Best Gluten Free Pineapple Upside Down Cake Recipes

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PINEAPPLE UPSIDE-DOWN CAKE (GLUTEN FREE)



Pineapple Upside-Down Cake (Gluten Free) image

Caramelized brown sugar, fresh pineapple, and rum make for a delicious cake! I made this for Paul's 2018 birthday and a dinner club dinner.

Provided by corbettcook

Categories     Desserts     Fruit Dessert Recipes     Pineapple Dessert Recipes

Time 1h15m

Yield 12

Number Of Ingredients 15

¼ cup butter
¾ cup light brown sugar
1 tablespoon pineapple juice
1 tablespoon dark rum
½ small fresh pineapple - peeled, cored, and sliced
½ cup butter
1 ¼ cups gluten-free all-purpose baking flour
¼ cup almond flour
½ cup white sugar
2 ⅛ teaspoons baking powder
½ teaspoon salt
⅛ teaspoon ground cardamom
2 large eggs
½ cup cold milk
1 (4 ounce) jar maraschino cherries for garnish

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.

Nutrition Facts : Calories 285.4 calories, Carbohydrate 37.7 g, Cholesterol 62.3 mg, Fat 14.3 g, Fiber 1.9 g, Protein 3.6 g, SaturatedFat 7.8 g, Sodium 284.9 mg, Sugar 23.9 g

GLUTEN-FREE PINEAPPLE UPSIDE DOWN CAKE



Gluten-Free Pineapple Upside Down Cake image

Whip up Betty Crocker™ Gluten Free yellow cake mix to create a delicious fruit-topped dessert.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h30m

Yield 9

Number Of Ingredients 10

1/4 cup butter
2/3 cup packed brown sugar
2 tablespoons light corn syrup
9 slices pineapple in juice (from 16-oz can), drained
9 maraschino cherries, drained
1 box (15 oz) Betty Crocker™ Gluten Free yellow cake mix
1/2 cup butter, softened
2/3 cup water
2 teaspoons pure vanilla extract
3 eggs

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.

Nutrition Facts : Calories 450, Carbohydrate 67 g, Cholesterol 105 mg, Fat 3 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 290 mg, Sugar 44 g, TransFat 1/2 g

GLUTEN-FREE PINEAPPLE UPSIDE-DOWN CAKE



Gluten-Free Pineapple Upside-Down Cake image

My gluten-free take on a midwestern classic. The sweet vermouth and star anise bring out the tang in the pineapple. Enjoy!

Provided by qwertycook

Categories     Desserts     Fruit Dessert Recipes     Cherry Dessert Recipes

Time 1h35m

Yield 10

Number Of Ingredients 11

1 ½ cups brown sugar
½ cup butter
¼ cup sweet vermouth
½ (14 ounce) can pitted dark sweet cherries, drained and halved
1 (20 ounce) can crushed pineapple, drained well and juice reserved
3 large eggs
½ cup melted butter
½ cup pineapple juice
2 teaspoons vanilla extract
1 teaspoon ground star anise
1 (19 ounce) package gluten-free vanilla cake mix

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.

Nutrition Facts : Calories 523.9 calories, Carbohydrate 82.4 g, Cholesterol 104.6 mg, Fat 20 g, Fiber 0.8 g, Protein 2.6 g, SaturatedFat 12.1 g, Sodium 450.1 mg, Sugar 33.6 g

PINEAPPLE UPSIDE DOWN CAKE – LOW CARB AND GLUTEN-FREE



PINEAPPLE UPSIDE DOWN CAKE – LOW CARB AND GLUTEN-FREE image

Categories     Citrus     Dessert

Yield 12

Number Of Ingredients 17

3 tbsp butter
1/4 cup erythritol sweetener (I used Swerve Sweetener)
2 tsp molasses
1/4 cup heavy cream
1/4 tsp vanilla extract
1 cup diced pineapple
Cake:
3 cups almond flour
1/3 cup vanilla whey protein powder (optional but helps the cake rise properly)
1 tbsp baking powder
1/2 tsp salt
1/2 cup unsalted butter
1/2 cup bulk sweetener like erythritol or xylitol
2 large eggs, room temperature
3/4 tsp pineapple extract (optional, boosts pineapple flavor)
1/4 tsp liquid stevia extract
3/4 cup unsweetened almond milk

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)



Pineapple Upside Down Cake (Gluten Free) image

Make and share this Pineapple Upside Down Cake (Gluten Free) recipe from Food.com.

Provided by mattdegasperi

Categories     Dessert

Time 55m

Yield 2 cakes, 24 serving(s)

Number Of Ingredients 15

1 1/2 cups rice flour
3/4 cup Bob's Red Mill gluten-free all-purpose baking flour
1 teaspoon salt
1 teaspoon baking soda
3 teaspoons baking powder
1 teaspoon xanthan gum
4 eggs
1 1/4 cups white sugar
2/3 cup mayonnaise (Miracle Whip)
1 cup milk or 1 cup lactose-free milk
2 teaspoons vanilla extract
1/2 cup butter (or margarine)
1 1/2 cups brown sugar
1 (20 ounce) can sliced pineapple
16 maraschino cherries

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.

Nutrition Facts : Calories 225.1, Fat 7.4, SaturatedFat 3.3, Cholesterol 44.3, Sodium 296.1, Carbohydrate 38.6, Fiber 0.7, Sugar 27.9, Protein 2.2

GLUTEN-FREE PINEAPPLE UPSIDE DOWN CAKE



Gluten-Free Pineapple Upside Down Cake image

Whip up Betty Crocker™ Gluten Free yellow cake mix to create a delicious fruit-topped dessert.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h30m

Yield 9

Number Of Ingredients 10

1/4 cup butter
2/3 cup packed brown sugar
2 tablespoons light corn syrup
9 slices pineapple in juice (from 16-oz can), drained
9 maraschino cherries, drained
1 box (15 oz) Betty Crocker™ Gluten Free yellow cake mix
1/2 cup butter, softened
2/3 cup water
2 teaspoons pure vanilla extract
3 eggs

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.

Nutrition Facts : Calories 450, Carbohydrate 67 g, Cholesterol 105 mg, Fat 3 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 290 mg, Sugar 44 g, TransFat 1/2 g

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