This recipe for gluten free pineapple upside down cake is really easy to make from scratch. This homemade cake uses canned pineapple and is made with no cherries. The yellow cake is moist and tastes like the old fashioned cake I loved before going gluten free.
Preheat your oven to 350 degrees.
In an 8x8 baking dish place the butter. Put the dish in the oven to melt the butter. Once the butter is melted carefully remove the dish from the oven. Spread the brown sugar over the butter. Then place the pineapple slices over that. You may need to break apart some of the rings to fill the bottom of the baking dish.
In your mixer beat the palm shortening and sugar for 3-4 minutes until combined. Add the egg, vanilla and milk. Beat until combined. The mixture will be wet and lumpy.
Add the gluten free flour, baking powder, baking soda and salt to the wet ingredients. Mix until blended together. The batter will be thick and a little lumpy.
Spoon the batter over the pineapples in the baking dish. Spread the batter with a spatula or the back of a spoon. The batter is dense and will spread around the pineapple as it bakes.
Bake at 350 degrees for 30 minutes or until golden brown.
Let the cake cool for 10 minutes and then turn it onto a plate or serving platter.
I like to make this cake the day before a gathering. I think it's even tastier the second day.
- Category: Cake
- Method: Baking
- Cuisine: Gluten Free
Keywords: gluten free, cake, pineapple, easy, from scratch, homemade, best, yellow cake, old fashioned, moist, no cherries