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Gluten Free Pineapple Upside Down Cake

5 from 3 reviews

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A 6-Inch Gluten Free Pineapple Upside Down Cake that is moist, sturdy, and topped with caramelized coconut sugar and pineapple slices.  The cake is gluten free and refined sugar free and is made with an almond flour blend and natural sweeteners.  This is a classic cake featuring updated healthier ingredients!

Gluten Free Pineapple Upside Down Cake

Pineapple Upside Down Cake is a classic cake.  Some may even call it retro.  And I am a huge fan. Of course, I had to give it my own spin and make it gluten free, small batch, and refined sugar free.

The cake itself is incredibly soft and moist.  Yet it is sturdy enough to hold the caramelized pineapple topping.  The kind of sturdy that the cake doesn’t fall into crumbs while you wrangle yourself the perfect slice of pineapple!

And while the cake may be delicious enough to stand on its own, the reason you’re making the cake is for the rich, caramel, pineapple, and iconic maraschino cherry topping.  At least that’s why I make the cake.  Pineapple slices are great on their own, but they are amped up when you layer them with sweet cake and caramel!

summary of the recipe

This Gluten Free Pineapple Upside Down Cake is an easy from-scratch cake recipe that is great for Spring celebrations, Easter Brunch, or anytime you are feeling nostalgic.

  1. Gluten Free – This Pineapple Upside Down Cake is made with an almond flour blend.  Which is also a Paleo-friendly blend.
  2. Small Batch – The recipe yields a 6-Inch cake.  You can easily get 4 generous slices of cake, or 6 slices if you cut a little smaller.
  3. Refined Sugar Free – The cake is made with natural, less refined, coconut sugar and maple syrup.
Two slices of pineapple cake on a white plate

Ingredient List

  • Pineapple Slices 
  • Maraschino Cherries 
  • Coconut Sugar
  • Coconut Oil 
  • Almond Flour 
  • Arrowroot Flour
  • Coconut Flower
  • Tapioca Flower
  • Baking Powder & Salt
  • Egg 
  • Sour Cream 
  • Milk
  • Pineapple Juice 
  • Vanilla Extract 

Helpful Tips

  • Blot the pineapple slices! – Place the pineapple slices on a paper towel, and blot the them with another paper towel to soak up excess liquid.
  • Prepare the pineapple topping first – This allows the coconut sugar to soak in all of the melted oil.  And, it makes the pan ready to go when you finish making the batter.
  • Fill gaps in the topping with more sliced pineapple or cherries – This just ensures there is a proper ratio of pineapple to cake!  If you have some smaller gaps between pineapple slices, fill them in with more pineapple pieces.
  • Coconut sugar is dark – So don’t be alarmed when you invert the cake.  The melted coconut sugar is similar to melted brown sugar, and it produces a rich, caramel flavor and color.
  • Before inverting the cake, run a knife or offset spatula along the sides of the cake – To the note above, should there be any areas where the cake may not have release from the pan, running an offset spatula around the sides of the cake will do the trick.
Close up of a mini gluten free pineapple upside down cake on a cake platter

Recipe FAQ

Why don’t you grease the pan? Won’t the cake stick to the pan?

There is oil on the bottom of the pan with the pineapple topping. With that, you don’t need to grease or line the pan. I do recommend running a knife or offset spatula along the sides of the cake to make sure it is fully released from the pan before inverting it onto your cake platter.

Why is the pineapple topping so dark? Is it burned?

No – not burned! Coconut sugar is dark, and it bakes dark.

Why is my upside-down cake soggy?

Chances are, there may have been too much moisture in the pineapple slices that soaked into the cake. Make sure to blot the pineapple slices with a paper towel beforehand.

Easter cake slice on a stack of white plates

Gluten Free Pineapple Upside Down Cake

GF
5 from 3 reviews
A 6-Inch Gluten Free Pineapple Upside Down Cake that is moist, sturdy, and topped with caramelized coconut sugar and pineapple slices.  The cake is gluten free and refined sugar free and is made with an almond flour blend and natural sweeteners.  This is a classic cake featuring updated healthier ingredients!
Servings6 Servings
Prep20 minutes
Cook40 minutes
Total1 hour

INGREDIENTS

Pineapple Topping

Cake

INSTRUCTIONS

  • Preheat the oven to 350F degrees and adjust the oven rack to the middle position.

