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–+ servings
A sliced gluten-free pineapple cake on a white surface with a linen and a knife.
5 from 2 votes

Gluten-Free Pineapple Upside Down Cake Recipe

Course: Dessert
Cuisine: American
Prep Time: 20 minutes
Cook Time: 45 minutes
Batter Resting Time: 30 minutes
Total Time: 1 hour 35 minutes
Servings: 12 slices
Calories: 330kcal
Author: Ai Willis
This gluten-free pineapple upside down cake has a sweet caramelized pineapple layer and a buttery and moist cake layer!
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Ingredients

Pineapple Layer

  • ¼ cup butter
  • ¾ cup light brown sugar
  • 1 small pineapple
  • pinch of salt

Cake

Instructions

  • Peel, core, and slice the pineapple into ½-inch thick rings. You'll need 6-7 slices. Reserve two tablespoons of the pineapple juice from the cutting board or, using a citrus press, squeeze juice from an extra slice.
  • Add the butter, light brown sugar, salt, and pineapple juice to a skillet. Cook it over medium heat while stirring occasionally, or until it thickens slightly.
  • Add the pineapple slices to the brown sugar mixture and cook for 10 minutes, flipping the pineapple halfway through. Take the skillet off the heat.
    The pineapple and brown sugar mixture in a skillet.
  • In a bowl, whisk together the gluten-free flour, cornstarch, salt, baking soda, baking powder, cinnamon, cardamom, and granulated sugar until combined.
    The dry ingredients for gluten-free pineapple upside down cake in a mixing bowl.
  • Add the softened butter to the dry ingredients and, using your fingers or a pastry cutter, work the butter into the flour mixture until the mixture resembles coarse sand.
    A bowl of pineapple upside down cake dry ingredients with the butter worked into it.
  • In a separate bowl, whisk the eggs, sour cream, and vanilla together until combined. Add the wet mixture to the dry ingredient mixture and whisk to combine.
    A mixing bowl of the wet ingredients added into the dry ingredients.
  • While continuing to mix the batter, slowly pour in the milk until smooth and pourable. Cover the mixing bowl and let the batter rest for 30 minutes.
    A whisked bowl of the gluten-free pineapple cake batter with a whisk in it.
  • While the batter rests, preheat the oven to 350°F (177°C) and grease the sides of a 9-inch round pan.
  • Arrange the pineapple slices in the bottom of the pan. Pour all of the syrup on top.
    A cake pan of the brown sugar butter and pineapple rings in it.
  • Carefully pour the cake batter over the pineapple, making sure not to move around the pineapple as you do. Smooth out the surface and bake the cake for 40-43 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool for about 30 minutes before flipping it over onto a plate.
    A pan of gluten-free pineapple upside down cake before baking.

Notes

Storage Directions:
  • Refrigeration: Leftover pineapple cake keeps covered in an airtight container in the refrigerator for 3-4 days. 
  • Freezing: The baked cake can also be frozen in a freezer-safe container for up to 3 months. Freeze the cake whole or wrap up individual slices in plastic wrap before placing them in the freezer-safe container. Defrost individual pieces of pineapple cake at room temperature for 1 hour; thaw the full cake covered in the refrigerator for 3-4 hours, or until entirely defrosted.
Dairy-Free: to make dairy-free pineapple upside down cake, substitute mayonnaise for sour cream, vegan butter for unsalted butter, and non-dairy plant milk (like oat or almond milk) for the dairy milk. 
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Nutrition

Serving: 1slice | Calories: 330kcal | Carbohydrates: 51g | Protein: 3g | Fat: 14g | Sodium: 291mg | Fiber: 3g | Sugar: 35g