Gluten-Free Pineapple Upside-Down Cake Recipe

Craving a classic dessert but need it gluten-free? Look no further! This Gluten-Free Pineapple Upside-Down Cake recipe delivers all the nostalgic flavors and moist, tender crumb you remember, without any gluten. It’s surprisingly easy to make and guaranteed to be a crowd-pleaser.

Why You’ll Love This Recipe:

• Gluten-Free Goodness: Made with a blend of gluten-free flours, this cake is perfect for those with celiac disease or gluten sensitivities.
• Classic Flavor: The combination of sweet pineapple, brown sugar, and buttery cake is simply irresistible.
• Easy to Make: With simple ingredients and straightforward instructions, even beginner bakers can master this recipe.
• Impressive Presentation: The beautiful caramelized pineapple topping makes this cake a stunning centerpiece.

Ingredients:

• 1/2 cup (1 stick) unsalted butter, melted
• 3/4 cup packed light brown sugar
• 1 (20 ounce) can pineapple slices, drained (reserve juice)
• Maraschino cherries, halved (optional)
• 1 1/2 cups gluten-free all-purpose flour blend (with xanthan gum)
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup granulated sugar
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup reserved pineapple juice + milk to equal 1/2 cup

Instructions:

1. Preheat oven to 350°F (175°C). Grease and flour a 9-inch round cake pan with gluten-free flour.
2. In the cake pan, spread melted butter evenly. Sprinkle brown sugar over the butter.
3. Arrange pineapple slices on top of the brown sugar. Place a maraschino cherry in the center of each pineapple slice, if desired.
4. In a medium bowl, whisk together gluten-free flour, baking powder, baking soda, and salt.
5. In a separate bowl, cream together granulated sugar and softened butter until light and fluffy. Beat in eggs one at a time, then stir in vanilla extract.
6. Gradually add the dry ingredients to the wet ingredients, alternating with the pineapple juice/milk mixture, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix.
7. Pour batter over the pineapple slices in the cake pan.
8. Bake for 35-40 minutes, or until a wooden skewer inserted into the center comes out clean.
9. Let cool in the pan for 10 minutes, then invert onto a serving plate.
10. Serve warm and enjoy your delicious gluten-free pineapple upside-down cake!

Tips for Success:

• Use a high-quality gluten-free flour blend for the best results.
• Don’t overbake the cake, or it will be dry.
• Let the cake cool slightly before inverting to prevent sticking.

This gluten-free pineapple upside-down cake recipe is the perfect dessert for any occasion. Enjoy!

Ingredients:
1/2 cup (1 stick) unsalted butter, melted, 3/4 cup packed light brown sugar, 1 (20 ounce) can pineapple slices, drained (reserve juice), Maraschino cherries, halved (optional), 1 1/2 cups gluten-free all-purpose flour blend (with xanthan gum), 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/4 teaspoon salt, 1/2 cup granulated sugar, 1/2 cup unsalted butter, softened, 2 large eggs, 1 teaspoon vanilla extract, 1/2 cup reserved pineapple juice + milk to equal 1/2 cup

Tags:
Gluten-Free, Pineapple Upside-Down Cake, Gluten-Free Baking, Dessert, Cake, Recipe, Baking, Pineapple, Brown Sugar, Maraschino Cherries, Gluten-Free Flour, Easy Recipe, Classic Dessert, Upside-Down Cake