Pineapple Topping

  • Blot the pineapple slices to soak up excess liquid. Place the slices on a piece of paper towel, and with another paper towel blot the top of the slices.
  • In an ungreased 6-inch round cake pan, pour the melted coconut oil evenly into the bottom of the pan. Sprinkle the coconut sugar over the top of the oil – making sure to get sugar on all of the oil.
    3 tablespoons coconut sugar, 2 tablespoons cold pressed refined coconut oil, melted
  • Cut one of the pineapple slices into 6 pieces. Place 3 whole pineapple slices on the coconut sugar, then arrange the pineapple pieces in between (see photos). Place sliced maraschino cherries in the centers of the pineapple slices – and anywhere else you would like to fill in. Set aside while you prepare the cake batter.
    8 ounce can pineapple slices, maraschino cherries

Cake

  • In a small mixing bowl, whisk together the almond flour, arrowroot flour, coconut flour, tapioca flour, baking powder, and salt.
    6 tablespoons blanched almond flour, 3 tablespoons arrowroot flour, 3 tablespoons coconut flour, 1 ½ tablespoons tapioca flour, 1/2 teaspoon baking powder, 1/8 teaspoon salt
  • In a medium mixing bowl, add the egg, sour cream, milk, maple syrup, pineapple juice (from the can of pineapple slices), oil, and vanilla extract. Whisk until completely combined.
    1 large egg, room temperature, 2 tablespoons full fat sour cream, room temperature, 2 tablespoons milk, any kind, 1/4 cup pure maple syrup, 1 tablespoon pineapple juice, 2 tablespoons cold pressed refined coconut oil, melted, 1/3 teaspoon vanilla extract
  • Sprinkle the dry ingredients over the top of the wet ingredients. Stir the batter until no dry-streaks remain. Tip – I recommend letting the cake batter rest for at least 5 minutes to allow the flours to hydrate and develop flavor. This will also yield a cake that is less-crumbly.
  • Pour the batter evenly over the pineapple topping. Bake the cake for 37 to 40 minutes, or until a toothpick inserted in the middle comes out mostly clean.
  • Cool the cake in the pan set on a wire cooling rack for 15 minutes. Run an offset spatula or knife around the edge of the cake to release any areas that may be sticking. Then, carefully invert the cake onto a serving platter or cake stand. Note – Coconut sugar is darker than regular sugar. Don't be alarmed at the caramel color! Cool the cake completely at room temperature before slicing and serving. Enjoy!
I’d love to hear from you!If you try the recipe, please let me know! Leaving a comment + star encourages others to try it, and the support helps me continue to provide FREE recipes. Thank you!

RECIPE NOTES

  • Serving Size – This is a small batch cake recipe that will yield 4 to 6 slices.
  • Larger Cake – I have not tested doubling the recipe.  If you want to try, bake the cake in an 8-inch cake pan and start checking the cake at 40 minutes.
  • Storage – The can be covered and stored at room temperature for up to 3 days.  
  • Freezing – A compleltely cool cake can be frozen for up to 3 months.  Wrap the whole cake, or individual slices, in plastic wrap and place in a freezer bag.  Thaw in the refrigerator.
Course: Dessert
Cuisine: American
Author: Erin Cernich

NUTRITION ESTIMATES

Calories: 257kcal | Carbohydrates: 30g | Protein: 4g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.003g | Cholesterol: 34mg | Sodium: 120mg | Potassium: 106mg | Fiber: 3g | Sugar: 19g | Vitamin A: 97IU | Vitamin C: 4mg | Calcium: 72mg | Iron: 1mg
Nutrition information is calculated by a third-party and should only be considered an estimate and not a guarantee.

about the author ...

With years of experience baking for two in my own small household, I know about the love for desserts without the leftovers! I’ve tested, written, and photographed the hundreds of small batch dessert recipes on my website. From traditional to gluten free desserts for two, I have the recipe for you!

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5 from 3 votes (3 ratings without comment)

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Fresh Takes From Readers

6 thoughts on “Gluten Free Pineapple Upside Down Cake”

    1. Hi Julie – Yes, you can freeze the cake. Wrap the (completely cool) cake in plastic wrap and place in a freezer bag. It can be frozen for up to 3 months and thaw in the refrigerator.

  1. I can’t wait to try this recipe. I may not be a math genius but how do you cut one pineapple slice into 6 quarters? LOL

    1. I would start by swapping it with more almond flour. But, because almond flour isn’t as absorbent as coconut flour and there is a lot of liquid in the cake, you may need to double the amount. Or you could try cassava flour or rice flour at a one to one swap.