Gluten Free Pineapple Upside Down Cake is a classic dessert with gooey brown sugar, pineapple rings, and cherries. Dairy free option!
I still remember the first pineapple upside down cake I made. I had gotten a gluten free dessert cookbook from the book store and it was the first recipe that I made!
My mom is a huge fan of pineapple upside down cake, so I made it for her. I think I actually made it for her birthday? I can’t remember, it was when I was a teenager.
One thing that I loved, is that the recipe in the cookbook used a cast iron skillet to bake the pineapple upside down cake. It made the recipe so easy because you just melted the butter on the stove top and then mixed in brown sugar and vanilla. The cast iron also heats very evenly and helps to get beautiful golden edges!
For my batter I made some changes to my gluten free homemade white cake mix, subbing in brown sugar for a deeper flavor and using whole eggs. The results is a perfectly moist cake with the sweet brown sugar “caramel” coating the sweet pineapple and cherries.
The cake came out perfectly the first time I made it! We were on our way out the door to a potluck so I didn’t take pictures before we left. I brought the cake still hot! When we got to the potluck
I cut a slice for myself first thing, just in case the cake got cross contaminated.
I am so glad that I did!
Someone opened a bottle of beer and it spurted everywhere in a foamy fountain of gluten-death…all over my cake. Normally when I bring a gluten free treat to a potluck I almost hope that gluten-eating-people don’t eat any of it so that I can bring it all home and hoard it in my freezer (or my stomach.) After the beer fountain I was not tempted to bring the leftovers home, and my waistline thanked me.
So whether you share your gluten free pineapple upside down cake, or hide it away for yourself, it is sure to bring smiles and happy tummies. I used my 10 inch cast iron skillet. If you don't have a skillet, or don't want to use it, you can use a 9 inch cake pan and bake it for a few minutes extra. You can also bake it in a 9 x 13 pan and cook for a few minutes less. As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
For the Bottom
For the Gluten Free Cake Batter
Serving Size: 1
Amount Per Serving: Calories: 510 Total Fat: 27g Saturated Fat: 12g Trans Fat: 1g Unsaturated Fat: 14g Cholesterol: 86mg Sodium: 404mg Carbohydrates: 60g Fiber: 2g Sugar: 33g Protein: 9g
I used my 10 inch cast iron skillet. If you don't have a skillet, or don't want to use it, you can use a 9 inch cake pan and bake it for a few minutes extra. You can also bake it in a 9 x 13 pan and cook for a few minutes less.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.