Name: Pineapple Upside-Down Cake (Gluten Free)
Prep time: 15 min
Cook time: 40 min
Total time: 75 min
Ingredients: 0.25 cup butter; 0.75 cup light brown sugar; 1 tablespoon pineapple juice; 1 tablespoon dark rum; 0.5 small fresh pineapple - peeled, cored, and sliced; 0.5 cup butter; 1.25 cups gluten-free all-purpose baking flour; 0.25 cup almond flour; 0.5 cup white sugar; 2.125 teaspoons baking powder; 0.5 teaspoon salt; 0.125 teaspoon ground cardamom; 2 large eggs; 0.5 cup cold milk; 1 (4 ounce) jar maraschino cherries for garnish

Pineapple Upside-Down Cake (Gluten Free)

4.8

(4)

2 Reviews

2 Photos

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.

Recipe by corbettcook

Published on June 19, 2020

Prep Time:

15 mins

Cook Time:

40 mins

Additional Time:

20 mins

Total Time:

1 hrs 15 mins

Servings:

Yield:

12 servings

Jump to Nutrition Facts

Ingredients

¼ cup butter
¾ cup light brown sugar
1 tablespoon pineapple juice
1 tablespoon dark rum (Optional)
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

Directions

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 (per serving)

285	Calories
14g	Fat
38g	Carbs
4g	Protein

Nutrition Facts
Servings Per Recipe 12
Calories 285
% Daily Value *
Total Fat 14g	18%
Saturated Fat 8g	39%
Cholesterol 62mg	21%
Sodium 285mg	12%
Total Carbohydrate 38g	14%
Dietary Fiber 2g	7%
Total Sugars 24g
Protein 4g
Vitamin C 5mg	25%
Calcium 82mg	6%
Iron 0mg	2%
Potassium 73mg	2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.