If you’re on the hunt for a moist, flavor-packed cake that just so happens to be gluten-free, let me introduce you to your new favorite: Gluten-Free Pineapple Upside-Down Cake.
This isn’t one of those cakes where you compromise on taste or texture because of dietary needs. Nope, this one delivers big, bold flavor, a soft crumb, and the classic caramelized pineapple topping we all love.
And guess what? You won’t need fancy ingredients or hard-to-find flour blends. Everything can be picked up at your local farmers market or grocery store right here in the USA. We’re talking fresh pineapples, local eggs, and common pantry staples.
So whether you’re baking for a party, a family gathering, or just to satisfy your sweet tooth, this recipe’s got you covered.
Why You’ll Love This Gluten-Free Pineapple Upside-Down Cake
Perfectly moist with a soft, tender crumb
Naturally gluten-free without sacrificing flavor
Uses fresh, locally available ingredients
Super easy to make — no complicated steps
That classic brown sugar caramel topping is out of this world
Let’s jump right in!
Tools You’ll Need:
9-inch round cake pan or cast-iron skillet
Mixing bowls
Hand mixer or stand mixer
Spatula
Whisk
Measuring cups and spoons
How to Choose the Best Fresh Pineapple
Before we start baking, let’s talk pineapple. The fresher the pineapple, the better the flavor. Look for:
Golden-yellow skin: The more golden, the riper.
Sweet smell at the base: That’s your best clue it’s ready.
Firm but slightly soft when squeezed: Too hard means underripe, too soft means it’s past its prime.
If you’re lucky enough to live near a farmers market or local produce stand, grab a locally grown pineapple. You’ll taste the difference.
Tips for Success
Use room temperature ingredients: This helps everything blend smoothly for a soft, even crumb.
Don’t skip the sour cream or Greek yogurt: It’s the secret to keeping the cake moist without being too dense.
Fresh pineapple juice makes a difference: Don’t use canned juice. Fresh adds a real punch of flavor.
Check the flour blend label: Make sure it contains xanthan gum or a similar binder to help hold the cake together. If not, add 1/2 teaspoon xanthan gum.
Let it cool before flipping: Rushing can cause the cake to crumble or the topping to stick.
Variations & Add-Ins
Want to switch things up a bit? Here are a few fun ideas:
Add shredded coconut: Stir 1/3 cup unsweetened shredded coconut into the batter for a tropical twist.
Swap the fruit: Try using peaches, apples, or even fresh berries in place of the pineapple.
Make it dairy-free: Use plant-based butter, dairy-free yogurt, and non-dairy milk for a completely dairy-free version.
Spice it up: A dash of cinnamon or nutmeg in the batter gives a warm, cozy flavor.
Storing Your Cake
If you have leftovers (rare, trust me), store them in an airtight container at room temperature for up to 2 days. You can also refrigerate it for up to 4 days, though the caramel topping might firm up a bit. Just warm up a slice in the microwave for a few seconds before enjoying.
Why Fresh, Local Ingredients Matter
This cake is a simple reminder that the best flavors come from the best ingredients. Using fresh pineapple instead of canned gives you a naturally sweet, slightly tangy taste that canned fruit just can’t match. Local eggs, butter, and dairy support your community farmers while giving your baked goods a richer, fresher flavor. And let’s be honest — fresh ingredients just make everything taste better.
So next time you’re at the market, grab what’s in season, chat with your local growers, and bring that goodness straight into your kitchen.
Final Thoughts
There’s something special about baking a cake that not only satisfies a sweet craving but also brings people together. Whether you’re gluten-free by choice or necessity, this Gluten-Free Pineapple Upside-Down Cake hits all the right notes: soft, sweet, caramelized, and downright delicious.
You don’t need complicated tools, hard-to-pronounce ingredients, or hours in the kitchen. Just real, honest food that you can feel good about sharing.
Ready to give it a try? Trust me, after one bite, you’ll have everyone asking for the recipe!
