Gluten Free Pineapple Upside Down Cake

American, Desserts

Gluten Free Pineapple Upside Down Cake
This dessert became a classic in the 60's. And it translates so well into a gluten free favorite!!
5 from 1 vote
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Course: Dessert
Cuisine: American
Keyword: Easy, Gluten-Free
Servings: 12
Calories: 225kcal

Ingredients

  • 4 tablespoons unsalted butter (57g/ ½stick)
  • ½ cup light brown sugar (106 g/ firmly packed)
  • ¼ teaspoon ground cinnamon
  • 20 ounce canned pineapple rings (in unsweetened juice. See note below.)
  • 7 maraschino cherries (candied red cherries, or fresh or frozen pitted cherries)
  • 3 tablespoons unsalted butter (43g/ softened)
  • ¾ cup sugar (149g)
  • 1 large egg (at room temperature)
  • ½ teaspoon salt
  • 1 ¾ teaspoons baking powder
  • 1 teaspoon vanilla extract
  • 5.65 ounces gluten free baking flour (160g)
  • ¼ teaspoon xanthin gum (use only if not already in GF baking flour)
  • ½ cup milk

Instructions

  • Preheat the oven to 375°. Lightly grease a 9" round cake pan, and set this aside
  • In a small saucepan, melt the 4 tablespoons of butter. When it’s melted, mix in the brown sugar and cinnamon. Pour this the mixture into the prepared pan, and spread it as evenly as possible
  • Space the pineapple rings atop the brown sugar mixture. Seven rings will fit, but you may have to gently squeeze the last two onto the pan, including in the center. Place a cherry in the center of each ring. Set the pan aside
  • In a bowl, whisk together the gluten free flour and xanthan gum, if using, and set aside. Otherwise, go to the next step
  • In a large bowl, with an electric mixer, beat the softened butter and sugar until fairly smooth
  • Beat in the egg, then the salt, baking powder, and vanilla 
  • Add the flour alternately with the milk, mixing at medium speed, and beginning and ending with the flour. Once the last of the flour is added, mix for one minute
  • Spoon the thick batter into the prepared pan, spreading it to the edges of the pan. It may not cover the pineapple entirely. That's fine
  • Bake the cake for 30 to 35 minutes, or until a toothpick or cake tester inserted into the center comes out clean
  • Remove the cake from the oven. Wait for 3 minutes, then turn the pan over onto a serving plate. Wait 30 seconds, then lift the pan off. A pineapple ring or two may stick to the pan. If so, just lift it out and place it back on the cake
  • Serve warm or at room temperature

Notes

NOTE:
  • You’ll need 7 pineapple rings. There will be extra in the can.
Nutrition Facts
Gluten Free Pineapple Upside Down Cake
Serving Size
 
12 g
Amount per Serving
Calories
225
% Daily Value*
Fat
 
8
g
12
%
Saturated Fat
 
5
g
31
%
Trans Fat
 
0.3
g
Polyunsaturated Fat
 
0.4
g
Monounsaturated Fat
 
2
g
Cholesterol
 
34
mg
11
%
Sodium
 
173
mg
8
%
Potassium
 
52
mg
1
%
Carbohydrates
 
34
g
11
%
Fiber
 
0.5
g
2
%
Sugar
 
24
g
27
%
Protein
 
2
g
4
%
Vitamin A
 
244
IU
5
%
Vitamin C
 
0.002
mg
0
%
Calcium
 
63
mg
6
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
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