This easy recipe for gluten free Pina Colada cake is made from scratch without rum. The layer cake has a pineapple filling and coconut buttercream frosting. This moist cake is the perfect dessert for a birthday or summer picnic!
If you are looking for more pineapple recipes you might enjoy my Pineapple Coleslaw, my Gluten Free Mango Pineapple Smoothie, my Easy Fresh Pineapple Salsa or my Gluten Free Pineapple Upside Down Cake.
You can find more cake recipes here: Gluten Free Cake Recipes
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Ingredients
- Gluten Free Flour
- Baking Powder
- Baking Soda
- Unsalted Butter
- Granulated Sugar
- Brown Sugar
- Sour Cream
- Crushed Pineapple
- Coconut Extract
- Powdered Sugar
- Milk
Instructions
Preheat your oven to 350 degrees. Grease two 9-inch round cake pans with coconut oil or butter. Set aside.
In the bowl of your stand mixer cream together the unsalted butter and granulated sugar. This will take 3-4 minutes and the mixture should be starting to stick to the sides of the bowl when it's ready.
Add the brown sugar, sour cream, pineapple, juice and coconut extract. Blend just until mixed together.
Add the gluten free flour, baking powder and baking soda to the wet ingredients. Mix just until blended together and smooth batter forms. The batter will be thick and sticky.
Pour the batter evenly into the two greased 9-inch cake pans and bake at 350 degrees for 30-35 minutes. The cakes will be golden brown and a toothpick inserted in the center will come out clean when done.
Let the cakes stand in the pans for 10 minutes and then invert onto a cooling rack.
In a saucepan over medium high heat add the can of crushed pineapple and granulated sugar for the filling. Cook at a simmer for 5-6 minutes until most of the juice has evaporated and the mixture has thickened. There will still be a little bit of juice that will be absorbed when the filling cools.
Once the cakes and filling have cooled completely (I like to bake the cakes the day before) you can make the frosting.
In the bowl of your stand mixer add the room temperature butter and beat until it is creamy. Add one cup of sifted powdered sugar and blend until incorporated together. Do this for all four cups of the sifted powdered sugar. Then, add the milk and coconut extract.
I use 1 tablespoon of milk for frosting I want to pipe and 2 tablespoons of milk for frosting I want to spread.
Cut the two cakes in half as evenly as you can to form four round cakes. Place a cake onto your cake stand and top with the pineapple filling. Repeat this step until all four layers are on. Don't put pineapple filling on the very top.
Frost the outside and top of the cake with the coconut buttercream frosting.
Supplies
Frequently Asked Questions
For this gluten free pina colada cake I used a white cake recipe that has crushed pineapple, pineapple juice and coconut extract for flavoring. Then I made an easy pineapple jam for the filling. Finally, there is a coconut flavored buttercream frosting on top. It is absolutely delicious!
The first thing you need to do is whip together your room temperature butter and sugars until they are light and fluffy. This will take 3-4 minutes. This step is key!
I've also added sour cream to this recipe which I think really helps a cake to be light and fluffy. You could also use plain greek yogurt if you don't have sour cream.
More Recipes You Might Enjoy
Gluten Free Banana Cake
Gluten Free Million Dollar Cake
Easy Gluten Free Coconut Cake
Gluten Free Vanilla Cake
Gluten Free Chocolate Mayonnaise Cake
I get a lot of my ingredients from Thrive Market. Thrive Market has been a game changer for me eating gluten free. They have so many options I can’t get at my rural grocery stores! Use this link to get 25% off your first order!
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Gluten Free Pina Colada Cake
- Total Time: 1 hour 5 minutes
- Yield: 10 servings 1x
- Diet: Gluten Free
Description
This easy recipe for gluten free pina colada cake is made from scratch without rum. The layer cake has a pineapple filling and coconut buttercream frosting. This moist cake is the perfect dessert for a birthday or summer picnic!
Ingredients
2 ½ cups Gluten Free Flour
2 teaspoon Baking Powder
½ teaspoon Baking Soda
½ cup Unsalted Butter
1 cup Granulated Sugar
½ cup Brown Sugar
1 cup Sour Cream
1 cup Crushed Pineapple, drained reserving 2 tablespoon juice
2 tablespoon Pineapple Juice
1 teaspoon Coconut Extract
Filling:
20 ounce can Crushed Pineapple with juice
¾ cup Granulated Sugar
Frosting:
1 cup Unsalted Butter, at room temperature
4 cups Powdered Sugar, sifted
1 teaspoon Coconut Extract
1-2 tablespoon Milk
Instructions
Preheat your oven to 350 degrees. Grease two 9-inch round cake pans with coconut oil or butter. Set aside.
In the bowl of your stand mixer cream together the unsalted butter and granulated sugar. This will take 3-4 minutes and the mixture should be starting to stick to the sides of the bowl when it's ready.
Add the brown sugar, sour cream, pineapple, juice and coconut extract. Blend just until mixed together.
Add the gluten free flour, baking powder and baking soda to the wet ingredients. Mix just until blended together and smooth batter forms. The batter will be thick and sticky.
Pour the batter evenly into the two greased 9-inch cake pans and bake at 350 degrees for 30-35 minutes. The cakes will be golden brown and a toothpick inserted in the center will come out clean when done.
Let the cakes stand in the pans for 10 minutes and then invert onto a cooling rack.
In a saucepan over medium high heat add the can of crushed pineapple and granulated sugar for the filling. Cook at a simmer for 5-6 minutes until most of the juice has evaporated and the mixture has thickened. There will still be a little bit of juice that will be absorbed when the filling cools.
Once the cakes and filling have cooled completely (I like to bake the cakes the day before) you can make the frosting.
In the bowl of your stand mixer add the room temperature butter and beat until it is creamy. Add one cup of sifted powdered sugar and blend until incorporated together. Do this for all four cups of the sifted powdered sugar. Then, add the milk and coconut extract.
I use 1 tablespoon of milk for frosting I want to pipe and 2 tablespoons of milk for frosting I want to spread.
Cut the two cakes in half as evenly as you can to form four round cakes. Place a cake onto your cake stand and top with the pineapple filling. Repeat this step until all four layers are on. Don't put pineapple filling on the very top.
Frost the outside and top of the cake with the coconut buttercream frosting.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Cake, Dessert
- Method: Baking
- Cuisine: Gluten Free
Lindsay says
There are no measurements in your ingredient list!
smallfarmbiglife says
Hi Lindsay. The ingredient list is just there to give links to what I used. The recipe card below has all of the measurements and a full set of instructions for the recipe. ~Elaine