This Gluten-Free Pineapple Upside Down Cake is a delightful and moist dessert that brings all the sweet and tangy flavors of the classic version without any gluten. The caramelized pineapple slices and cherries on top add a beautiful presentation and a delicious contrast to the tender, buttery cake beneath. It’s perfect for any occasion, and even those who don’t follow a gluten-free diet will love it!
Ingredients:
For the topping:
- ¼ cup unsalted butter, melted
- ½ cup brown sugar, packed
- 6-8 pineapple rings (canned or fresh)
- Maraschino cherries (optional, for garnish)
For the cake:
- 1½ cups gluten-free all-purpose flour (with xanthan gum included)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup sour cream (or plain Greek yogurt)
- ¼ cup pineapple juice (reserved from the can or fresh)
Instructions:
- Preheat the oven:
- Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan generously with butter.
- Prepare the topping:
- Pour the melted butter into the bottom of the cake pan. Sprinkle the brown sugar evenly over the butter.
- Arrange the pineapple rings in a single layer on top of the sugar. Place a maraschino cherry in the center of each pineapple ring (optional).
- Make the cake batter:
- In a medium bowl, whisk together the gluten-free flour, baking powder, baking soda, and salt.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Gradually add the dry ingredients to the butter mixture, alternating with the sour cream and pineapple juice. Mix until just combined, being careful not to overmix.
- Assemble the cake:
- Gently spoon the cake batter over the arranged pineapple rings and smooth the top with a spatula.
- Bake the cake:
- Bake the cake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean and the cake is golden brown.
- Let the cake cool in the pan for 10 minutes, then run a knife around the edges to loosen it. Place a serving plate over the cake and invert the pan to release the cake, allowing the pineapple topping to become the top layer.
- Serve:
- Let the cake cool slightly before slicing. Serve warm or at room temperature.
Enjoy this delicious Gluten-Free Pineapple Upside Down Cake with its caramelized pineapple topping and tender, buttery cake for a dessert that’s sure to please everyone!
