I love pineapple upside down cake. Every Easter, I have to make it. It just scream spring to me, I don’t know why – but I do it every year!
Cakes involving fruit or vegetable ingredients are great to make gluten-free, because they’re naturally so much more moist than others. Which when you’re working with GF, you really need!
This easy cake is an absolute showstopper, and it tastes incredible. Buttery, sweet and light, it’s the perfect spring cake. Not to mention it’s WAY more impressive looking than the effort it takes to make. It’s best served fresh and still warm, but if you have leftovers just pop them in the fridge and it will keep for a few days. Pro tip: microwave it for 20-30 seconds to get it back to fresh-from-the-oven status before eating the leftovers.
I feel like you probably don’t need me to tell you this, but it goes REALLY well with vanilla bean ice cream or a nice dollop of homemade whipped cream.
- 1/4 Cup Melted Butter
- 1/3 Cup Light Brown Sugar
- (2) 8 oz Cans of Sliced Pineapple in Pineapple Juice
- Maraschino Cherries
- 3/4 Cup Granulated Sugar
- 2 Eggs
- 1/2 Cup Milk
- 1/3 Cup Unsweetened Applesauce
- 1 1/2 Cups Gluten Free Baking Flour Blend (I used Bob’s Red Mill)
- 2 tsp. Baking Powder
- 1/2 tsp. Salt
- 1 tsp. Pure Vanilla Extract
- Pour melted butter into a deep 8 or 9 inch round cake pan. Make sure the entire bottom is coated with it. Sprinkle the brown sugar over the top, and mix together slightly. It will create a cross between a gritty caramel and paste. Place the pineapple rings on the brown sugar, arranging them to fill the pan as completely as possible. Don’t dump out the pineapple juice – set it aside for your batter! I like to start with one in the middle and build out from there, so if there’s overlap you still have a perfect central ring once it bakes. Fill the holes in with the cherries.
- Cream butter, sugar and eggs until smooth and well mixed. Mix in the applesauce and milk, stir until just combined. Add all dry ingredients alternately with reserved pineapple juice.
- Pour batter over pineapple slices and spread out in an even layer. Bake at 350 F for 40-50 minutes, depending on the size of your pan. The top will be golden when it’s ready, and a toothpick will come out mostly clean.
- Run a knife around the edges of the pan all the way down to the bottom. When the cake is still warm (but not hot – let it cool for about 10 minutes first), put a plate over the top of the cake and flip it over. The cake should release, leaving your pineapples and a gooey caramel sauce on top.
2 thoughts on “Pineapple Upside Down Cake”
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Thank you! We ate all of it before it made it to leftovers stage 🙂
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