Gluten-Free Pineapple Upside Down Cake

This Gluten-Free Pineapple Upside Down Cake is buttery, fruity, and perfectly tender with a caramel-like pineapple topping. It works beautifully gluten-free, thanks to a balanced all-purpose blend, and it is perfect for holidays, potlucks, birthdays, and easy family desserts.

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This cake is the kind of classic dessert that always feels a little special without being fussy. The brown sugar and butter melt into the pineapple as it bakes, creating a glossy topping that looks impressive but takes very little effort.

The cake itself stays soft and moist, while the fruit adds bright flavor in every bite. Because the batter is simple and beginner-friendly, this is a great gluten-free dessert for both everyday baking and serving to guests.

Why You’ll Love This Recipe

This Gluten-Free Pineapple Upside Down Cake delivers that nostalgic sweet-and-tangy flavor with a soft crumb and a beautiful fruit topping. It is easy to assemble, uses simple pantry ingredients, and turns out elegant enough for celebrations.

It is also easy to adapt for dairy-free baking by swapping in Smart Balance and unsweetened almond milk. That makes it a handy dessert when you need something crowd-pleasing and flexible.

Step-by-Step Instructions for Making This Gluten-Free Pineapple Upside Down Cake

Preheat your oven to 350°F.

Spray a 9-inch cake pan with gluten-free cooking spray.

Evenly coat the bottom of the pan with the melted butter.

Then scatter the brown sugar over the melted butter.

Lay the pineapple slices evenly over the brown sugar layer.

Place a maraschino cherry in the center of each pineapple slice, then tuck the remaining cherries into the open spaces between the slices.

In a medium bowl, beat the softened butter and granulated sugar with a mixer until light and fluffy.

Add the vanilla extract and egg, then mix until smooth and creamy.

Add the gluten-free flour, gluten-free baking powder, and salt. Mix until fully combined.

Pour in the milk and mix until the batter is smooth. The batter will be thick.

Spoon the batter evenly over the pineapple and cherries. Use a spatula to smooth the top gently.

Bake on the middle rack for 50 to 55 minutes, or until a toothpick inserted into the center comes out clean.

Let the cake cool in the pan for 10 to 15 minutes.

Flip the cake onto a cake plate. Let it cool for another 10 minutes before serving.

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Serving Suggestions

Serve this cake slightly warm or at room temperature for the best texture and flavor. It is especially delicious on its own, but you can also add whipped cream or a scoop of vanilla ice cream for an extra treat.

For gatherings, slice it into even wedges and serve on a cake stand so the pineapple topping really shows off. It fits right in at Easter, summer cookouts, holiday dinners, and casual weekend desserts.

Storage Instructions

Store leftover Gluten-Free Pineapple Upside Down Cake covered in the refrigerator for up to 3 days. Because of the fruit topping, chilling helps it stay fresh and hold its texture.

For the best taste, let slices come to room temperature before serving or warm them gently for a few seconds in the microwave. If you want to make it ahead, bake it the same day you plan to serve it for the prettiest presentation.

More gluten-free desserts to make ASAP!

• Gluten-free Strawberry Crumb Cake
• Gluten Free Dairy Free Vanilla Cake
• Gluten-Free Brownie Cookies
• Gluten-Free Chocolate Cake

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Yield: 8 servings

Gluten-Free Pineapple Upside Down Cake

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This Gluten-Free Pineapple Upside Down Cake is soft, buttery, fruity, and easy to make for holidays, parties, or a simple family dessert.

Prep Time 20 minutes

Cook Time 50 minutes

Total Time 1 hour 10 minutes

Ingredients

Topping:

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• 1/4 cup unsalted butter, melted
• 2/3 cup brown sugar, packed
• 1 20-ounce can sliced pineapple, drained
• 13 maraschino cherries

Cake:

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• 1/3 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 teaspoon pure vanilla extract
• 1 large egg
• 1 1/3 cups gluten-free all-purpose flour with xanthan gum
• 1 1/2 teaspoons gluten-free baking powder
• 1/2 teaspoon salt
• 1 cup milk

Instructions

1. Preheat your oven to 350°F.
2. Spray a 9-inch cake pan with gluten-free cooking spray.
3. Evenly coat the bottom of the pan with the melted butter.
4. Then scatter the brown sugar over the melted butter.
5. Lay the pineapple slices evenly over the brown sugar layer.
6. Place a maraschino cherry in the center of each pineapple slice, then tuck the remaining cherries into the open spaces between the slices.
7. In a medium bowl, beat the softened butter and granulated sugar with a mixer until light and fluffy.
8. Add the vanilla extract and egg, then mix until smooth and creamy.
9. Add the gluten-free flour, gluten-free baking powder, and salt. Mix until fully combined.
10. Pour in the milk and mix until the batter is smooth. The batter will be thick.
11. Spoon the batter evenly over the pineapple and cherries. Use a spatula to smooth the top gently.
12. Bake on the middle rack for 50 to 55 minutes, or until a toothpick inserted into the center comes out clean.
13. Let the cake cool in the pan for 10 to 15 minutes.
14. Flip the cake onto a cake plate. Let it cool for another 10 minutes before serving.

Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving:Calories: 389Total Fat: 16gSaturated Fat: 10gUnsaturated Fat: 6gCholesterol: 65mgSodium: 237mgCarbohydrates: 62gFiber: 3gSugar: 46gProtein: 4g