and carefully unmold cake.
  18. Serve warm or cold with heavy cream on the side or garnished with whipped cream.


Peach Upside Down Cake

  1. In a 10 inch oven-safe skillet, melt butter over medium heat.
  2. Remove from heat and evenly sprinkle brown sugar over top of butter.
  3. Artfully arrange canned, drained peach halves (reserve juice for cake batter), pitted side down over top of brown sugar mixture.
  4. Garnish center of each peach half with a pecan half and sprinkle gluten-free flaked coconut around fruit pieces.
  5. Omit pineapple juice.
  6. Add 6 tablespoons reserved peach juice.
  7. Reduce vanilla extract to 1/2 teaspoon.
  8. Add 1/2 teaspoon gluten-free lemon extract.
  9. Prepare cake batter, bake and unmold as directed in key recipe.


Prune (Plum) Upside Down Cake

  1. In a 10 inch oven-safe skillet, melt butter over medium heat.
  2. Remove from heat and evenly sprinkle brown sugar over top of butter.
  3. Artfully arrange large pitted, unsweetened cooked prunes (reserve juice for cake batter) over top of brown sugar mixture.
  4. Garnish with walnut halves placed around fruit pieces.
  5. Omit pineapple juice.
  6. Add 6 tablespoons reserved prune juice.
  7. Omit vanilla extract.
  8. Add 1 teaspoon gluten-free lemon extract.
  9. Prepare cake batter, bake and unmold as directed in key recipe.


Slow Cookery--Pineapple Upside Down Cake Recipe

  1. Grease slow cooker crock.
  2. In a medium mixing bowl, combine melted butter and brown sugar.
  3. Evenly spread brown sugar mixture in bottom of slow cooker.
  4. Artfully arrange pineapple slices over top of brown sugar mixture.
  5. Garnish pineapple slices with Maraschino cherries and pecan halves.
  6. Prepare cake batter as directed in key recipe.
  7. Pour batter over pineapple slices arrangement.
  8. Cover and cook on High for 2 to 2 1/2 hours or until toothpick inserted in center comes out clean.
  9. DO NOT OVER BAKE!
  10. Turn off slow cooker and remove cover.
  11. Remove crock from base and let rest on a wire rack for 15 minutes.
  12. Invert crock over a cake plate.
  13. Let rest with crock inverted for 5 minutes so brown sugar mixture can run down over the cake instead of sticking to the crock.
  14. If needed, loosen sides with a spatula and carefully unmold cake.






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