Gluten-Free Pineapple Upside Down Cake
Hi Bakers,
Like many old recipes, the only way you get to eat Pineapple Upside Down Cake gluten-free is to make it yourself. The good news is, it’s easy and tastes every bit as good as you remember but with no wheat! Rich brown sugar and salty butter form a sweet caramel topping that makes the tangy pineapple come alive. Then, all that richness soaks into the vanill /pineapple cake below. It’s as irresistible as you remember. Make this cake and get a slice of childhood memories on your plate. Enjoy ~Carolyn
Gluten-Free Pineapple Upside Down Cake
adapted from Sally’s Baking Addiction’s recipe
Makes 1-10” cast iron skillet or pie pan
Topping
1/2 cup butter
1/2 cup light brown sugar
8-10 canned pineapple rings, unsweetened
dried cherries
Dry Ingredients
1 1/4 cup Cup4Cup Multipurpose Gluten-Free Flour
1/4 blanched almond flour
1 teaspoon sweet rice flour
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
Wet Ingredients
4 tablespoons butter, softened
3/4 cup granulated sugar
2 large eggs
1/3 cup sour cream or milk
1/4 cup pineapple juice (from canned pineapple slices)
2 tablespoons applesauce, unsweetened
1 teaspoon vanilla extract
Sauce/Garnish
extra butter and brown sugar topping
2 tablespoon pineapple juice
Preheat the oven to 350F and set the rack to the middle position. Layer pineapple slices in the bottom of your baking pan and add cherries into the center spaces. Set this aside to make the cake batter.
In a medium-sized bowl, whisk together the dry ingredients and set aside.
In a microwave-safe bowl or pan, heat the butter and sugar until the mixture comes together and boils for a minute. Sugar should dissolve a bit and the liquid will be less grainy. Stir thoroughly and pour/spread 1/2 this mixture over pineapple slices in the baking pan. Reserve the other half for garnish.
In a large bowl. beat together butter and sugar until smooth. Add eggs, sour cream, pineapple juice, applesauce and vanilla extract. Mix until just combined. Spoon the batter over the pineapple slices in the pan and level the surface. Bake for about 35-45 minutes, rotating the pan halfway through cooking. If the cake is browning too quickly, cover it loosely with foil. The cake is done when a toothpick inserted into the center comes out with a few moist crumbs clinging to it. Let cake cool for 20 minutes and then run a knife around it to loosen it from the pan. Invert cake onto a plate and let cool completely. Drizzle extra brown sugar sauce* over the top of the cake or on individual slices. The cake is best eaten the day it is made due to the high moisture content of the fruit. If you need to save it, be sure to store in the refrigerator.
*Sauce thickens as it cools, so microwave it for a few seconds if you need it to be more pourable.