Cooking and Serving: 65 minutes | 1 9-inch cake
Ingredients
Tips for making a beautiful gf pineapple upside down cake | How to store a gluten free pineapple upside down cake | Gluten free upside down pineapple cake: substitutions
Description
Prep Time: 20 minutes | Cook Time: 45 minutes | Total Time: 65 minutes | Servings: 1 9-inch cake
Ingredients
Tips for making a beautiful gf pineapple upside down cake
How to store a gluten free pineapple upside down cake
Gluten free upside down pineapple cake: substitutions
Classic Gluten Free Pineapple Upside Down Cake Recipe
Sliced pineapple and juices – For this recipe, we need canned pineapple rings
Maraschino cherries – I like to use Silver Palate brand maraschino cherries,
Brown sugar – The brown sugar is combined with melted butter to make a
Salt – Salt brings out the flavors of the dish, and balances the sweetness.
Unsalted butter – There’s melted unsalted butter mixed with brown sugar in
Gluten free flour – I like Better Batter’s classic all purpose gluten free
Milk powder – Adding some dry milk to the cake adds the richness of milk
Baking powder and baking soda – These are the chemical leaveners that help
Granulated sugar – Sugar adds sweetness but also tenderizes the yellow cake
Eggs – Eggs add some rise and plenty of richness to your pineapple upside
1 20-ounce can sliced pineapple, in its own juices
7 maraschino cherries, I used Silver Palate brand, which has no dyes and no
¾ cup (164 g) packed light brown sugar
⅛ teaspoon kosher salt
6 tablespoons (84 g) unsalted butter, melted
1 ½ cups (210 g) all purpose gluten free flour blend
¾ teaspoon xanthan gum, omit if your blend already contains it
7 tablespoons (42 g) milk powder, nonfat or whole milk
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon kosher salt
1 cup (200 g) granulated sugar
8 tablespoons (112 g) unsalted butter, at room temperature
2 (100 g (weighed out of shell)) eggs, at room temperature, beaten
⅔ cup (5.33 fluid ounces) pineapple juice, at room temperature (See Recipe
Instructions
PREPARE THE PINEAPPLE LAYER
Remove the pineapple slices from the can and blot them as dry as possible.
with paper towels. Reserve the juice from the can for the cake batter.
Remove the cherries from the jar, remove any stems and blot them dry as well.
Place the brown sugar and salt in a medium-size bowl and mix to combine. Add.
the melted butter, and mix until a thick, grainy paste forms.
Transfer the brown sugar and butter mixture to the prepared baking pan, and.
spread into an even layer with a spoon or small offset spatula.
Place one pineapple ring in the very center of the pan, on top of the brown.
sugar mixture. Arrange as many more of the pineapple rings in a single layer.
around the center ring as possible without overlapping them at all.
Slice the remaining pineapple rings into quarters and arrange the pieces in.
gaps between the rings and along the edges of the pan, climbing up the sides.
Place a maraschino cherry in the center of each whole pineapple ring. Set the.
MAKE THE CAKE BATTER
In a large bowl, place the flour, xanthan gum, milk powder, baking powder,.
baking soda, salt, and sugar, and whisk to combine well.
Create a well in the center of the dry ingredients and add the butter, eggs.
and pineapple juice, mixing to combine after each addition. The batter should.
Scrape the batter into the baking pan on top of the pineapple layer and.
spread into an even layer with a wet spatula, taking care not to disturb the.
pineapples or cherries. If using a springform pan, wrap the bottom tightly.
with heavy-duty aluminum foil as it will leak during baking.
BAKE THE CAKE
Place the pan in the center of the preheated oven and bake until a toothpick.
inserted in the center of the cake (but without reaching all the way to the.
pineapple layer on the bottom) comes out with a few moist crumbs attached.
(about 45 minutes, less for a cast iron skillet).
Remove the cake from the oven and allow to cool in the baking pan until cool.
to the touch (at least 30 minutes).
Invert the cooled cake onto a serving platter, removing the pan (or.
springform pan bottom) slowly so as not to disturb the pineapple layer. The.
cake should come out of the pan readily.
Allow to cool completely before slicing and serving.
BAKE THE CAKE
Place the pan in the center of the preheated oven and bake until a toothpick.
inserted in the center of the cake (but without reaching all the way to the.
pineapple layer on the bottom) comes out with a few moist crumbs attached.
(about 45 minutes, less for a cast iron skillet).
Remove the cake from the oven and allow to cool in the baking pan until cool.
to the touch (at least 30 minutes).
Invert the cooled cake onto a serving platter, removing the pan (or.
springform pan bottom) slowly so as not to disturb the pineapple layer. The.
cake should come out of the pan readily.
Allow to cool completely before slicing and serving.
Notes
* Preheat your oven to 350°F. Grease a 10-inch cast iron skillet, 9-inch round
cake pan or 9-inch springform pan and set it aside.
PREPARE THE PINEAPPLE LAYER.
* Remove the pineapple slices from the can and blot them as dry as possible
with paper towels. Reserve the juice from the can for the cake batter.
* Remove the cherries from the jar, remove any stems and blot them dry as well.
* Place the brown sugar and salt in a medium-size bowl and mix to combine. Add
the melted butter, and mix until a thick, grainy paste forms.
* Transfer the brown sugar and butter mixture to the prepared baking pan, and
spread into an even layer with a spoon or small offset spatula.
* Place one pineapple ring in the very center of the pan, on top of the brown
sugar mixture. Arrange as many more of the pineapple rings in a single layer
around the center ring as possible without overlapping them at all.
* Slice the remaining pineapple rings into quarters and arrange the pieces in
gaps between the rings and along the edges of the pan, climbing up the sides.
* Place a maraschino cherry in the center of each whole pineapple ring. Set the
MAKE THE CAKE BATTER.
* In a large bowl, place the flour, xanthan gum, milk powder, baking powder,
baking soda, salt, and sugar, and whisk to combine well.
* Create a well in the center of the dry ingredients and add the butter, eggs
and pineapple juice, mixing to combine after each addition. The batter should
* Scrape the batter into the baking pan on top of the pineapple layer and
spread into an even layer with a wet spatula, taking care not to disturb the
pineapples or cherries. If using a springform pan, wrap the bottom tightly
with heavy-duty aluminum foil as it will leak during baking.
* Place the pan in the center of the preheated oven and bake until a toothpick
inserted in the center of the cake (but without reaching all the way to the
pineapple layer on the bottom) comes out with a few moist crumbs attached
(about 45 minutes, less for a cast iron skillet).
* Remove the cake from the oven and allow to cool in the baking pan until cool
to the touch (at least 30 minutes).
* Invert the cooled cake onto a serving platter, removing the pan (or
springform pan bottom) slowly so as not to disturb the pineapple layer. The
cake should come out of the pan readily.
* Allow to cool completely before slicing and serving.
About the pineapple juice.
The pineapple juice you use in this recipe is reserved from the pineapple
slices, with water or more juice added as needed to make the proper volume.
Nutrition information is automatically calculated, so should only be used as an