Perfect choice 🍍 Here’s a Gluten-Free Pineapple Upside-Down Cake recipe for you:
⭐ Gluten-Free Pineapple Upside-Down Cake
Ingredients:
For the Topping:
- ¼ cup (60 g) butter, melted
- ½ cup (100 g) brown sugar
- Fresh pineapple slices (or canned, drained)
For the Cake Batter:
- 1 ½ cups (180 g) gluten-free all-purpose flour blend (with xanthan gum, or add 1 tsp if your mix doesn’t have it)
- 1 ½ tsp baking powder
- ¼ tsp salt
- ½ cup (115 g) butter, softened
- ¾ cup (150 g) granulated sugar
- 2 large eggs (room temp)
- 1 tsp vanilla extract
- ½ cup (120 ml) milk (dairy or dairy-free alternative)
Instructions:
- Prepare pan & topping
- Preheat oven to 350°F (175°C).
- Pour melted butter into the bottom of a 9-inch round cake pan.
- Sprinkle brown sugar evenly over butter.
- Arrange pineapple slices on top of the sugar mixture (you can overlap them beautifully, like in the photo).
- Make the cake batter
- In a bowl, whisk flour, baking powder, and salt.
- In another bowl, beat softened butter and sugar until light and fluffy.
- Add eggs one at a time, then vanilla.
- Mix in half the flour mixture, then milk, then the rest of the flour.
- Assemble & bake
- Carefully spread batter over the pineapples in the pan.
- Smooth the top.
- Bake for 35–40 minutes, until a toothpick inserted in the center comes out clean.
- Flip & serve
- Let cake cool for 10 minutesin the pan.
- Run a knife around the edges, then carefully invert onto a plate.
- Serve warm or at room temperature.
✨ Optional: Add maraschino cherries in the center of pineapple rings for a classic retro look.
ENJOY ❣️