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.
I love this cake all year round, but it's always perfect for spring. It's perfect for an easy dessert after a meal. You can make this cake a day ahead and have it ready to serve at a gathering.
The cake is really thick and dense. The batter for the cake is also very thick. I spoon it onto the butter, brown sugar, and pineapples and spread around with a spatula or the back of a spoon. It will spread and fill in around the pineapple as it bakes.
You can find all of my cake recipes here: Gluten Free Cake Recipes
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Ingredients
- Unsalted Butter
- Brown Sugar
- Pineapple Slices
- Gluten Free Flour
- Baking Powder
- Baking Soda
- Sea Salt
- Palm Shortening
- Granulated Sugar
- Egg
- Vanilla Extract
- Milk
Instructions
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 stand 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.
Supplies
Frequently Asked Questions
Yes! I like to make this cake the day before I want to serve it. It takes one more thing off the to-do list on the day of a gathering and I think this cake is tastier the second day.
Yes. This cake does not need to be refrigerated if it's going to be eaten in a day or two. If you have leftovers for longer than that I would suggest placing them in an air tight container and storing them in the refrigerator so the cake doesn't get dried out.
More Recipes You Might Enjoy
Gluten Free Angel Food Cake
Gluten Free Coconut Cake
Easy Gluten Free White Cake
Gluten Free Double Chocolate Bundt Cake
Gluten Free Pumpkin Oatmeal Cake
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PrintGluten Free Pineapple Upside Down Cake
- Total Time: 50 minutes
- Yield: 9 slices 1x
- Diet: Gluten Free
Description
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.
Ingredients
3 Tbsp. Unsalted Butter
½ cup Brown Sugar
8-9 Pineapple Slices, drained
1 ½ cups Gluten Free Flour
2 tsp. Baking Powder
1 tsp. Baking Soda
½ tsp. Sea Salt
⅓ cup Palm Shortening
½ cup Granulated Sugar
1 large Egg
1 tsp. Vanilla Extract
⅔ cup Milk
Instructions
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 stand 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.
Notes
I like to make this cake the day before a gathering. I think it's even tastier the second day.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Cake
- Method: Baking
- Cuisine: Gluten Free
