Gluten Free Pineapple Upside Down Cake is SO good, when you do one little trick to make this GF Pineapple Cake have the right texture.
GF Pineapple Cake
Since April 20 is National Pineapple Upside Down Cake Day, I'm reposting the gluten free version for you. This cake is one of my absolute favorites. I had tried making Pineapple Upside Down Cake with gluten free flour and been disappointed...until NOW. I used a little trick that I learned in a gluten free baking class a few years ago. And it worked perfectly. You're gonna love this GF Pineapple Cake.
What's the Trick?
When you have finished making the cake batter, you gently fold in stiffly whipped egg whites. It adds just the right amount of air to lighten the cake and give it the right texture. Most people would never guess this is a gluten free cake. But tell them because then they won't eat it and you can have more for yourself. 🙂
What You Need
You need the usual measuring cups and spoons, three bowls, an electric mixer, and a 10-inch cast iron skillet (for best results).
GF Pineapple Cake Recipe
GF Pineapple Cake
Topping Ingredients (Baked on the Bottom of the Cake)
- 4 tablespoons butter
- ¾ cup brown sugar
- 7 pineapple rings Approximately 1 large can, drained
- 14 Maraschino cherry halves
- ½ cup butter softened
- ¾ cup sugar
- 1 egg
- ½ cup milk
- 1 teaspoon vanilla
- ½ teaspoon salt
- 2 teaspoons baking powder
- 1¼ cups gluten free flour I prefer Bob's Red Mill GF 1 to 1 Baking Flour
- ¼ cup egg whites These are used separately, late in the recipe.
- Heat the butter in a 10-inch cast iron skillet until it melts.
- Swirl the skillet to coat part way up the sides.
- Cover the bottom of the skillet with the brown sugar. The brown sugar will soak up most of the butter. Make sure the sugar mixture is evenly spread on the bottom of the pan.
- Place the pineapple rings over the brown sugar around the edge and one in the center of the skillet. Place a maraschino cherry half in the center of each pineapple ring (all with the round side facing the same direction) and add more in between the rings if you want.
- Preheat the oven to 350°F.
- Cream the butter and sugar.
- Mix in the milk, vanilla and one whole egg (NOT the egg whites).
- In a separate bowl mix the remaining dry ingredients.
- Fold dry ingredients mixture into the liquid mixture.
- Whip the egg whites until stiff. (This is the "trick" that adds the proper texture.)
- Gently fold the stiff egg whites into the batter and mix well.
- Pour the batter over top of the pineapple rings.
- Bake for 30 minutes or until a toothpick inserted near the center comes out clean.
- Remove the skillet from the oven and let it rest for a minute, no longer.
- You may find it helpful to loosen the cake with a table knife from the outside edge of the pan before you do the next step.
- Place the serving platter over the top of the skillet and turn the whole thing upside down to reveal the brown sugar topped cake with pineapple rings and cherries.
- Let cool.
- Cut the cake into "pie" slices and serve just how it is or add whipped cream for elegance.
Recipe Nutrition Information
This recipe is GF, DF, NF, SF, EF, CF, V, VG*
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
Cut into 12 Pieces
Cut into 8 Pieces
Nourish Your Body & Soul
I encourage you to care of yourself by eating satisfying, nourishing food that is good for your body and makes you feel healthy. Protect your spirit by living authentically, moving your body, and taking time to replenish and rest. I think you might also like these recipes & posts from Recipe Idea Shop:
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GF = Gluten free | DF = Dairy free | NF = Nut free | SF = Soy free | EF = Egg free | CF = Corn free | V = Vegetarian | VG = Vegan
Note: If you have serious allergies or sensitivities, to be considered free of these allergens, you need to use products specifically marked "gluten free," etc. There can be cross-contamination in facilities.
This post was first published on Recipe Idea Shop May 29, 2020 and updated April 20, 2021.