Gluten Free Pineapple Upside Down Cake
Celebrate those special occasions with this Dairy Free and Gluten Free Pineapple Upside Down Cake. An easy yummy treat!
Happy Valentine’s Day Foodies! Although we aren’t big V-Day celebrants, I was inspired to share this Gluten Free Pineapple Upside Down Cake to celebrate. Maybe because it is one of my mum’s favourite cakes and her birthday is just a few days after Valentine’s Day.
I don’t know about you, but every year when I look at Valentine’s Day recipes I always see the common flavours such as chocolate, red velvet, cheese cake and similar type cakes. So I felt something different like this Gluten Free Pineapple Upside Down Cake was somthing fun and different to share. Especailly when it’s bake in a heart shape pan to give that festive V-Day twist.
How to make this Gluten Free Pineapple Upside Down Cake?
My grandmother on my mum’s side was the baker in my family. She was famous for her Chocolate Cakes and Pineapple Upside Down Cakes. Although this recipe isn’t quite how she would make it, this version uses my sponge cake recipe as the cake base, to give a light but flavouriful cake.
I have made Gluten Free Pineapple Upside Down Cakes using the traditional cake base recipe and even a 1-2-3-4 cake recipe. I even baked them in Jars with our Pineapple Upside Down Cake Jars (although they aren’t turned upside down.) But out of all, this is the one that everyone loves the most. Plus it combines my love of sponge cake with fruit, so a win-win I think.
What you need to make this Gluten Free Pineapple Upside Down cake?
The other thing I love about this recipe, is that it uses ingredients I usually have on hand.
- Pineapple Slices in juice
- Maraschino Cherries (although sometimes I uses frozen strawberries or even leave them out)
- Gluten Free 1:1 Baking Flour
- Sugar
- Eggs
- Oil
How simple is that?
I hope you give this recipe a try and if youre’ looking for more Caribbean or baking inspired recipes, check out our cookbooks here.
Happy V-Day Baking Foodies!
Gluten Free Pineapple Upside Down Cake
We're revamping a cake classic with this Gluten Free Pineapple Upside Down Cake!
Ingredients
FOR THE TOPPING
- 1 can pineapple slices in juice, drained and juice reserved
- Maraschino cherries
- 3-4 tablespoons melted butter/coconut oil/dairy free substitute
- 3-4 tablespoons brown sugar
FOR THE CAKE
- 2 XL eggs
- 1 cup gluten free 1:1 baking blend
- 3/4 white sugar
- 1/2 cup pineapple juice
- 2 tablespoons melted coconut oil
- 1 tsp baking powder
- 1/2 tsp vanilla
- pinch of salt
Instructions
- Preheat oven to 350° F. grease and flour the sides of an 8 inch cake pan.
- To make the topping, drizzle melted butter over the bottom making sure it is fully coated.
- Sprinkle with brown sugar, then lay the pineapple slice down, cutting to cover the open spaces as necessary. In the center of the slices, place a cherry, then set aside while you make the cake.
- In a bowl sift together gluten free flour, baking powder and salt then set aside. In another bowl or measuring cup combine pineapple juice, vanilla and coconut oil then set aside.
- In the bowl of a stand mixer or using a hand mixer, add eggs and beat for 4 minutes over medium-high until pale. Add the sugar, and beat again for another 4-5 minutes until mixture is light and fluffy.
- Reduce the mixer to low, add the flour mixture and mix until just combined. Then add the juice mixture and beat again just to combine the ingredients.
- Carefully pour the batter over the pineapple slices and bake for 30 -35 minutes until the edges of the cake a just golden and a toothpick stuck through the center comes out clean.
- Once finished, carefully remove the cake from the oven. Let cool slightly in the pan, then flip over onto a serving plate or cake stand. Let cool completely before slicing and serving.
Notes
Want to change up the flavours? Try adding 1/2 orange juice and 1/2 pineapple juice.
Looking for more Caribbean inspired recipes? Check out our Trini Melee cookbook available here.
