Classic pineapple upside-down cake is one of our family’s favorites—deliciously moist, fruity pineapple and cherries cake. Just a few simple ingredients and easy to make cake. Topped with gooey brown sugared caramel pineapple goodness, it just could not be any more delicious.
The cake below doesn’t have cherries and scattered pineapples. Why? I had a small can of pineapple and ran out of cherries. I still made to let you know that you can still make even if you are missing some ingredients. At the end, it tasted great and it didn’t take long for the cake to disappear in our household
I tried using almond flour for this recipe but the cake came out dense. My taste testers (aka my family) were not crazy about and me either. I did go with gluten free flour for this and came out great especially using pineapple juice in the ingredients. It came out so moist and delicious.
Pineapple Upside-Down CakeCourse: DessertCuisine: AmericanDifficulty: Easy
Classic pineapple upside-down cake is one of our family’s favorites—deliciously moist, fruity pineapple and cherries cake. Topped with gooey brown sugared caramel pineapple goodness, it just could not be any more delicious.
- For the Pineapple Layer
1 20-ounce can sliced pineapple, drain and reserve the juice
10 to 12 maraschino cherries
1/2 cup alternative brown sweetener
1/2 stick of butter or dairy free butter. melted
- For the Cake Batter
1 2/3 cups gluten free flour
1 teaspoon xanthan gum (omit if your blend already contains it)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2/3 cups brown sugar sweetener
1 cup sweetener
1/2 stick butter or dairy free butter, melted
1/4 cup almond milk (or other dairy free milk)
2 eggs at room temperature, beaten
2/3 cup pineapple juice (reserved from the pineapple slices and add water), at room temperature
1 tablespoon vanilla extract
- Preheat oven to 350 degrees. Butter up sides of 9×13 pan or 9 inch pan.
- Add 1/4 cup melted butter to a square or round pan, spread the butter around the bottom of the pan. Sprinkle 1/2 cup brown sugar over the melted butter. Arrange the pineapple slices on the bottom of the pan and place the cherries in the open spaces between slices and inside the holes.
- In a medium bowl, sift and whisk together the flour, xanthan gum, baking powder, baking soda and salt.
- In a large bowl, whisk together 1/2 cup melted butter, brown sugar and granulated sugar breaking up the clumps in the sugar. Whisk in the eggs, pineapple juice and vanilla and mix well. Stir in the dry ingredients until fully incorporated.
- Pour the batter over the pineapple slices and bake at 350 degrees for 45-65 minutes or until a toothpick comes out clean. Cover the cake with aluminum foil if the cake starts to get too brown.
- Cool cake in the pan for 15-20 minutes before inverting onto a cake plate. Serve warm or room temperature.
- You can use regular light brown sugar
- If the batter looks dry add 4 to 6 tablespoons of vegetable or coconut oil
12 servings per container
- Amount Per ServingCalories525
- % Daily Value *
- Total Fat
- Saturated Fat 12g 60%
- Trans Fat 1g
- Cholesterol 86mg 29%
- Sodium 44mg 2%
- Total Carbohydrate
- Dietary Fiber 3g 12%
- Sugars 15g
- Protein 9g 18%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.