This gluten-free pineapple upside-down cake is simple to make from scratch and delivers the classic, old-fashioned flavor I missed after going gluten-free. Made with canned pineapple and no maraschino cherries, the moist yellow cake has a thick, dense crumb and a caramelized pineapple topping that’s perfect for spring—or any time you want an easy, nostalgic dessert.
This cake is great warm or at room temperature and can be made a day ahead, which makes it convenient for gatherings. The batter is quite thick—spoon it over the butter, brown sugar, and pineapple, then smooth it gently with a spatula or the back of a spoon; it spreads around the fruit as it bakes.
Ingredients
- 3 Tbsp unsalted butter
- ½ cup brown sugar
- 8–9 pineapple slices, drained (canned)
- 1½ cups gluten-free flour
- 2 tsp baking powder
- 1 tsp baking soda
- ½ tsp sea salt
- ⅓ cup palm shortening (or neutral shortening of choice)
- ½ cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- ⅔ cup milk
Instructions
Preheat the oven to 350°F (175°C).
Place the butter in an 8×8-inch baking dish and put the dish in the oven just long enough to melt the butter. Remove the dish carefully and evenly sprinkle the brown sugar over the melted butter. Arrange the drained pineapple slices on top of the brown sugar; break rings as needed to cover the bottom of the dish.
In a stand mixer (or with a hand mixer), beat the palm shortening and granulated sugar for 3–4 minutes until combined and slightly fluffy. Add the egg, vanilla, and milk and beat until incorporated; the mixture may be wet and a bit lumpy.
Stir in the gluten-free flour, baking powder, baking soda, and salt. Mix until just blended; the batter will be thick and slightly lumpy.
Spoon the batter over the pineapple in the baking dish, then spread gently with a spatula or the back of a spoon. The batter is dense and will settle and spread around the pineapple while baking.
Bake at 350°F for about 30 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Allow the cake to cool for about 10 minutes, then invert it onto a serving plate or platter so the pineapple and caramelized sugar are on top. Serve warm or at room temperature.
Notes
This cake keeps well for a day or two at room temperature and actually tastes even better the next day. For longer storage, place leftovers in an airtight container and refrigerate to prevent drying out. Bring chilled slices back to room temperature before serving for best texture and flavor.
Frequently Asked Questions
Can pineapple upside-down cake be made ahead of time?
Yes. Make the cake a day ahead to reduce prep on the day of your event—flavors develop and the cake often tastes better the next day.
Does pineapple upside-down cake need to be refrigerated?
If you plan to eat it within a day or two, refrigeration isn’t necessary. For longer storage, refrigerate leftover slices in an airtight container to keep the cake moist.
More Recipes You Might Enjoy
Gluten Free Angel Food Cake
Gluten Free Coconut Cake
Easy Gluten Free White Cake
Gluten Free Double Chocolate Bundt Cake
Gluten Free Pumpkin Oatmeal Cake
Yield: about 9 slices
Total time: 50 minutes (about 20 minutes prep, 30 minutes baking)
