Gluten-Free Pineapple Upside Down Cake (Dairy-Free Option)
An easy recipe for gluten-free pineapple upside down cake. A soft butter cake with a brown sugar glaze that coats the pineapple and maraschino cherry topping. This gluten-free dessert recipe also has a dairy-free option.
- Prep time
- 15 min
- Cook time
- 50 min
- Yield
- 8 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1/4 cup unsalted butter, melted (Dairy-free use Smart Balance butter.)
- 2/3 cup brown sugar, packed
- 1 20-ounce can sliced pineapple, drained (I used 7 pineapple slices.)
- 13 maraschino cherries
- 1/3 cup unsalted butter, softened (Dairy-free use Smart Balance butter.)
- 1 cup granulated sugar
- 1 teaspoon pure vanilla extract
- 1 large egg
- 1 1/3 cups gluten-free all-purpose flour with xanthan gum
- 1 1/2 teaspoons gluten-free baking powder
- 1/2 teaspoon salt
- 1 cup milk (Dairy-free use unsweetened almond milk.)
Instructions
- 1
Preheat the oven to 350°F.
- 2
Spray a 9-inch cake pan with gluten-free cooking spray. I use a gluten-free coconut oil spray. I have used both a round and square cake pan to make this cake.
- 3
Pour the melted butter into the bottom of the cake pan.
- 4
Sprinkle the brown sugar evenly over top of the melted butter.
- 5
Place the pineapple slices in the bottom of the cake pan.
- 6
Place the maraschino cherries in the centers of the pineapples and in the spaces in between the pineapples.
- 7
In a medium-sized bowl, cream together the softened butter and granulated sugar together with a mixer, until fluffy.
- 8
Add the pure vanilla extract and egg to the butter mixture and mix until creamy.
- 9
Add the gluten-free flour with xanthan gum, gluten-free baking powder, and salt to the butter mixture. Mix until fully combined.
- 10
Pour in the milk and mix until the cake batter is smooth. The cake batter will be thick.
- 11
Pour the cake batter into the cake pan over the pineapples and cherries. Use a spatula to smooth the top of the cake batter.
- 12
Bake on the middle rack for 50-55 minutes, or until a toothpick entered into the center comes out clean.
- 13
Allow the cake to cool in the pan for 10-15 minutes.
- 14
Flip the cake pan over onto a cake plate. Allow the cake to cool for another 10 minutes, before serving.
- 15
Store the leftovers in an airtight container and refrigerate.