Pineapple Upside Down Cake Gluten Free
Indulge in the perfect balance of tropical sweetness and buttery richness with this gluten-free Pineapple Upside Down Cake! Perfected with a tender, fluffy crumb, this recipe uses a gluten-free all-purpose flour blend and a touch of xanthan gum to create a moist and airy texture that's ideal for those with gluten sensitivities. The iconic caramelized topping, made with golden brown sugar, juicy pineapple rings, and vibrant maraschino cherries, transforms into a stunning centerpiece when flipped onto a serving plate. With every bite bursting with notes of vanilla and a subtle hint of pineapple juice, this easy-to-make dessert is as irresistible as it is beautiful. Ready in just an hour and perfect for any occasion, this gluten-free twist on a classic is sure to impress your guests and delight your taste buds!
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Recipe Information
Ingredients
- 115 grams Unsalted butter
- 150 grams Brown sugar (packed)
- 8 pieces Pineapple rings (canned, drained)
- 8 pieces Maraschino cherries
- 175 grams Gluten-free all-purpose flour blend
- 1 teaspoon Xanthan gum
- 2 teaspoons Baking powder
- 0.5 teaspoon Salt
- 200 grams Granulated sugar
- 2 pieces Eggs (large)
- 1 teaspoon Vanilla extract
- 60 milliliters Pineapple juice (from the canned pineapple)
- 60 milliliters Whole milk (or dairy-free alternative)
- 60 milliliters Vegetable oil
Instructions
Preheat your oven to 180°C (350°F), and grease a 9-inch round cake pan generously with butter or non-stick spray.
In a small saucepan, melt 50 grams of the butter over medium heat. Stir in the brown sugar and cook until it starts to bubble and form a syrup. Pour this mixture evenly into the bottom of the prepared cake pan.
Arrange the pineapple rings over the brown sugar mixture in a single layer. Place a maraschino cherry in the center of each pineapple ring.
In a medium mixing bowl, whisk together the gluten-free flour blend, xanthan gum (if not already included in the flour blend), baking powder, and salt. Set aside.
In a separate large mixing bowl, beat the remaining butter and granulated sugar together until light and fluffy, about 2-3 minutes.
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
Whisk together the pineapple juice, milk, and oil in a small bowl. Alternating, add the dry ingredients and the liquid mixture to the butter-sugar mixture, starting and ending with the dry ingredients. Mix until just combined and the batter is smooth.
Pour the batter over the pineapple layer in the prepared pan, spreading it out evenly with a spatula.
Bake the cake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for 10 minutes, then run a knife around the edges and carefully invert the cake onto a serving plate.
Allow the cake to cool completely before slicing and serving. Enjoy your gluten-free pineapple upside-down cake!
Nutrition Facts
Calories |
470 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.9 g | 26% | |
| Saturated Fat | 8.8 g | 44% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 79 mg | 26% | |
| Sodium | 286 mg | 12% | |
| Total Carbohydrate | 71.4 g | 26% | |
| Dietary Fiber | 1.2 g | 4% | |
| Total Sugars | 49.8 g | ||
| Protein | 2.6 g | 5% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 42 mg | 3% | |
| Iron | 0.6 mg | 3% | |
| Potassium | 101 mg | 2% | |
*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.
