Name: Gluten-Free Pineapple Upside Down Cake
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Ingredients: 60 grams unsalted butter (melted); 100 grams packed light or dark brown sugar; 10 pineapple slices (blotted on paper towels); 15 maraschino cherries (blotted on paper towels); 170 grams cake flour (like Blends by Orly Sydney Blend or other all-purpose GF flour); 1 teaspoon baking powder; 1/4 teaspoon baking soda; 1/2 teaspoon salt; 85 grams unsalted butter (softened to room temperature); 150 grams caster sugar; 2 large egg whites (preferably at room temperature); 80 grams sour cream (preferably at room temperature); 1 teaspoon pure vanilla paste; 80 ml non-dairy milk such as coconut milk (preferably at room temperature)

Gluten-Free Pineapple Upside Down Cake

November 8, 2020

Luxe Wellness

cake, dessert

Baking, Desserts, Recipes, Vegetarian

Buttery, rich & delicious gluten-free pineapple upside down cake. Our moist fruit topped cake has a crisp chewy crust and a fluffy interior. Best of all, it is gluten-free!

We generally prefer some of our cake ingredients to be at room temp so take out your cake butter, eggs, sour cream and milk a few hours ahead of time. In a pinch, just make sure your butter is close to room temperature so that it creams easily as the cake base. In a pinch, with eggs, I put my eggs (still in the shell) in a bit of warm water for a few minutes.

Begin by blotting the fruit so that it’s not overly wet. One 20-oz can of pineapple slice in juice yielded 10 slices, perfect for a 9-inch cake pan. And we love the cherries from Tillen Farms as our cherry component! They are gluten-free and free of red dye #40 as well.

Coat your cake pan with the melted butter, using a plastic baggie over your hand to smooth the butter up the sides, and then sprinkle the brown sugar all over the bottom and slightly up the sides (it’s fine if the sides are not sugared). Once the fruit has been blotted drier, line the sides and bottom of your cake pan, using any pattern you like! We halved a few pineapples for the sides, placing cherries in between and used mostly whole slices on the bottom. It’s best to then place this pan in the refrigerator to set up while you make your cake.

Making this cake is straight-forward and easy. Set up your dry ingredients and put them aside. Then in a mixer, follow our steps to cream the butter, then the butter and sugar, and the other wet ingredients (except milk) in order. Mix the cake until just combined — over-mixed cakes tend to get tough and hard. We finish the mixing by hand to scrape any bits of flour from the bottom of the bowl.

Remove the cake pan from the fridge and smooth the thick batter atop the fruit. Bake the cake about 45 minutes — if the cake begins browning too much, simply place a sheet of aluminum foil over the cake pan during the last 10-15 minutes of cooking. Test your cake around 40 minutes with a toothpick – it should come out clean or with a few crumbs clinging — and the cake in the center should spring back lightly when pressed.

Cool the cake in the pan on a wire rack for about 30 minutes — the goal is for it to set up but not become stuck in the pan. Then turn out the slightly cooled cake onto a serving plate and cool completely at room temperature before serving.

This cake is stunning looking and tasting! We were inspired by 1980’s week from The Great British Baking Show! We hope you love this gluten-free pineapple upside down cake and find more recipes & inspiration here!