Upside Down Cake
This gluten-free pineapple upside-down cake is a classic dessert made accessible for those with dietary restrictions. The caramelized pineapple and brown sugar topping create a sweet and tangy base for the moist and tender gluten-free cake.
50 min
Total Time
8
Servings
easy
Difficulty
15 min
Prep Time
35 min
Cook Time
50 min
Total Time
Ingredients
- 1 can (20 oz) Pineapple slices (in juice, drained)
- 3/4 cup Brown sugar (packed)
- 6 tablespoons Butter (melted)
- 1 1/2 cups Gluten-free all-purpose flour (with xanthan gum)
- 3/4 cup Granulated sugar
- 1 1/2 teaspoons Baking powder
- 1/4 teaspoon Salt
- 2 large Eggs
- 1/2 cup Milk
- 1 teaspoon Vanilla extract
- 1/2 cup Optional: Maraschino cherries (halved)
Instructions
- 1
Preheat oven to 350°F (175°C).
- 2
Melt butter in a 9-inch round cake pan. Sprinkle brown sugar evenly over the melted butter.
- 3
Arrange pineapple slices over the brown sugar, placing a cherry in the center of each ring if desired.
- 4
In a large bowl, whisk together gluten-free flour, granulated sugar, baking powder, and salt.
- 5
In a separate bowl, whisk together eggs, milk, and vanilla extract.
- 6
Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.
- 7
Pour the batter evenly over the pineapple slices in the cake pan.
- 8
Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- 9
Let the cake cool in the pan for 10 minutes before inverting it onto a serving plate.
- 10
Serve warm.
Tips & Notes
- •Use a gluten-free flour blend that already contains xanthan gum for best results.
- •Ensure the cake is cooled slightly before inverting to prevent it from falling apart.
- •For a richer flavor, try using dark brown sugar instead of light brown sugar.
Recipe Variations
- →Try adding different herbs for variety.
- →Substitute ingredients based on dietary needs.