Gluten-Free Hawaiian Pineapple Upside Down Cake
A flavorful hawaiian dessert perfect for gluten-free eaters - made for visual appeal and culinary depth.
Allergens
Contains no common allergens unless specified.
Ingredients
- 1 20 oz can pineapple rings in juice, drained (reserve 1/4 cup of the juice) 1/2 cup brown sugar 2 tbsp unsalted butter 1 cup gluten
- free all
- purpose flour 2 tsp baking powder 1/2 tsp salt 3 large eggs, room temperature 1 cup granulated sugar 1 tsp pure vanilla extract 1/2 cup milk
Instructions
- Preheat oven to 350°F (175°C). In a skillet over medium heat, melt the butter and stir in brown sugar until dissolved. Add pineapple rings, ensuring they are evenly coated with the caramel sauce. Set aside. Grease an 8 inch round cake pan. Arrange pineapple rings at the bottom of the pan, overlapping if needed, and reserve a few for garnish. Top with maraschino cherries. In a medium bowl, whisk together gluten free flour, baking powder, and salt. In a large mixing bowl, beat eggs, granulated sugar, and vanilla extract until light and fluffy. Gradually add the dry ingredients and milk, alternating between the two, beginning and ending with the dry mixture. Pour batter over pineapples in the pan, spreading evenly with a spatula. Bake for 35 40 minutes or until a toothpick inserted into the center comes out clean. Let cool for 10 minutes before inverting onto a serving plate. Garnish with reserved pineapple rings and maraschino cherries.
Chef’s Insight
The caramelized pineapple and cherry topping add a delightful contrast to the moist, gluten-free sponge cake.
Notes
This recipe uses gluten-free all-purpose flour for those with gluten sensitivities or preferences.