Gluten-Free Pineapple Upside Down Cake
Indulge in the sweet nostalgia of a **Gluten-Free Pineapple Upside Down Cake**, a dessert that marries vibrant flavors with effortless elegance. Perfectly caramelized pineapple rings and maraschino cherries create a stunning topping, while the moist, tender cake is crafted using gluten-free all-purpose flour, making it a delightful option for those with dietary restrictions. Infused with the tropical essence of pineapple juice and a hint of vanilla, this approachable recipe requires minimal prep time yet delivers maximum wow factor. Whether you're hosting a gathering or satisfying your sweet tooth, this gluten-free twist on a classic will steal the spotlight. Plus, it's ready in under an hour, making it a go-to for easy entertaining!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 6 tablespoons unsalted butter
- 1/2 cup light brown sugar
- 7 whole pineapple rings
- 7 whole maraschino cherries
- 1 1/2 cups gluten-free all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup granulated sugar
- 6 tablespoons unsalted butter
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup pineapple juice
- 1/2 cup milk
Instructions
Preheat your oven to 350°F (175°C).
Melt 6 tablespoons of butter in a 9-inch round cake pan over low heat or in the microwave. Evenly sprinkle the brown sugar over the melted butter.
Arrange the pineapple rings over the brown sugar. Place a maraschino cherry in the center of each pineapple ring.
In a medium bowl, whisk together the gluten-free flour, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, beat 6 tablespoons of softened butter with the granulated sugar until light and fluffy.
Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
In a small bowl, combine the pineapple juice and milk.
Gradually add the dry ingredient mixture to the butter-sugar mixture, alternating with the pineapple juice mixture, starting and ending with the dry ingredients. Mix until just combined.
Pour the batter over the pineapple slices in the prepared pan, spreading it evenly with a spatula.
Bake in the preheated oven for about 40-45 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Allow the cake to cool in the pan for about 10 minutes. Then, carefully invert the cake onto a serving plate by placing the plate over the pan and flipping it. Let it cool completely before serving.
Nutrition Facts
Calories |
3238 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 158.9 g | 204% | |
| Saturated Fat | 88.9 g | 444% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 755 mg | 252% | |
| Sodium | 1820 mg | 79% | |
| Total Carbohydrate | 463.8 g | 169% | |
| Dietary Fiber | 5.7 g | 20% | |
| Total Sugars | 290.8 g | ||
| Protein | 22.1 g | 44% | |
| Vitamin D | 3.3 mcg | 17% | |
| Calcium | 352 mg | 27% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 720 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
