Best 2 Gluten Free Pineapple Upside Down Cake Recipes

If you're looking for a delightful and gluten-free dessert, look no further than this pineapple upside-down cake. This classic cake gets a makeover with gluten-free flour and other wholesome ingredients, making it a treat that everyone can enjoy. With its moist and flavorful cake, caramelized pineapple topping, and gluten-free base, this cake is the perfect way to satisfy your sweet tooth without sacrificing taste or texture. So gather your ingredients and get ready to indulge in this delicious and allergy-friendly version of a beloved classic.

Check out the recipes below so you can choose the best recipe for yourself!

PINEAPPLE UPSIDE-DOWN CAKE (GLUTEN FREE)

Pineapple Upside-Down Cake (Gluten Free) image

Caramelized brown sugar, fresh pineapple, and rum make for a delicious cake! I made this for Paul's 2018 birthday and a dinner club dinner.

Provided by corbettcook

Categories Desserts Fruit Dessert Recipes Pineapple Dessert Recipes

Time 1h15m

Yield 12

Number Of Ingredients 15

Ingredients

¼ cup butter
¾ cup light brown sugar
1 tablespoon pineapple juice
1 tablespoon dark rum
½ small fresh pineapple - peeled, cored, and sliced
½ cup butter
1 ¼ cups gluten-free all-purpose baking flour
¼ cup almond flour
½ cup white sugar
2 ⅛ teaspoons baking powder
½ teaspoon salt
⅛ teaspoon ground cardamom
2 large eggs
½ cup cold milk
1 (4 ounce) jar maraschino cherries for garnish

Steps:

Preheat the oven to 400 degrees F (200 degrees C).
Melt 1/4 cup butter in a 12-inch cast iron skillet over medium-low heat. Stir in brown sugar, pineapple juice, and rum. Cook until sugar is dissolved and mixture is bubbling, about 5 minutes. Remove from heat and place pineapple slices in the skillet in a single layer, covering sugar mixture completely. Set skillet aside.
Melt 1/2 cup butter in small skillet over low heat until butter begins to brown and releases a nutty fragrance, about 5 minutes, being careful to not burn the butter. Remove from heat and let cool for 10 minutes.
Combine gluten-free flour and almond flour in a bowl. Mix in white sugar, baking powder, salt, and cardamom until well combined. Whisk in eggs and cold milk; mix until just combined. Pour in melted butter from the small skillet and stir until batter is mixed thoroughly. Pour batter over pineapple slices in the 12-inch skillet. Use a spatula to smooth out surface and spread evenly.
Bake in the preheated oven until cake begins to bubble around the edges, the top is browned, and a toothpick inserted into the center comes out clean, 30 to 35 minutes. Let cool in the skillet for 10 minutes.
Run a knife around the edge of the cake to loosen it from the skillet. Place a large plate on top of the skillet and flip over, presenting the cake with pineapple slices on top. Garnish with maraschino cherries.

Nutrition Facts : Calories 285.4 calories, Carbohydrate 37.7 g, Cholesterol 62.3 mg, Fat 14.3 g, Fiber 1.9 g, Protein 3.6 g, SaturatedFat 7.8 g, Sodium 284.9 mg, Sugar 23.9 g

PINEAPPLE UPSIDE DOWN CAKE (GLUTEN FREE)

Pineapple Upside Down Cake (Gluten Free) image

Make and share this Pineapple Upside Down Cake (Gluten Free) recipe from Food.com.

Provided by mattdegasperi

Categories Dessert

Time 55m

Yield 2 cakes, 24 serving(s)

Number Of Ingredients 15

Ingredients

1 1/2 cups rice flour
3/4 cup Bob's Red Mill gluten-free all-purpose baking flour
1 teaspoon salt
1 teaspoon baking soda
3 teaspoons baking powder
1 teaspoon xanthan gum
4 eggs
1 1/4 cups white sugar
2/3 cup mayonnaise (Miracle Whip)
1 cup milk or 1 cup lactose-free milk
2 teaspoons vanilla extract
1/2 cup butter (or margarine)
1 1/2 cups brown sugar
1 (20 ounce) can sliced pineapple
16 maraschino cherries

Steps:

Melt the butter and divide between two 8" cake pans.
Sprinkle the brown sugar evenly to cover the butter (divided as well).
Next, arrange pineapple rings around the bottom of the pans, one layer deep (I had 5 rings per pan). Place a maraschino cherry into the center of each pinapple ring (and a few in the middle if you would like).
Prepare the cake mix as directed above. Pour the batter over the pineapple layer (dividing the batter between the two pans).
Bake for 25-30 minutes at 350 degrees F (or as directed cake mix directions). Cool for 5 minutes, then carefully turn out onto a plate. Do not let the cake coo too much, or it will be stuck to the pan.

Nutrition Facts : Calories 225.1, Fat 7.4, SaturatedFat 3.3, Cholesterol 44.3, Sodium 296.1, Carbohydrate 38.6, Fiber 0.7, Sugar 27.9, Protein 2.2

Tips:

For a gooey caramel sauce, use light corn syrup or golden syrup instead of granulated sugar.
To ensure the cake doesn't stick to the pan, grease and flour the pan thoroughly before pouring in the batter.
If you don't have a 9-inch round cake pan, you can use an 8-inch or 10-inch pan. Just adjust the baking time accordingly.
For a more tropical flavor, use fresh pineapple instead of canned pineapple.
If you don't have maraschino cherries, you can use dried cranberries or chopped walnuts instead.
Serve the cake warm with a scoop of vanilla ice cream or whipped cream.

Conclusion:

This gluten-free pineapple upside-down cake is a delicious and easy-to-make dessert that's perfect for any occasion. With its moist and fluffy cake, gooey caramel sauce, and sweet pineapple topping, this cake is sure to be a hit with everyone who tries it.