Tropical Gluten-Free Pineapple Upside Down Cake – A Caribbean Delight

Allergens

Gluten, Dairy (if using regular butter)

Ingredients

• 1 cup gluten
• free all
• purpose flour
• 1/2 cup granulated sugar, plus more for caramelizing
• 1/4 cup unsalted butter
• 1 can (20 oz) pineapple rings in natural juice
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup brown sugar, packed
• 1/4 cup coconut milk
• 2 large eggs
• 1 teaspoon pure vanilla extract
• 1/4 cup chopped maraschino cherries (optional)

Instructions

1. a. Preheat your oven to 350°F (175°C). Grease and flour an 8 inch round cake pan, ensuring the entire surface is coated. b. In a small saucepan over medium heat, combine the butter and 1/2 cup granulated sugar. Stir until the mixture melts and becomes golden brown. Remove from heat immediately and pour into the prepared cake pan. c. Arrange pineapple rings on top of the caramel layer, reserving any juice. If using maraschino cherries, place one in the center of each ring. Set aside. d. In a large bowl, whisk together gluten free flour, baking powder, and salt. Set aside. e. In another bowl, combine the coconut milk, eggs, vanilla extract, and remaining 1/4 cup granulated sugar. Mix well. f. Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Be careful not to overmix. g. Pour the cake batter over the pineapple slices and caramel in the pan. Smooth the top with a spatula. h. Bake for 35 40 minutes or until a toothpick inserted into the center comes out clean. Remove from oven and allow to cool for about 10 minutes before inverting onto a serving plate.

Chef’s Insight

The secret to this cake is balancing the sweetness of the pineapple and caramel with the rich, buttery flavor of the cake itself.

Notes

Feel free to replace the pineapple with other tropical fruits, such as mango or papaya.