Best Gluten Free Pineapple Upside Down Cake Recipes

PINEAPPLE UPSIDE-DOWN CAKE (GLUTEN FREE)

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Melt 1/4 cup butter in a 12-inch cast iron skillet over medium-low heat. Stir in brown sugar, pineapple juice, and rum. Cook until sugar is dissolved and mixture is bubbling, about 5 minutes. Remove from heat and place pineapple slices in the skillet in a single layer, covering sugar mixture completely. Set skillet aside.
• Melt 1/2 cup butter in small skillet over low heat until butter begins to brown and releases a nutty fragrance, about 5 minutes, being careful to not burn the butter. Remove from heat and let cool for 10 minutes.
• Combine gluten-free flour and almond flour in a bowl. Mix in white sugar, baking powder, salt, and cardamom until well combined. Whisk in eggs and cold milk; mix until just combined. Pour in melted butter from the small skillet and stir until batter is mixed thoroughly. Pour batter over pineapple slices in the 12-inch skillet. Use a spatula to smooth out surface and spread evenly.
• Bake in the preheated oven until cake begins to bubble around the edges, the top is browned, and a toothpick inserted into the center comes out clean, 30 to 35 minutes. Let cool in the skillet for 10 minutes.
• Run a knife around the edge of the cake to loosen it from the skillet. Place a large plate on top of the skillet and flip over, presenting the cake with pineapple slices on top. Garnish with maraschino cherries.

GLUTEN-FREE PINEAPPLE UPSIDE DOWN CAKE

Steps:

• Heat oven to 350°F. In 9-inch square pan, melt 1/4 cup butter in oven. Stir in brown sugar and corn syrup; spread evenly in pan. Arrange pineapple slices on brown sugar mixture. Place cherry in center of each pineapple slice.
• In large bowl, beat cake mix, 1/2 cup butter, water, vanilla and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour batter over pineapple and cherries.
• Bake 38 to 43 minutes or until surface is golden brown and toothpick inserted in center comes out clean. Immediately run knife around side of pan to loosen cake. Place heatproof serving plate upside down onto pan; turn plate and pan over. Leave pan over cake 5 minutes so brown sugar topping can drizzle over cake. Remove pan; cool 30 minutes. Serve warm or cool. Store covered in refrigerator.

GLUTEN-FREE PINEAPPLE UPSIDE-DOWN CAKE

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Combine brown sugar, 1/2 cup butter, and sweet vermouth in a saucepan over low heat; cook and stir until sugar is dissolved, about 5 minutes.
• Arrange cherries and spoon pineapple into the bottom of a 9x13-inch baking dish. Pour brown sugar mixture over fruit.
• Beat eggs in a bowl using an electric mixer on medium-low speed until smooth. Add 1/2 cup melted butter, pineapple juice, vanilla extract, and star anise to eggs; beat on medium-low speed until well combined, about 1 minute. Gradually add cake mix, about 1/2 cup at a time, to egg mixture, scraping sides of bowl with a spatula until batter is smooth and fluffy. Pour batter over fruit mixture until evenly spread in dish.
• Bake in the preheated oven until cake is golden brown and completely set in the middle, about 1 hour. Cool cake for 15 minutes in the dish. Run a knife along the edge of the cake to loosen. Place a platter over the cake and flip cake onto platter.

PINEAPPLE UPSIDE DOWN CAKE – LOW CARB AND GLUTEN-FREE

Steps:

• Preheat oven to 325F and grease a 9-inch springform pan well. In a medium saucepan over medium heat, bring butter, erythritol and molasses to a boil. Allow to boil 1 minute. Remove from heat and add cream and vanilla (mixture may bubble vigorously). Pour topping into pan and sprinkle evenly with diced pineapple. For the cake, combine almond flour, protein powder, baking powder and salt in a medium bowl. In a large bowl, beat butter with sweetener until well combined. Beat in eggs, pineapple extract, if using, and stevia extract.Add half of the almond flour mixture and beat until combined, then beat in almond milk. Beat in remaining almond flour mixture, scraping down beaters and sides of bowl as needed. Spread batter over topping in prepared pan, using a knife or an offset spatula to smooth the top.Bake 35 to 45 minutes, or until top is golden brown and just set to the touch.Remove from oven and let cool 10 minutes. Carefully run a sharp knife around the inside of the pan to loosen and then remove pan sides.Top cake with a serving platter and carefully flip both platter and cake. Run a sharp knife between the bottom of the springform pan and the caake topping, to loosen. Gently lift pan bottom. Read more at http://alldayidreamaboutfood.com/2014/03/pineapple-upside-down-cake-low-carb-and-gluten-free.html#gevpbO3Y62142OAy.99

PINEAPPLE UPSIDE DOWN CAKE (GLUTEN FREE)

Steps:

• Melt the butter and divide between two 8" cake pans.
• Sprinkle the brown sugar evenly to cover the butter (divided as well).
• Next, arrange pineapple rings around the bottom of the pans, one layer deep (I had 5 rings per pan). Place a maraschino cherry into the center of each pinapple ring (and a few in the middle if you would like).
• Prepare the cake mix as directed above. Pour the batter over the pineapple layer (dividing the batter between the two pans).
• Bake for 25-30 minutes at 350 degrees F (or as directed cake mix directions). Cool for 5 minutes, then carefully turn out onto a plate. Do not let the cake coo too much, or it will be stuck to the pan.

GLUTEN-FREE PINEAPPLE UPSIDE DOWN CAKE

Steps:

• Heat oven to 350°F. In 9-inch square pan, melt 1/4 cup butter in oven. Stir in brown sugar and corn syrup; spread evenly in pan. Arrange pineapple slices on brown sugar mixture. Place cherry in center of each pineapple slice.
• In large bowl, beat cake mix, 1/2 cup butter, water, vanilla and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour batter over pineapple and cherries.
• Bake 38 to 43 minutes or until surface is golden brown and toothpick inserted in center comes out clean. Immediately run knife around side of pan to loosen cake. Place heatproof serving plate upside down onto pan; turn plate and pan over. Leave pan over cake 5 minutes so brown sugar topping can drizzle over cake. Remove pan; cool 30 minutes. Serve warm or cool. Store covered in refrigerator.