Gluten Free Pineapple Upside-Down Cake

Pineapple Upside-Down Cake from What The Fork Food Blog

Gluten Free Pineapple Upside-Down Cake

4.56 from 226 ratings

This gluten free Pineapple Upside-Down Cake is moist and full of sweet pineapple flavor. It’s a beautiful classic cake that’s perfect for a crowd.

Prep Time: 20

Cook Time: 1

Total Time: 1 20

Servings: 10

By: Sharon Lachendro

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Ingredients

1/4 C butter melted
1/2 C light brown sugar packed
7 slices canned pineapple drained - SAVE THE JUICE FOR THE CAKE!
18-20 maraschino cherries
1 and 2/3 C gluten free all-purpose flour
1 tsp xanthan gum
1/2 tsp baking powder
1/4 tsp baking soda
1/2 tsp fine sea salt
1/2 C butter melted
3/4 C light brown sugar packed
1/4 C granulated sugar
1 egg room temperature
1/4 C vanilla yogurt room temperature
1/2 C milk room temperature
1/4 C pineapple juice reserved from the canned pineapple
1 Tbsp pure vanilla extract

Instructions

Preheat oven to 350 degrees.
Add 1/4 cup melted butter to a 9 inch pie plate and spread the butter around the bottom of the pie plate. Sprinkle 1/2 cup brown sugar over the melted butter. Arrange the pineapple slices on the bottom of the pie plate and place the cherries in the open spaces between slices and inside the holes.
In a medium bowl, sift and whisk together the flour, xanthan gum, baking powder, baking soda and salt.
In a large bowl, whisk together 1/2 cup melted butter, 3/4 cup brown sugar and granulated sugar breaking up the clumps in the sugar. Whisk in the egg, yogurt, milk, pineapple juice and vanilla and mix well. Stir in the dry ingredients until fully incorporated.
Pour the batter over the pineapple slices and bake at 350 degrees for 45-65 minutes* or until a toothpick comes out clean. Cover the cake with aluminum foil if the cake starts to get too brown.
Cool cake in the pan for 15-20 minutes before inverting onto a cake plate. Serve warm or room temperature.

Notes

Recipe adapted from Sally's Baking Addiction .

*Cooking time may vary depending on oven temps and how much liquid comes off your pineapple and cherries. Try to dry the pineapple and cherries before adding to the pie plate to avoid excess moisture. My cake took a full 65 minutes to bake completely through.