Gluten Free Pineapple Upside-Down Cake

Name: Gluten Free Pineapple Upside-Down Cake
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: American
Ingredients: 4 tablespoons unsalted butter, melted; 1/2 cup brown sugar, firmly packed; 1 20-ounce can pineapple slices in juice, drained (reserve the juice); 13 maraschino cherries; 1 1/3 cups gluten free flour blend; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 4 tablespoons unsalted butter, softened; 1/2 cup granulated sugar; 1/4 cup brown sugar, firmly packed; 1 large egg, room temperature; 1 teaspoon vanilla extract; 1/4 cup sour cream, room temperature; 1/4 cup reserved pineapple juice

By:

Maya Thompson

February 28, 2026

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Gluten Free Pineapple Upside-Down Cake

There’s something undeniably charming about a Pineapple Upside-Down Cake. The moment you flip it over and watch the golden-brown pineapple slices, perfectly caramelized, glisten with sweetness, it’s like witnessing a delightful transformation. My first attempt at making this cake was a family gathering where I wanted to impress my gluten-sensitive relatives, and let me tell you, it didn’t last long on the table! It’s a nostalgic treat that evokes memories of childhood gatherings and sunny afternoons, making it the perfect dessert for any occasion.

Why You’ll Love This Dish

This Gluten Free Pineapple Upside-Down Cake is not just a feast for the eyes; it’s a treat that combines simplicity and comfort. Here’s why you should try it:

Quick and Easy: It comes together swiftly, making it an excellent choice for a last-minute dessert.
Budget-Friendly: Using pantry staples and canned pineapple means you won’t break the bank.
Kid-Approved: With its sweet fruit topping and moist cake, it’s a hit with children and adults alike!

“This cake was a hit at our family dinner! The gluten-free version tasted just as good as the traditional one. Can’t wait to make it again!” – Emily W.

How to Make Gluten Free Pineapple Upside-Down Cake

Making this delightful dessert is straightforward. Here’s an overview of what you can expect: You will create a luscious caramel topping with butter and brown sugar, arrange pineapple slices and cherries, prepare a fluffy cake batter, and bake everything to perfection. Let’s dive into the details!

Ingredients

Gather these items to get started:

4 tablespoons unsalted butter, melted
1/2 cup brown sugar, firmly packed
1 20-ounce can pineapple slices in juice, drained (reserve the juice)
13 maraschino cherries
1 1/3 cups gluten free flour blend
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
4 tablespoons unsalted butter, softened
1/2 cup granulated sugar
1/4 cup brown sugar, firmly packed
1 large egg, room temperature
1 teaspoon vanilla extract
1/4 cup sour cream, room temperature
1/4 cup reserved pineapple juice

Note: You can substitute the gluten-free flour blend with a 1:1 baking flour, depending on your preferences.

Directions

Here’s how to prepare the cake:

Preheat your oven to 350° F and grease a 9×2-inch round cake pan.
For the Topping:
- In a small bowl, combine the melted butter and brown sugar. Spread it evenly in the bottom of the cake pan.
- Arrange the pineapple slices in a single layer and place a maraschino cherry in the center of each slice.
For the Cake:
- In a mixing bowl, whisk together the gluten-free flour blend, baking powder, baking soda, and salt. Set aside.
- In another bowl, cream the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the egg, vanilla extract, and sour cream until well combined.
- Gradually mix in the dry ingredients, alternating with the reserved pineapple juice, until you achieve a smooth batter.
Pour the batter over the pineapple slices and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool for 10 minutes, then carefully flip it onto a serving plate.

How to Serve Gluten Free Pineapple Upside-Down Cake

The best way to enjoy this cake is to serve it warm with a scoop of vanilla ice cream or a dollop of whipped cream. You can also sprinkle some toasted coconut on top for an extra layer of flavor. Pair it with a cup of herbal tea or a tall glass of milk to bring out the sweetness of the pineapple.

How to Store

If you have any leftovers (which is rare!), store the cake in an airtight container at room temperature for up to three days. Alternatively, you can refrigerate it for about a week. If you want to enjoy it later, freezing is a great option. Wrap individual slices in plastic wrap and aluminum foil, and they will stay fresh for up to two months. Remember to defrost in the fridge overnight before serving.

Tips to Make

Fresh Pineapple: If you prefer fresh pineapple, use a ripe one and slice it into rings. This will enhance the cake’s flavor even more.
Vegetable Oil: If you run out of butter, vegetable oil can be used as a substitute for a lighter texture.
Extra Flavor: Consider adding a pinch of cinnamon to the batter for a warm, spiced undertone.

Variations

Feeling creative? Here are some variations to consider:

Tropical Twist: Add diced mango or shredded coconut to the batter for a tropical flavor boost.
Nutty Goodness: Incorporate chopped walnuts or pecans into the topping for added crunch.
Boozy Infusion: A splash of dark rum in the batter can elevate the flavors to a whole new level.

FAQs

How long does the cake take to prepare?

The total prep and baking time is about 1 hour, which includes 15 minutes of prep time and 30-35 minutes of baking.

Can I use a different fruit canned topping?

Yes! You can experiment with other fruits like peaches or pears—just ensure they are well-drained.

Is this cake suitable for freezing?

Absolutely! Just ensure you wrap it properly to avoid freezer burn, and it will keep well for up to two months.

With this guide, you’re ready to impress with your Gluten Free Pineapple Upside-Down Cake! Enjoy the process and the delicious outcome. Happy baking!