Print
Gluten-Free Pineapple Upside-Down Cake
- Total Time: 1 hour 5 minutes
- Yield: 1 cake (serves 8-10 people)
- Diet: Gluten Free
Description
A soft, moist, and flavorful gluten-free pineapple upside-down cake made with fresh pineapple, brown sugar caramel topping, and a tender gluten-free cake base. No fancy ingredients — just wholesome, locally sourced goodness baked to perfection.
Ingredients
For the Topping:
1 fresh pineapple, peeled, cored, and sliced into rings (or half-moons if you prefer)
1/2 cup (1 stick) unsalted butter
3/4 cup light brown sugar, packed
10-12 maraschino cherries (optional, but they add that classic pop of color)
For the Cake:
1 1/4 cups gluten-free all-purpose flour blend (make sure it contains xanthan gum; if not, add 1/2 teaspoon)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened
3/4 cup granulated sugar
2 large eggs (farm-fresh if possible)
1 teaspoon pure vanilla extract
1/2 cup sour cream or full-fat Greek yogurt
1/4 cup whole milk
2 tablespoons pineapple juice (from your fresh pineapple)
Instructions
Step 1: Prep Your Cake Pan & Make the Topping
Start by preheating your oven to 350°F (175°C).
In your 9-inch round cake pan, melt 1/2 cup (1 stick) of butter over low heat on the stovetop. Once melted, sprinkle 3/4 cup packed light brown sugar evenly over the butter. Stir gently to combine and spread it out evenly.
Remove from heat and carefully lay your pineapple slices on top of the sugar-butter mixture. Feel free to get creative with the pattern — classic circles, overlapping layers, whatever looks pretty. Tuck a maraschino cherry into the center of each pineapple slice if you want to go old-school.
Set aside while you prepare the cake batter.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together:
1 1/4 cups gluten-free all-purpose flour blend
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
Give it a good stir to make sure everything’s evenly distributed.
Step 3: Cream the Butter & Sugar
In a large mixing bowl, beat together:
1/2 cup softened unsalted butter
3/4 cup granulated sugar
Use a hand mixer or stand mixer on medium speed for about 2-3 minutes, until it’s light and fluffy.
Step 4: Add the Wet Ingredients
Next, add:
2 large eggs, one at a time, beating well after each
1 teaspoon vanilla extract
1/2 cup sour cream or full-fat Greek yogurt
2 tablespoons pineapple juice (freshly squeezed)
Mix until smooth.
Step 5: Combine Dry & Wet Ingredients
Turn your mixer down to low. Add the dry flour mixture in two batches, alternating with 1/4 cup whole milk, beginning and ending with the dry ingredients. Scrape down the sides of the bowl as needed.
The batter will be thick but silky.
Step 6: Assemble & Bake
Carefully spoon the batter over the pineapple slices in your cake pan. Use a spatula to spread the batter evenly, making sure it reaches all edges.
Pop it in the preheated oven and bake for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean.
Keep an eye on it — every oven’s a little different!
Step 7: Cool & Flip
Once baked, remove the cake from the oven and let it cool in the pan for 10-15 minutes. This allows the caramel topping to set slightly, making flipping easier.
Run a knife around the edges to loosen the cake. Place a large plate or cake stand over the pan and (carefully!) flip it upside-down. Gently lift off the pan to reveal the beautiful caramelized pineapple topping.
Let it cool a bit more before slicing.
Notes
Always use fresh pineapple for the best flavor and texture. Canned pineapple contains extra moisture, which can make the cake soggy.
For best results, let the cake cool for 10-15 minutes before flipping to avoid breaking.
You can substitute almond milk or any milk alternative if needed.
Use a high-quality gluten-free all-purpose flour blend that includes xanthan gum.
Make sure all your ingredients (especially baking powder) are certified gluten-free.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/10 of the cake)
- Calories: 320 per serving
- Sugar: 30g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 60mg
