Paradise Pineapple Upside-Down Cake
Discover a gluten-free twist on the classic Hawaiian dessert - Paradise Pineapple Upside-Down Cake. Experience paradise in every bite with this sumptuous, indulgent recipe perfect for your next tropical-themed gathering or simply to transport yourself to a sun-soaked beach paradise.
Allergens
Milk, Eggs
Ingredients
- 1 cup gluten
- free all
- purpose flour
- 3/4 cup granulated sugar, divided
- 6 tablespoons unsalted butter, melted and divided
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup coconut milk
- 2 large eggs
- 1/2 teaspoon pure vanilla extract
- 1 can (20 oz) pineapple rings, drained and patted dry
- Maraschino cherries, for garnish
Instructions
- Preheat oven to 350°F (175°C). In a small saucepan over medium heat, combine 1/4 cup sugar and 2 tablespoons butter until it forms a caramel, about 5 minutes. Set aside.
- In a large bowl, whisk together flour, remaining 1/2 cup sugar, baking powder, and salt. In another bowl, whisk together coconut milk, eggs, vanilla extract, and remaining 4 tablespoons melted butter. Gradually add wet ingredients to dry ingredients, stirring until just combined.
- Arrange pineapple rings in a greased 9 inch round cake pan, slightly overlapping, and top each with a maraschino cherry. Pour caramel over the pineapple layers, ensuring even coverage.
- Carefully spoon batter over the pineapple, spreading to cover all surfaces. Bake for 30 35 minutes, or until a toothpick inserted into the center comes out clean. Allow cake to cool slightly before inverting onto a serving plate.
Chef’s Insight
For an extra touch, garnish with a sprig of fresh mint and a dusting of toasted coconut flakes.
Notes
This cake is best served warm or at room temperature.