Gluten Free Pineapple Upside-Down Cake

This recipe was not tested in the Bob�s Red Mill Kitchen but was submitted by a customer who wanted to share a recipe they enjoyed with others.

Share this Recipe
Share this Recipe
Rating
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 10
Rating: 3.6
You:
Rate this recipe!
Submitted By customer Joseph Tryon Butler
This recipe was not tested in the Bob�s Red Mill Kitchen but was submitted by a customer who wanted to share a recipe they enjoyed with others.
Rating
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 10
Rating: 3.6
You:
Rate this recipe!
Submitted By customer Joseph Tryon Butler
This recipe was not tested in the Bob�s Red Mill Kitchen but was submitted by a customer who wanted to share a recipe they enjoyed with others.
Share this Recipe
Share this Recipe
Ingredients
Ingredients
Instructions
  1. Preheat oven to 350°F. On stovetop, in bottom of 10-inch cast iron or heavy skillet with ovenproof handle, melt butter. Sprinkle evenly with brown sugar.

    Arrange Pineapple rings in single layer over sugar in skillet (if necessary, cut 1 or 2 slices into pieces to fit into spaces and holes).

    In large bowl, combine flour, granulated sugar, cornmeal, baking powder, xantham gum, cinnamon, and salt with wire whisk. In small bowl, whisk together the milk, oil, egg, and vanilla, until blended. With mixer on low speed, add milk mixture, reserved pineapple juice and cider vinegar to flour mixture and beat until blended. Increase speed to medium and beat 1 minute. Spoon batter over pineapple and spread evenly.

    Bake 35 to 40 minutes, or until toothpick inserted in center comes out clean. The top should be very golden brown. Cool in skillet on wire rack 10 minutes. Run knife around side of cake to loosen from skillet. Place platter on top of skillet; carefully, but in one quick motion, invert cake onto platter. Remove skillet. Let cool 30 minutes. Serve warm or cold plain, with whipped cream, or sour cream. Makes 16 servings.

Recipe Notes

Please note: This recipe requires the use of our Gluten Free All Purpose Baking Flour. Using our Gluten Free 1-to-1 Baking Flour may result in a poor end product.

Products Used in this Recipe
Recipe Comments

2 thoughts on “Gluten Free Pineapple Upside-Down Cake

  1. AJ

    Great recipe! With GF baking experience I used my own flour blend, replaced butter with coconut oil, replaced egg with flax, added cherries on the fruit layer, used unsweetened vanilla almond milk and cooked it in a cast iron skillet. Absolutely super delicious, everybody loved it including non-GF eaters. Thanks for sharing!

    Reply
  2. Goldman Eric

    This was my first Gluten Free dessert, and my first pineapple upside down cake. I Baked this for my girlfriends birthday. Followed the recipe as is. Used organic whole grass fed milk. One comment from a life long pineapple upside down cake baker: this is the bomb!

    Reply

Recipe Comments

Your email address will not be published. Required fields are marked *