Gluten Free Pineapple Cherry Upside Down Dump Cake
A surprisingly addictive gluten free dump cake recipe made with canned cherry pie filling and canned pineapple. A dump cake is an easy recipe where you literally dump the ingredients into a baking dish and bake it. Using a cake mix is the usual method. While you can use Betty Crocker’s Gluten Free Yellow Cake Mix in this recipe, it is so much better when you use my self-rising gluten free cake flour blend recipe and sugar. I am not a fan of cherry, but combined with pineapple, the flavor is pretty incredible. I couldn’t stop eating it. I felt so guilty afterwards. Oh well, I’ll have to watch what I eat for the next few days. Enjoy!
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Gluten Free Pineapple Cherry Upside Down Dump Cake
51
Yield: Serves 4 to 8
A gluten free dump cake that is truly delicious and addicting. The combination of cherry and golden pineapple are incredible. I bet you can't eat one piece!
Ingredients:
1 20-oz. can gluten-free cherry pie filling (Comstock or Wilderness)
1 20-oz. can crushed pineapple in 100% juice (Dole) (I used Dole Golden Tropical Chunk and processed it in food processor)
1/2 cup (1 stick) unsalted butter (or Earth Balance Buttery Sticks for dairy-free), cut into 32 pieces
2 Tablespoons neutral-flavored oil
1/2 cup chopped walnuts or pecans (optional)
Instructions:
Preheat oven to 350°F.
Oil or butter a 9 x13-inch baking dish.
Dump in the cherry pie filling and spread evenly.
Dump in the can of crushed pineapple including the juice, and distribute evenly.
Whisk the flour and sugar together or use just cake mix and sprinkle it over the top.
Distribute the pieces of butter on the very top.
Drizzle oil between the butter pieces.
Bake on the center shelf of your oven for about 60 minutes. After 45 minutes, if any flour is on top is still dry, spray with baking spray oil or drizzle with additional oil until moist.
Remove from the oven and allow to cool for 5 to 10 minutes on a wire rack.
Slice and serve right side up like a crisp or cobbler, or upside down, warm or at room temperature.
Store leftovers, covered, on countertop up to one day or refrigerated up to 3 days.
"This is AMAZING! I've made this for several get togethers and it's always a hit. I also put coconut in top with the pecans. Yum!"
~P.W.
What do you do with the sugar?
Erik,
If you're using gluten free cake mix, they usually contain sugar and you omit the sugar in the recipe. If you are using my cake flour blend, then you whisk it together with the sugar. Either way, you sprinkle the cake mix or the flour/sugar mix on top of the fruit mixture.
Enjoy!
If you use a gf cake mix instead of the flour mix, do you add or subtract anything from this recipe?
Chris,
Boxed cake mixes already contains sugar; therefore, omit the flour blend and the sugar.
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Facebook Comment - March 2, 2015,
"This is AMAZING! I've made this for several get togethers and it's always a hit. I also put coconut in top with the pecans. Yum!"
~P.W.
What do you do with the sugar?
Erik,
If you're using gluten free cake mix, they usually contain sugar and you omit the sugar in the recipe. If you are using my cake flour blend, then you whisk it together with the sugar. Either way, you sprinkle the cake mix or the flour/sugar mix on top of the fruit mixture.
Enjoy!
If you use a gf cake mix instead of the flour mix, do you add or subtract anything from this recipe?
Chris,
Boxed cake mixes already contains sugar; therefore, omit the flour blend and the sugar.
Enjoy,
Carla