This site will be removed from the Internet on August 10, 2020. Carla is retiring. Look forward to a smaller website when she begins to publish her cookbooks in the near future. Thank you for your support!
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 light and high with a perfect, moist texture. I was very pleased. So, without further ado, here is my new gluten free pineapple upside down cake. My husband requests this cake every year for his birthday and he doesn’t even need to eat gluten free.
Drain the pineapple and allow to rest on a paper towel-lined plate. Pat them dry; set aside. Allow the cherries to drain as well. Grease and dust with flour the sides only of a 10-inch (or 9-inch) round cake pan; set aside.
Melt together the brown sugar, 5 tablespoons butter, and water in a saucepan over medium heat, and cover, stirring occasionally once it melts quite a bit. (Important: Be sure not to get any sugar on the sides of the pan or the mixture may crystalize. Instead, wipe down any sugar on the sides with a moistened pastry brush.) Be sure the sugar dissolves. If you have a thermometer, heat to no higher than 220°F.
Remove from the heat and stir in 1 tablespoon full-fat coconut milk or cream. (Even whole milk works.)
Arrange the pineapple pieces and cherries in the bottom of the pan; pour the caramel sauce over the fruit; set aside. (Update: This is the opposite of what is shown in the photo, but it looks better if you over cook the sauce.)
To Make the Cake:
Preheat oven to 350°F.
In a medium-sized bowl, whisk together the flour blend, baking powder, and salt; set it aside.
In the bowl of your mixer, cream together the butter and sugar until fluffy, about 3 minutes, scraping sides of bowl as needed. Add the egg yolks and vanilla and beat an addition 2 minutes and until fluffy.
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 beat until thoroughly 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. Gently fold half of the egg whites into the cake mixture until you can no longer see streaks of egg white.
Fold in the other half of the egg whites until you no longer see streaks of egg white.
Using a silicone/rubber spatula, transfer the batter to the prepared pan and smooth out the top.
Bake for 30 - 35 minutes for a 10-inch pan and 40 - 45 minutes for a 9-inch pan or until the cake springs back when gently pressed. If you're unsure, bake an additional 2 - 3 minutes and test again.
Transfer the cake while still in the pan for to a wire rack to cool for 10 minutes.
Invert the pan onto a cake platter and leave inverted for 3 minutes.
Remove the pan, remove any pieces of fruit that has stuck to the pan and place back on the cake. Allow the cake to cool further before serving. If making in advance. Freeze directly on the platter. Once frozen solid, cover with plastic wrap and then aluminum foil. Defrost at room temperature a few hours prior to serving.
If making a 9-inch cake, serve topped with lightly sweetened whipped cream. It provides additional moisture to its thick layer and balances the sweetness. If making the 10-inch version, there is no need for any topping, but feel free to add some if desired.
Below, you will find a photo of the cake with 6 tablespoons of butter, versus the above photo showing 4 tablespoons. (See the below Tips section for additional information.)
Below, you will find a photo of the 10-inch version.
*For a 9-inch round cake pan: You can use two-thirds of a 20-ounce can of pineapple chunks and slice them in half. Otherwise, use a small can of sliced pineapple. Use more for a 10-inch pan.
If you do not care for really sweet cake, 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.
**For Egg-Free: replace each egg with 1 tablespoon of fat (to replace the yolk) and 2 tablespoons liquid from a can of white beans (I like the taste of white kidney/cannellini beans) to replace the egg white.