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Gluten Free Pineapple Upside Down Cake

Gluten-Free Pineapple Upside Down Cake Recipe

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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 8 servings
Calories: 385
Ingredients Method Notes

Ingredients
  

  • 1 can (20 oz) pineapple rings, drained
  • 10 maraschino cherries (optional)
  • 1/4 cup unsalted butter, melted
  • 1/2 cup packed brown sugar
  • 1/2 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 2 large eggs, at room temperature
  • 1 1/2 cups gluten-free all-purpose flour blend (with xanthan gum)
  • 1 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/3 cup buttermilk
  • 1 tsp vanilla extract

Method
 

  1. Heat oven to 350°F. Pour melted butter into a 9-inch round cake pan, swirl, then sprinkle with brown sugar. Place in the oven for 2 to 3 minutes until warmed and sugar begins to dissolve. Arrange pineapple rings and optional cherries on top.
  2. Beat softened butter and granulated sugar on medium until pale and fluffy, about 2 minutes. Add eggs one at a time, then vanilla, beating after each.
  3. Whisk flour, baking powder, and salt. With mixer on low, add flour mixture to butter mixture in three additions, alternating with buttermilk in two additions. Mix just until combined.
  4. Spread batter gently over pineapple. Bake 40 to 45 minutes until a toothpick comes out clean. Cool in pan on a rack for 10 minutes.
  5. Run a knife around the edge, invert onto a plate, and lift off the pan. Replace any stuck fruit and serve warm.

Notes

For the cleanest release, do not let the cake cool longer than 10 minutes in the pan before flipping. If some caramel sticks to the pan, simply scrape it out with a spatula and spoon it over the cake. This cake keeps its best texture the day it is baked, but leftovers hold up well in the fridge.