This classic-inspired Gluten Free Pineapple Upside-Down Cake recipe is a simple vanilla cake topped with caramelized pineapple and cherries.
Serve this pineapple cake unadorned or topped with whipped cream and add a little sunshine to your day.
I remember my mom making pineapple upside-down cake when I was growing up. She didn’t use maraschino cherries, but the caramelized pineapple slices, topping the vanilla cake, made the dessert a hit.
Back then, neither my dad nor I had to worry about gluten so we indulged in the dessert without a second thought. Now that Celiac disease has become part of the family, I decided it was time to update that vintage recipe to a gluten free version.
(This post contains affiliate links. Read my disclosure policy here.)Which Pan to Use
Using a 9×2-inch round cake pan works well for making this pineapple upside-down cake. A cake pan is easy to use and, in this case, I like the results of a round cake.
You could use a springform pan, but make sure it has a good seal. If the pan leaks, you’ll end up with a mess in your oven.
Why this Recipe Works
- Using butter and brown sugar gives the fruit topping a sweet caramelized flavor.
- The simple vanilla cake allows the flavor of the fruit to shine.
- This easy recipe results in a cake you’ll want to bake again and again.
Ingredients You’ll Need:
Pineapple/Cherry Topping
- Butter – The melted butter will combine with the brown sugar to caramelize the top of the cake.
- Brown sugar – I use golden brown sugar, but light brown sugar will also work.
- Pineapple slices – Canned pineapple slices in juice. The pineapple slices that come canned in syrup will be too sweet for this recipe.
- Maraschino cherries – I use the cherries that are found in most grocery stores. If the cherries you have come with the stems still attached, be sure to remove the stems before using.
Cake
- Gluten free flour blend – Bob’s Red Mill is my go-to brand.
- Baking powder and baking soda – Most cake recipes tend to use one or the other, but in this case I use both. Baking soda is more powerful than baking powder, which is why I use less soda, but combined together they give the heavy batter a boost.
- Salt – Table salt.
- Butter – I always use unsalted butter when baking. Unsalted butter allows you to control the amount of salt in the recipe.
- Sugar – Granulated sugar.
- Brown sugar – You could substitute granulated sugar, but I like the depth of flavor produced by combining the two sugars.
- Egg – You want the egg to be at room temperature so it will combine more easily/completely with the other ingredients. I take the egg out of the fridge about 30 minutes before I’m going to use it.
- Vanilla extract – The vanilla adds extra flavor to the cake.
- Sour cream – The sour cream should be at room temperature, so take it out along with the egg about 30 minutes before use. Sour cream adds moisture to the cake without thinning the batter, and the acidity activates the baking soda.
- Pineapple juice – Use the juice from the can of pineapple slices. The pineapple juice adds flavor and moisture to the cake. (Note: Save any leftover pineapple and juice for use in smoothies.)
How to Make Gluten Free Pineapple Upside-Down Cake
- Add the melted butter and brown sugar to the prepared pan.
- Arrange the pineapple and cherries on top of the butter/sugar mixture.
- Prepare the cake batter and spoon over pineapples and cherries.
- Carefully spread the cake batter around the pan.
- Bake at 350° F. for about 35 minutes.
- Allow the cake to cool slightly, then flip onto a serving plate.
- Cool cake completely, then slice and enjoy.
Step by Step Instructions
Preheat the oven to 350° F. Grease a 9×2-inch round cake pan.
Add melted butter to the prepared pan and allow it to spread to the edges. Sprinkle brown sugar evenly over melted butter.
Lay pineapple slices on top of the brown sugar. Place the cherries in the middle and between the pineapple slices and press lightly into the brown sugar.
In a small mixing bowl, whisk together the gluten free flour blend, baking powder, baking soda, and salt until combined.
In a large mixing bowl, add the butter and sugars and beat with an electric mixer until combined.
Add the egg, vanilla, sour cream, and pineapple juice and beat until completely combined.
With a wooden spoon, stir the flour mixture, 1/2 at a time, into the wet ingredients until just combined.
Carefully spoon the cake batter over the pineapple slices/maraschino cherries. Use a knife or off-set spatula to smooth the batter around the pan.
Bake for 30-35 minutes until golden brown and a wooden pick inserted in the middle comes out clean.
Allow the cake to cool, on a wire rack, for 20 minutes.
Run a butter knife around the edge of the pan to release the sides of the cake.
Place a flat plate over the top of the cake. Holding both the plate and the cake pan together, carefully flip the cake onto the plate.
