Gluten Free Pineapple Upside Down Cake
Posted: 03/20/25
Updated: 03/27/25
This post may contain affiliate links. Please read our disclosure policy.
A gluten free version of classic pineapple upside-down cake, with all the flavor and texture you’d expect from the original! It’s a moist, rich sponge layered with pineapple rings and maraschino cherries, covered in a rich, buttery brown sugar glaze. This sweet treat will be a guaranteed hit at your Easter lunch or your next potluck, and no one would ever guess there’s absolutely zero gluten in it!
What We Love About This Recipe
- Pineapple upside-down cake is a classic dessert recipe, and I’m not just saying that, I swear. This baby’s been around for more than 100 years! It’s easy to see why, though. A stunning dessert-table centerpiece, made with just a handful of pantry-staple ingredients! Of course, the original pineapple upside-down cake wasn’t gluten free – but this one is, and it tastes just like you hope and expect it to.
- It’s absolutely SCRUMPTIOUS! I mean, come on. You’ve got tangy, vibrant pineapple slices dotted with sweet, lush maraschino cherries and covered in a rich glaze of brown sugar and butter. All of that is layered on top of the actual cake itself – a tender, soft, ridiculously-moist-but-not-too-wet sponge that’s sweet (but not too sweet) and rich (but not too rich).
- Making a gluten free pineapple upside down cake seriously could NOT be easier! It might look intimidating, especially if you’re pretty new to baking, but I promise you it’s a breeze. I walk you through everything you need to know for stunning, foolproof results!
Cheryl’s Tips
- This recipe makes a single 9-inch round cake. If you’d like a layer cake, double the recipe and bake the cakes as instructed. After they’ve cooled, carefully trim the bottom (non-pineapple side) of one cake to level it, then stack it on top of the other cake.
- Use the spoon-and-level method to measure your flour. That way you don’t accidentally use too much! What’s that, you ask? Well, instead of sticking the measuring cup right into the bag of flour and using it as a scoop, use a spoon to transfer flour from the bag to the measuring cup. Don’t pack the flour down or anything! Once the measuring cup’s filled, use the back of the spoon or the dull side of a butter knife to level the top of the flour even with the edges of the measuring cup. Voila! Spoon-and-level.
- Make sure you’re using a fresh baking powder for the best results. If you don’t know how old your baking powder is, then err on the side of caution and just buy some new.
More Sweet Treats You’re Sure to Love
- The Best EVER Gluten-Free Lemon Cake
- 4-Ingredient Banana Bread
- Gluten Free Oatmeal Chocolate Chip Cookies
- Orange Fluff Salad
- Keto Chocolate Mousse
- Gluten Free King Cake
- Homemade Fried Chicken Ice Cream
- Vegan Coconut Cream Pie
- Keto Red Velvet Cake
- Gluten Free Pecan Pie
- Perfect Vegan Pound Cake
- Carrot Cake with “Cream Cheese” Frosting (Gluten Free, Dairy Free)
- Gluten Free Mug Cake
- Vegan Oatmeal Cookies
If you loved this recipe as much as we did, don’t forget to leave us a review below. ★ Follow Easy Healthy Recipes on Pinterest, Facebook, and Instagram, too!
For more delicious recipes, visit our sister sites, 40 Aprons and Easy Cheap Recipes.
Gluten Free Pineapple Upside Down Cake
Sweet, tangy pineapple upside-down cake with lush maraschino cherries and a buttery brown sugar glaze, made 100% gluten free!
pieces
Ingredients
For the Topping
- ¼ cup unsalted butter melted but not bubbling
- ⅔ cup packed brown sugar light or dark
- 8-10 pineapple slices 1 20-ounce can, drained well, slices patted dry
- 18 maraschino cherries
For the Cake Batter
- ¼ cup unsalted butter at room temperature
- 1 cup granulated sugar
- 1 teaspoon pure vanilla extract
- 1 large egg at room temperature
- 1 ⅓ cups gluten-free all-purpose flour must contain xanthan gum
- 2 teaspoons fresh baking powder see Notes
- ½ teaspoon salt
- ⅓ cup full-fat sour cream
- ⅔ cup milk of choice
Equipment
- Oven
- neutral-flavored cooking spray
- 9-inch round cake pan
- stand mixer bowl or large mixing bowl
- stand mixer or hand mixer
- paddle attachment for stand mixer or beater attachments for hand mixer
- Silicone spatula
- toothpicks or butter knife
- cake plate
Instructions
For the Pineapple Layer
- Preheat oven to 350° Fahrenheit. Adjust oven racks as needed to allow cake pan to sit in center of oven. Spray 9-inch round cake pan with neutral-flavored cooking spray, making sure to cover bottom and sides of pan.
