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Created by:
Kristy Still
Gluten Free Pineapple Upside Down Cake
Course
Dessert
Cuisine
American
Servings
6
Make this easy Pineapple Upside Down Cake, it can be made gluten-free if needed too!
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Prep Time
15
minutes
mins
Cook Time
35
minutes
mins
Total Time
50
minutes
mins
Ingredients
1x
2x
3x
Topping
1/4
Cup
1/2 Stick Unsalted Butter, Melted
1/2
Cup
Brown Sugar
Packed
1
Can
20oz Pineapple Rings in Juice, Reserve Juice for Cake
1
Jar
10z Maraschino Cherries without Stems
Cake
1 1/3
Cups
Gluten-Free or Regular All-Purpose Flour
1
Tsp
Baking Powder
1/2
Tsp
Salt
1/4
Cup
1/2 Stick Unsalted Butter, Softened
1
Cup
Granulated Sugar
1
Large Egg
Room Temperature
1
Tsp
Vanilla Extract
1/4
Cup
Sour Cream
1/4
Cup
Pineapple Juice
Instructions
Preheat oven to 350*F.
Grease a round 9-inch cake pan.
For the topping: Melt the butter in a microwave-safe bowl and stir in the brown sugar until smooth.
Pour into a prepared pan.
Arrange pineapple rings in the brown sugar mixture and place a cherry in the center of each ring.
For the batter: In a small bowl, whisk together the flour, baking powder, and salt, set aside.
In a large bowl, cream the butter and sugar until fluffy.
Beat in the egg and vanilla until well combined.
Add sour cream until well combined.
Gradually add the flour mixture, alternating with pineapple juice, and mix just until combined.
Spoon batter over the pineapple rings and then spread evenly.
Bake for 30-35 minutes at 350*F or until a toothpick poked in the center comes out clean.
Remove from oven and cool on a wire rack for 5 minutes.
Place a plate or serving platter on top of the cake and flip over.
Patiently wait 30-60 seconds for the cake to loosen and then carefully lift off the pan.
Let cool completely and serve with whipped cream if preferred.
Nutrition
Serving:
1
g
|
Calories:
397
kcal
|
Carbohydrates:
83
g
|
Protein:
4
g
|
Fat:
6
g
|
Saturated Fat:
2
g
|
Polyunsaturated Fat:
3
g
|
Cholesterol:
48
mg
|
Sodium:
381
mg
|
Fiber:
1
g
|
Sugar:
64
g
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