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Last Updated on November 29, 2020
You’ll love the caramelized pineapples and sweet cherries topping on this homemade gluten-free pineapple upside-down cake. The yellow cake is buttery sweet and everyone can enjoy this gluten-free dessert.
Back in my grain-eating days, I prided myself on my pineapple upside-down cake. Seriously people asked me for the recipe all the time and the sad thing was that it was box cake mix that I just jazzed up with a ton of butter and sugar.
I had to use butter for the Gluten-free Pineapple Upside Down Cake recipe because the flavor of butter and coconut sugar is what makes this taste true to me.
A couple of notes.
You need to let this sit out for 15 minutes before diving in.
The top of the cake needs to dry out a touch. If you want this to have a slightly more caramelized top, you can add more coconut sugar.
Gluten free Pineapple Upside Down Cake
- 1/2 cup coconut flour
- 1/2 cup Superfine Blanched Almond Flour
- 1 teaspoon baking soda
- 1/2 teaspoon sea salt
- 1 teaspoon pure vanilla extract
- 1/2 cup melted butter
- 1/2 cup of pineapple juice, taken from the can
- 1/4 cup of coconut sugar
- 4 large eggs
- 1/2 cup milk of choice
- 1/4 cup melted butter
- 1 cup of crushed pineapple drained, 32 oz can of crushed pineapple -save juice
- 1 tablespoon of coconut sugar
- 5 fresh or frozen cherries
- Preheat your oven to 350 degrees. Grease a 8" round baking pan.
- Sprinkle 1 tablespoon of coconut sugar on the bottom and then place the cherries.
- Cover the crushed pineapple in a thin layer over the top, and pour the melted butter over the top and then set aside.
- In a large mixing bowl combine the cake ingredients and mix with an wooden spoon until completely blended.
- Pour over the pineapple and place in your oven to bake for 35 to 40 minutes.
- Remove from the oven and let cool. Flip the cake onto a platter and then let sit for 15 minutes before chomping!
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I’ve been waiting for you to post this 🙂 Looks so good, Kelly!
I hope you enjoy it Katherine!
Kelly! Your creations never cease to amaze me . This looks absolutely delicious!
Aw, Thanks Vanessa! I think the same about your work hun!
Holy Batman, this looks too good!
Thanks Rachel <3
My husbands birthday is next week and he requested a pineapple upside down cake. Perfect
timing 🙂 Thank you!
I hope you enjoyed it Lana!
The butter in the topping- did you decide against it ultimately?
Ops, just updated it. Yes, I did do the butter on the topping.
Hi Kelly,i cant wait to make this and of course eat it 🙂 is it possible to substitute the 1/2 cup of butter for coconut oil? Im following the wahls paleo plus protocol because of my ms so cant have butter. Thank u
The flavor will be different Eve. Can you do ghee? If not, it will work.
Bummer about the butter. Can’t use it due to alpha-gal allergy. Any chance palm shortening can be used instead?
The flavor will be different. Can you do ghee? Palm shortening will work though.
OMG! My absolutely favorite cake! Making it today!
Hi-any suggestions on how to make this cake without almond flour? We have a tree nut allergy but coconut flour is safe. Thanks for your thoughts!
Can you eat sunflower seeds? You might try that?
Could honey be used instead of coconut sugar?
You would have to adjust the dry ingredients. I haven’t done this but if I were going to try, I would start by adding a 1/4 cup of almond flour. The batter has a consistancy similar to cake batter. T
Should I assume you mix the 1/4 melted butter into the pineapple? i don’t see where it says what to do with that ingredient for the topping.
Hi Mary! Check out step 3 -” Cover the crushed pineapple in a thin layer over the top, and pour the melted butter over the top and then set aside.”
Is there a big difference in coconut sugar and regular granulated sugar?
It’s considered low glycemic and has a flavor similar to brown sugar.
Ooooooo…..Mmmmmmm…….Gosh! So unbelievably delicious. Flavor, dense, moist, easy. What’s not to love.
This is one of my favorite recipes to date 🙂
Sorry just reread the recipe. 1/2 cup pineapple juice clearly stated. Silly me!
have never seen coconut sugar ! Can you do without it all together or use stevia instead ?
I’m not sure what the conversion is from stevia to coconut sugar hun. You could use it but would have to tweak it yourself.
My husband and I love this recipe. I had leftover fresh pineapple that we spooned on as a garnish to the slices as they were served brought out the pineapple flavor even more. Great recipe.
So glad you enjoyed it Elaine! I make this for my birthday!
Wonderful recipe! I made cupcakes out of your recipe and they tasted lovely! You know your stuff! 🙂
I just made it twice and both times it turned out eggy. I grease the pan with coconut oil maybe I put too much . And the cake had no flavor
Sorry it didn’t work out for you hun.
This is super fun and way easier than I would have thought! I love that you don’t need a special pan to make it! One of my girls would just LOVE this for her birthday – I just showed her and she was really excited!
I’ve actually NEVER had pineapple upside down cake! I think this will be my first recipe to try. It looks seriously good. Way to rework a classic 🙂
Kelly this pineapple cake looks so moist and delicious ! Oh my goodness, you are making me so hungry !
This cake is a MUST this Christmas, after all I’m in the land of pineapples… Hawaii!
Mahalo for this recipe!
Wow Kelly, this looks incredible! What do they say? Don’t go to the grocery store while hungry? Well, they should also say don’t look at your blog posts while hungry… I even have all the ingredients 🙂
This looks so tasty and easy to make (besides waiting 15 minutes to dive in, of course!).
My mom used to make a great pineapple upside down cake, but neither one of us has had it since going wheat free, so thanks for an amazing looking recipe!
This looks so delicious and easier than I would imagine! The texture of the cake itself looks a,gazing and I’m sure the pineapple topping is so good! Pinned 🙂
I love this recipe so much!!! It’s so beautiful and that purple cake stand, swoon!
I love pineapple upside down cake and your version is so pretty! Love that it’s studded with cherries.
Would you believe it when I say I’ve never had pineapple upside down cake before? Can’t wait to try this one out!!
I am so making this! Looks delish! Thanks for sharing! and I love the purple cake stand too!
This looks so easy, moist and delicious! I love that it has really simple ingredients that I have kicking around my kitchen already! Plus, a fun and different idea to bring to those holiday potlucks!