Gluten-Free Pineapple Upside Down Cake Recipe

Satisfy Your Sweet Tooth with this Gluten-Free Pineapple Upside Down Cake Recipe

If you’re someone who needs to avoid gluten, it can be tough to find desserts that are both delicious and safe to eat. Luckily, with a bit of ingenuity and some delicious ingredients, it’s feasible to make some fantastic gluten-free desserts in the comfort of your own home. One dessert that’s sure to impress is the classic pineapple upside down cake. This article will demonstrate how to prepare a gluten-free version of this cherished dessert that is equally delightful as the traditional one.

Gluten Free Pineapple Upside Down Cake

Looking for a delicious gluten-free dessert? Check out this recipe for a pineapple upside down cake that's sure to satisfy your sweet tooth!
Prep Time 15 mins
Cook Time 40 mins
Course Dessert
Servings 4 People
Calories 310 kcal


  • ½ Cup Unsalted Butter, melted
  • 1 Cup Brown Sugar
  • 1 Can Pineapple Slices (20 ounces)
  • 1 Cup Gluten-free all-purpose flour
  • ½ Cup Almond flour
  • ½ tsp Xanthan Gum
  • 1 tsp Baking Powder
  • ½ tsp Baking Soda
  • ¼ tsp Salt
  • 2 Eggs
  • ½ Cup Milk
  • ¼ Cup Pineapple Juice
  • 1 tsp Vanilla extract


  • Preheat your oven to 350°F.
  • Grease a 9-inch round cake pan with cooking spray or butter.
  • In a small bowl, mix together the melted butter and brown sugar. Spread this mixture evenly across the bottom of the prepared cake pan.
  • Arrange the pineapple slices in a single layer on top of the butter and brown sugar mixture.
  • In a mixing bowl that is medium-sized, combine the gluten-free flour, almond flour, xanthan gum, baking powder, baking soda, and salt by whisking them together.
  • In another mixing bowl, whisk together the eggs, milk, pineapple juice, and vanilla extract.
  • Add the dry ingredients to the wet ingredients and mix until well combined.
  • Pour the batter over the pineapple slices in the cake pan.
  • Bake for 35-40 minutes, or until a toothpick inserted in the center of the cake comes out clean.
  • Let the cake cool in the pan for about 10 minutes, then carefully invert it onto a serving plate.
  • Serve the cake warm or at room temperature, with a dollop of whipped cream or a scoop of vanilla ice cream if desired.


If you’re looking for a delicious gluten-free dessert, this pineapple upside down cake is definitely worth trying. With its sweet pineapple topping and moist, tender cake, it’s sure to satisfy your sweet tooth. Whether you’re gluten-free or not, this cake is a great addition to any dessert table. So give it a try and enjoy a slice of sweet, tropical goodness!


Tips and Tricks:

  • Use a gluten-free all-purpose flour that contains xanthan gum, or add xanthan gum separately. This will help give the cake a better texture and prevent it from falling apart.
  • Be sure to use a 9-inch round cake pan for this recipe. If you use a different size pan, you may need to adjust the baking time.
  • Don’t overmix the batter. Gluten-free cakes can become tough if you mix the batter too much.
  • When you’re pouring the batter over the pineapple slices, be gentle. You don’t want to disturb the pineapple too much or it may sink to the bottom of the cake.


Approximate nutrition facts for one serving (1/8th of the cake) of the gluten-free pineapple upside down cake recipe:

  • Calories: 310
  • Total fat: 13g
  • Saturated fat: 7g
  • Cholesterol: 80mg
  • Sodium: 320mg
  • Total carbohydrate: 46g
  • Dietary fiber: 2g
  • Sugars: 29g
  • Protein: 5g
Please note that these nutrition facts are approximate and may vary depending on the specific ingredients and brands that you use.

To store the gluten-free pineapple upside down cake recipe, you can follow these steps:

  1. Let the cake cool completely to room temperature.
  2. Cover the cake with plastic wrap or aluminum foil to prevent it from drying out.
  3. Store the cake in the refrigerator for up to 3-4 days.
  4. Before serving, bring the cake to room temperature.
If you want to freeze the cake for later use, follow these steps:
  1. Let the cake cool completely to room temperature.
  2. Wrap the cake tightly in plastic wrap and then aluminum foil to prevent freezer burn.
  3. Label the cake with the date and freeze it for up to 2-3 months.
  4. Before serving, thaw the cake in the refrigerator overnight.
  5. Bring the cake to room temperature before serving.
Note that freezing may affect the texture and moisture of the cake, so it’s best to enjoy it fresh if possible.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating