Gluten Free Pineapple Upside Down Cake Jars
It’s my birthday and I’ll bake if I want to!
Well, not quite how the song goes, but it’s my birthday and I’m celebrating by baking a cake. Not just for me, Father’s Day happens to be this weekend as well, so I’m making a treat for both me and my dad. But no matter who it’s for, these Gluten free Pineapple Upside Down Cake Jars are the perfect celebration cake!
Moist, delicious with a Pineapple Rum layer, a gluten free cake and topped with a Homemade Strawberry Jam, thees Cake Jars are becoming a new treat for me!
I love Mason Jars! Not only are they great for Jam, but I use them for storing spices, creating extracts and so much more.
I alway knew in the back of my mind that I could bake in them, but while watching food network recently I saw a recipe for Pineapple Upside Down Cake Jars and I just knew I had to give them a try!
I love an upside down cake and the combination of pineapple with rum and finished with a strawberry topping makes these cakes a real hit! Dad loved them, I love them and I’m thinking about trying a Pina Colada version too! So many possibilities!
But for now this version will have to do, and it it worth every warm bite!
Tips for making Gluten Free Pineapple Upside Down Cake Jars:
- Baking in mason jars is a delicate thing, so you want to make sure that they aren’t cold so that you don’t shock the glass and cause them to break in the oven.
- You don’t need to grease the jars like you would cake pans. These cakes release from the sides and they are meant to be eating in the jars so not to worry if some pieces stick to the jar.
- Jam topping! For this recipe I used a new Chia Seed Strawberry Jam recipe I’ve been testing, but you could use our Sugar Free Jam recipe or any other topping either store bought or homemade.
- Quantity. I’ve made this recipe multiple times and Iv’e made them in quantities of 6 and 9. With the batch of 6 the cake is fuller in the jar and needs to bake longer in the oven. But I prefer to bake them in quantities of 9 with a little less batter in the jar and they are just as delish!
Gluten Free Pineapple Upside Down Cake Jars
Enjoy the falvours of pineapple and rum in these individual mason jar cakes. Simple and delicious, finshed with a strawberry topping to add to it's yumminess!
Ingredients
Pineapple Bottom Layer
- 2 tablespoons butter, or dairy free spread
- 2 cups pineapple tidbits, drained and juice reserved (about 1 can)
- 3 tablespoons light brown sugar
- 2 tablespoons rum
Pineapple Cake Layer
- 1 1/2 cups GF 1:1 Baking flour
- 2 teaspoons GF baking powder
- Pinch of salt
- 1/2 cup butter or dairy free bread, softened
- 2/3 cup white sugar
- 1 large egg
- 1/2 teaspoon pure vanilla extract
- 1/3 cup milk or dairy free milk
- 1/3 cup reserved pineapple juice
- 1 teaspoon vanilla
- Jam for topping
Instructions
- Preheat oven to 350° F. Place 6 or 9 (8oz) mason jars of a baking tray and set aside.
- In a skillet, melt butter over medium heat, add pineapple saute for a couple of seconds to coat in butter, then add sugar and rum. Cook for a couple of minutes, stiring occasionally until most of the liquid has evaporated.
- Remove from heat. Divide the pineapple mixture among the jars and set aside.
- Next, in a bowl mix together the GF flour, baking powder and salt then set aside.
- In the bowl of a stand mixer or using a hand mixer, add butter and sugar. Cream until light and fluffy, about a minute or two, then add the egg and mix to combine.
- Next add half of the GF flour mixture, mix until incorporated, add the milk, juice and vanilla then mix again. Finally add the remaing GF flour mix until just incorporated.
- Divide the batter evenly among the jars, whether it's 6 or 9 jars. We used a piping bag to get an even layer and amount.
- Bake in the preheated oven for 30 - 35 until the tops are lightly golden and a toothpick inserted comes out clean.
- Remove from oven, add a splash of rum on each of the cakes then cool slightly before topping with jam before serving warm.