Cool the cake completely before slicing and serving.
Baker’s Tips
- Drain the pineapple slices and maraschino cherries and blot dry. After you’ve drained the fruit, use a paper towel to blot any excess moisture. Too much moisture from the fruit can lead to a mushy cake.
- Use oven mitts or a thick kitchen towel when flipping the cake upside-down. After cooling for 20 minutes, the pan will still be very hot. If you don’t have oven mitts, place the cake pan on a thick kitchen towel before flipping, to protect your hands.
- After you flip the cake, slowly lift the pan. If it feels like the cake is sticking, tap on the bottom of the pan and shake it a little to get the cake to release from the pan. Don’t worry if any of the topping sticks to the pan. You can still use a spatula to remove the stuck piece(s) and re-attach to the top of the cake.
FAQs
Place a serving plate on top of the slightly cooled cake pan. Using oven mitts, grasp the pan and plate together, then flip the cake pan onto the plate. Carefully lift the pan off the cake.
If any of the topping sticks to the pan, use a spatula to remove it from the pan and place it back on the cake. As the cake continues to cool, the topping will gel together.
Gluten Free Pineapple Upside-Down Cake is best when served the same day. The cake can be covered and stored at room temperature overnight.
If you need to keep it longer, cover with plastic wrap and refrigerate for up to 3 days.
This simple gluten free cake, topped with caramelized pineapple and cherries, was inspired by the classic upside-down cake. Serve it unadorned as a vintage dessert, or add some whipped cream to make it extra special. Happy Baking!
More Gluten Free Cake Recipes You’ll Love
- Gluten Free Lemon Cake
- Sour Cream Coffee Cake
- Gluten Free Chocolate Chip Crumb Cake
- Chocolate Brownie Cheesecake
- Gluten Free Spice Cake
- Easy Gluten Free Apple Cake
- Gluten Free Chocolate Zucchini Cake
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This Gluten Free Pineapple Upside-Down Cake recipe is a simple vanilla cake topped with caramelized pineapple and cherries.
- 4 tablespoons unsalted butter, melted
- 1/2 cup brown sugar, firmly packed
- 1 20 ounce can pineapple slices in juice, drain and reserve the juice
- 13 maraschino cherries
- 1 1/3 cups gluten free flour blend
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 4 tablespoons unsalted butter, softened
- 1/2 cup granulated sugar
- 1/4 cup brown sugar, firmly packed
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 1/4 cup sour cream, room temperature
- 1/4 cup reserved pineapple juice
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Preheat oven to 350° F. Grease a 9×2-inch round cake pan.
-
Add melted butter to prepared pan and allow it to spread to the edges.
-
Sprinkle brown sugar evenly over melted butter.
-
Lay the pineapple slices on top of the brown sugar.
-
Place the cherries in the middle and between the pineapple slices and press lightly into the brown sugar.
-
In a small mixing bowl, whisk together the gluten free flour blend, baking powder, baking soda, and salt until combined. Set aside.
-
In a large mixing bowl, add the butter and sugars and beat with an electric mixer until combined.
-
Beat in the egg, vanilla, sour cream, and pineapple juice until completely combined.
-
With a wooden spoon, stir the flour mixture, 1/2 at a time, into the wet ingredients until just combined.
-
Carefully spoon the cake batter over the pineapple slices/maraschino cherries. Use a knife or off-set spatula to smooth the batter around the pan.
-
Bake for 30-35 minutes until golden brown and a wooden pick inserted in the middle comes out clean.
-
Allow cake to cool on a wire rack for 20 minutes.
-
Run a butter knife around the edge of the pan to release the sides of the cake. Place a flat plate over the top of the cake. Holding both the plate and the cake pan together, carefully flip the cake onto the plate.
-
Cool the cake completely before slicing and serving.
- Drain the pineapple slices and maraschino cherries and blot dry. After you’ve drained the fruit, use a paper towel to blot any excess moisture. Too much moisture from the fruit can lead to a mushy cake.
- Use oven mitts or a thick kitchen towel when flipping the cake upside-down. After cooling for 20 minutes, the pan will still be very hot. If you don’t have oven mitts, place the cake pan on a thick kitchen towel before flipping, to protect your hands.
- After you flip the cake, slowly lift the pan. If it feels like the cake is sticking, tap on the bottom of the pan and shake it a little to get the cake to release from the pan. Don’t worry if any of the topping sticks to the pan. You can still use a spatula to remove the stuck piece(s) and re-attach to the top of the cake.
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