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Pineapple Upside-Down Cake

GF Recipe Summary

Exclusive recipe from our Gluten-Free Gourmet Desserts Cookbook collection (pages 40-41)

Gluten-Free Pineapple Upside-Down Cake: Awesome texture and full of flavor, this pineapple upside-down cake is exceptional in all regards.

Pineapple Upside-Down Cake

Gluten-Free Recipe Card and Pictures

Gluten-Free Pineapple Upside-Down Cake
Cake Ingredients
4 Eggs
1¾ Cups Sugar
¼ Cup (½ Stick) Butter
¼ Cup Vegetable Oil
2 Cups (16 Ounces) Sour Cream
1 Teaspoon Vanilla
4 Teaspoons Maraschino Cherry Juice
2 Teaspoons Baking Powder
1 Teaspoon Baking Soda
1 Cup Cornstarch
½ Cup Glutinous Rice Flour
½ Cup Tapioca Flour
2 Cups White Rice Four
Pineapple “Top” / Glaze Ingredients
(1) 20-Ounce Can Sliced Pineapple (for Rings and ⅓ Cup Juice)
¼ Cup Brown Sugar
2 Tablespoons Butter
12 Maraschino Cherries (optional; pictured)
One 10" round cake.
Cake Directions
  1. In mixer, cream together the sugar and eggs for two minutes (will have a lemon yellow fluffy appearance).
  2. Add butter and oil; mix.
  3. Add sour cream; mix.
  4. Add vanilla and cherry juice; mix.
  5. Add flours and cornstarch, baking powder and baking soda; mix slowly until flours are incorporated completely.
  6. Mix on medium-high for 1 minute (batter should be fluffy).
Pineapple Glaze Directions
  1. In a frying pan large enough to accommodate pineapple rings, mix brown sugar, butter and pineapple juice together over medium heat.
  2. Add pineapple rings and cook until liquid is bubbly and thickened (flip pineapple rings occasionally).
  3. Remove from heat.
Cake Assembly and Baking Directions
  1. Line bottom of 10" springform pan with parchment paper; apply cooking spray to all inside surfaces. (picture below)
  2. Picture: how to line springform pan with parchment paper.
  3. Cover the outside of the lined pan with tin foil to catch any glaze that may leak out.
  4. Carefully spoon cooked glaze liquid into bottom of spring-form pan, then place as many pineapple rings (and optional cherries) as desired into the cake pan — keeping in mind that thisarrangement is what will become the top of your cake after it is baked and flipped over.
  5. Add cake batter (pour in slowly so pineapple rings are not disturbed).
  6. Bake at 350° for 80 minutes (toothpick test to confirm; toothpick should come out clean).
  7. Allow cake to cool for about 15 minutes before flipping onto serving plate (revealing pineapple rings and cherries).

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