- Pour ¼ cup unsalted butter (melted) into cake pan. Swirl and tilt pan to distribute butter across evenly across bottom of pan.
- Sprinkle ⅔ cup packed brown sugar evenly over layer of melted butter.
- Arrange 8-10 pineapple slices around bottom of pan, placing one ring in center of pan, then placing remaining pineapple rings around center ring. Pineapple slices should touch but not overlap.
- Arrange 18 maraschino cherries around bottom of pan, placing 1 maraschino cherry in center of each pineapple slice, then using remaining cherries to fill in any spaces between pineapple slices.
- Set cake pan aside.
For the Cake Batter
- Add ¼ cup unsalted butter (at room temperature) and 1 cup granulated sugar to mixing bowl. Using stand mixer or hand mixer, beat ingredients together on low speed 1 minute, then increase speed to medium.
- Continue mixing ingredients until mixture is pale in color and fluffy, approximately 3 to 5 minutes. Be careful not to overmix ingredients. Pause mixer as needed and scrape down sides of bowl with silicone spatula.
- After creaming butter and sugar, pause mixer and add 1 teaspoon pure vanilla extract and 1 large egg. Mix ingredients together until fully incorporated into creamy mixture. Pause mixer as needed and scrape down sides of bowl with silicone spatula.
- Pause mixer and add 1 ⅓ cups gluten-free all-purpose flour, 2 teaspoons fresh baking powder, and ½ teaspoon salt to mixing bowl. Mix ingredients together until fully incorporated, with no clumps of dry ingredients remaining. Pause mixer as needed and scrape down sides of bowl with silicone spatula.
- Gradually add ⅓ cup full-fat sour cream and ⅔ cup milk of choice to mixing bowl, mixing constantly on medium-low speed until ingredients are incorporated and cake batter is thick and smooth. Pause mixer as needed and scrape down sides of bowl with silicone spatula.
To Bake the Cake
- Carefully pour prepared cake batter into cake pan, covering pineapples and cherries completely. Use silicone spatula to smooth and spread cake batter evenly across pan.
- Place cake pan in preheated oven. Bake cake 45 minutes.
- After 45 minutes, check if cake is baked through by inserting toothpick vertically into center of cake then immediately removing toothpick. If toothpick is clean when removed from cake, remove cake pan from oven. If toothpick is covered in wet batter or cake crumbs, continue baking cake until toothpick is completely clean when removed.
- When cake is baked through, carefully remove pan from oven and set aside. Let cake cool 10 to 15 minutes.
- After 10 to 15 minutes, place cake plate face-down over top of cake pan. Place one hand on top of cake plate and place other hand under bottom of cake pan. In one motion, press cake plate and cake pan together while flipping cake plate and cake pan over. Cake plate should now be face-up with cake pan face-down on top of plate.
- Tap bottom and sides of cake pan with hands or handle-end of butter knife, then slowly and carefully lift cake pan up and away from cake. Cake should release from pan easily, with pineapple-cherry layer on top side of cake.
- Allow cake to cool on cake plate, uncovered, 10 minutes.
- After 10 minutes, slice cake and serve as desired.
Notes
- Measuring Flour: Use the spoon-and-level method to ensure you don’t use too much flour.
- Baking Powder: Most baking powder is gluten free, but to avoid any risk of cross-contamination, look for baking powder that’s labelled “gluten free”.
Nutrition Information
Serving: 1 piece | Calories: 383kcal | Protein: 3g | Fat: 13g | Saturated Fat: 8g | Trans Fat: 0.4g | Total Carbs: 66g | Fiber: 2g | Sugar: 50g | Net Carbs: 64g | Vitamin C: 5mg | Cholesterol: 55mg | Sodium: 257mg | Potassium: 167mg | Calcium: 159mg | Iron: 13mg
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
Leave a Comment