I’ve had a number of Facebook fans ask me for a gluten free pineapple upside down cake recipe over the years and I always plan to get right on it, but somehow do not. It’s my husband’s favorite, too! So, finally, yesterday when someone asked me for a recipe again, I developed a recipe immediately and baked it today. It turned out high with a perfect, moist texture. I was very pleased. So, without further ado, here is my new gluten free pineapple upside down cake. Enjoy!
A gluten free pineapple upside down cake recipe using Carla's gluten-free all-purpose flour blend recipe (see link for recipe). High rise, moist, tender and sweet!
- Oil or oil spray + gluten free flour, for pan
- 4 Tablespoons unsalted butter, cut into 4 pieces
- 3/4 cup light or golden brown sugar
- Canned pineapple (Dole), sliced, drained, and drained again through paper towels (I used 2/3 of a 20 oz. chunk pineapple and sliced them in half)
- Candied cherries (or Maraschino cherries), cut in half
- 6 Tablespoons unsalted butter, at room temperature
- 1 cup sugar
- 1 1/2 cups Carla's Gluten-Free All-Purpose Flour Blend Recipe, plus 1 Tablespoon for dusting (I used cornstarch instead of tapioca)
- 2 teaspoons gluten free baking powder
- 1/4 teaspoon fine sea salt
- 2 extra large eggs, separated, at room temperature
- 1 teaspoon pure vanilla extract
- 1/2 cup + 2 Tablespoons milk
- The Perfect Sweetened Whipped Cream (optional)
- Grease and dust with flour a 9-inch round cake pan with butter, shortening, or gluten-free non-stick spray (Pam, but the Baking Spray), or spray oil.
- Melt the butter and sugar in a saucepan over medium heat. Be sure the sugar melts completely. If you have a thermometer, heat to no higher than 190 - 200°F.
- Pour the butter/sugar mixture into the prepared pan. Rotate to distribute it evenly.
- Add pineapple slices and cherries by pressing them far into the caramel sauce and set it aside.
- Preheat oven to 350 degrees F (177 degrees C) and place rack in the center of the oven.
- In a medium sized bowl, whisk the flour blend, baking powder, and salt together; and set it aside.
- In the bowl of your mixer, cream the butter and sugar until it is fluffy, about 3 minutes. Using a rubber spatula, scrape the sides of the bowl. Add one egg yolk, beat until incorporated, add another egg yolk and the vanilla extract, and beat until creamy.
- Scrape the sides of the bowl and sift in one third of the flour and half of the milk, and beat it until it is smooth. Add another third of the flour and the remaining milk and blend until well incorporated. Add the rest of the flour and mix well.
- In a clean mixing bowl with a clean whisk attachment, beat the egg whites on high speed until almost stiff peaks form. Fold half of the egg whites into the cake mixture, blend well until you can no longer see egg whites.
- Add the other half of the egg whites and fold in well again.
- Transfer the batter to the prepared pan and using a rubber spatula, smooth out the top.
- Bake for approximately 40 minutes or until it is golden brown and when a skewer inserted into half way down into the cake turns out clean.
- Transfer the cake to a wire rack to cool for 10 minutes.
- Invert onto a cake platter and leave inverted for about 30 seconds. Remove the pan and allow to further cool before serving.
- Re-invert onto a serving plate.
- Because this cake is so sweet, serving it topped with whipped cream (a little less powder sugar than suggested in the recipe linked above) is desired.
If you do not care for really sweet cakes, try substituting some of the sugar for equal amounts of butter. Cutting sugar alone is not advised, as sugar adds moisture to a cake. The butter will make a good substitute.