Gluten Free Pineapple Upside Down Cake

Gluten free pineapple upside down cake is a great addition to any barbecue or pot luck dinner. The vibrant flavors always make it a crowd pleaser!

I have wonderful memories of my mom making pineapple upside down cake every Spring when I was growing up. What I didn’t realize though is that my grandmother used to make it for her as a child and she was the most amazing cook! That got me thinking, what if we could convert my grandmother’s recipe to be gluten free and dairy free? So, I got out her big wooden box of recipes and started searching. Oh the treasures I find every time I open this old recipe box and this time didn’t disappoint!

It turned out she was using two recipes to make what she called ‘Upside Down Cake’ and my mom and I started playing with the ingredients to come up with a delicious version that would be safe for our family to eat. In the end, we came up with an amazing recipe that is so delicious…you know, the kind where you just can’t stop at one piece and I had to share it with you.

Gluten Free Pineapple Upside Down Cake

1.75 from 70 votes

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Gluten Free Pineapple Upside Down Cake

This recipe is gluten free and dairy free. It makes one 12 inch round cake, and 20 servings. You will have enough cake batter left over to make 4 cupcakes too, which you can freeze for a later date.

Course Dessert

Cuisine American

Prep Time 15 minutes

Cook Time 1 hour 15 minutes

Total Time 1 hour 30 minutes

Servings 20

Calories 244 kcal

Ingredients

Cake

• 1 cup coconut oil melted
• 2 cups sugar
• 3 cups gluten free flour
• 1/2 tsp baking soda
• 1/2 tsp salt
• 4 eggs
• 1 tsp vanilla
• 1 cup almond milk
• 2 tbsp apple cider vinegar

Upside Down Topping

• 1.5 cups brown sugar
• 5 tbsp vegan butter
• 1 can sliced pineapple
• 1/4 cup pecans

Instructions

Cake Batter

1. Sift the flour.
2. Add your baking soda and salt to your flour mix.
3. Sift the flour mixture once more and set aside.
4. In a separate bowl combine almond milk and apple cider vinegar and let it set for 15 minutes.
5. Mix the coconut oil and sugar together until smooth on medium-low speed.
6. Alternate adding the flour and the almond milk mixtures to the bowl while continuing to mix.

7. Set the cake batter to the side.

Upside Down Topping

1. Preheat your oven to 350 degrees.

2. Add your vegan butter to your skillet and cook on medium low until melted.
3. Once melted, add your brown sugar.
4. Mix thoroughly, spreading evenly over the bottom of the pan.
5. Arrange the drained pineapple slices over the sugar and butter mixture.
6. Add pecans in the center of the pineapple slices and throughout the topping mixture to your liking.
7. Pour the cake batter over the fruit.
8. Transfer to the oven and bake at 350 until cooked through, approximately 1 hour and 15 minutes.
9. Serve warm or cold depending your preference.
10. Enjoy!!

Recipe Notes

We used a 12 inch oven safe risotto pan to make the cake, but an oven safe skillet will work too.  Feel free to use your favorite gluten free flour or butter, taste may vary slightly depending on the brands you choose. We used King Arthur Measure for Measure flour and I Can't Believe It's Not Butter vegan spread.

Nutrition Facts

Gluten Free Pineapple Upside Down Cake

Amount Per Serving

Calories 244 Calories from Fat 36

% Daily Value*

Fat 4g6%

Cholesterol 32mg11%

Sodium 145mg6%

Potassium 39mg1%

Carbohydrates 49g16%

Fiber 1g4%

Sugar 36g40%

Protein 3g6%

Vitamin A 180IU4%

Calcium 46mg5%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

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