Wednesday, July 2, 2014

Fresh Pineapple Upside Down Cake {traditional and gluten free recipes}

Fresh Pineapple Upside Down Cake (traditional and gluten free recipes) by Barefeet In The Kitchen
Fresh pineapple is sliced thin and then baked in a caramelized brown sugar and butter sauce that soaks into a rich, buttery cake. This cake is like no other pineapple upside down cake you've ever tasted. Pineapple has been in abundance all month and we've been eating it every chance we get. When my husband suggested a pineapple cake, I jumped at the chance to make something new.

My boys went a little crazy over this cake. Truth told, I sliced a wedge right before dinner, to take a photograph, and I wound up eating almost the whole slice as I was serving the dinner plates. It might have killed my appetite for dinner, but it was completely worth it!

Enjoy the summer's fresh pineapple with more great pineapple recipes:

COOK'S NOTE:  I made this cake in a 9" round cake pan. It can also be made in a well-seasoned cast iron skillet. You can make the caramel in the skillet and then bake the cake in the same skillet.

Fresh Pineapple Upside Down Cake {traditional and gluten free recipes}
recipe adapted from Gourmet via Smitten Kitchen
Yield: 8 servings
(printable recipe)

1 small pineapple, peeled, quartered lengthwise, and cored
6 tablespoons butter
3/4 cup light brown sugar
1 cup brown rice flour *
1/2 cup tapioca starch *
1/4 cup potato starch *
2 teaspoons baking powder
1/4 teaspoon salt
6 tablespoons butter, softened
1 cup sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup unsweetened pineapple juice

* If you aren't in need of a gluten free recipe, simply substitute 1 1/2 cups total of all purpose flour for the items marked with an *

Preheat over to 350 degrees. Cut the pineapple quarters into 1/3" thick slices. Combine the sugar and the butter in a saucepan (or cast iron skillet - see note), over medium heat. When the butter has melted, stir to combine and continue stirring while the sauce simmers for 4 minutes. When the sugar and butter have combined and are bubbly, smooth and thick, remove from the heat. Pour the caramelized sugar mixture into a 9" round pan, spread with a spatula to coat the bottom of the pan. Arrange the pineapple slices on top of the caramel in a single layer.

Whisk together the flours, baking powder, and salt. Beat the butter in a mixing bowl until light and fluffy. Gradually add the sugar, then the eggs, one at a time, beating well after each addition. Add the vanilla and half the flour mixture, beating on low speed just until blended. Add the pineapple juice, beat to combine and then add the rest of the flour, beating just until blended. (Batter may appear slightly curdled after adding the pineapple juice, it is fine.)

Pour the batter over the pineapple slices and spread evenly. Bake the cake in the middle of the oven, until the top is a deep golden brown and a tester comes out clean, about 45-50 minutes. (The cake should not shake or wobble when removed from the oven.) Let the cake cool in the pan for 5 minutes, before inverting a plate over the pan and then inverting the cake onto the plate, keep the plate and pan firmly pressed together while turning. Replace any pineapple that might have stuck to the bottom of the pan. Serve warm or at room temperature. Enjoy!

Fresh Pineapple Upside Down Cake (traditional and GF recipes) by Barefeet In The Kitchen

ONE YEAR AGO TODAY: 100+ Paleo Recipes
TWO YEARS AGO TODAY: Simple Skillet Chicken
THREE YEARS AGO TODAY: Homemade Vanilla Ice Cream


  1. I love a nice pineapple upside-down cake - each time I see one it inspires me to bake one too.

  2. This looks beautiful Mary! I love the thick pineapple slices. 1000 times better than the canned pineapple upside down cake i'm used to. And thank you for not putting maraschino cherries on this...they have their place in the world, just not on pineapple cake :)

  3. This does sound delicious!! Pinning it!!

  4. I wish I could post how beautiful mine turned out. Being diabetic I made this as sugar free as possible, using splenda-like sugar and the splenda-like brown sugar which is half the sugar of regular brown sugar plus you only use 1/2 what the recipe calls. For the liquid I used a little juice from the fresh pineapple and the rest milk. Sooo yummy, all things in moderation =) Thanks for the gr8 recipe.

    1. Thank you! Definitely going to try your diabetic version. :)

  5. Thank you so much for this recipe...our cake turned out as beautiful and yummy as you showed..our mom's bday turned out as a double treat with that cake...will bake more cake for more loved ones..Thanks once again for sharing this recipe.

  6. Dear Mary,
    the smell that come from my kitchen is sooo amazing!
    Thank you for sharing this recipe ^_^

  7. Hello ! Thank you for this recipe. I am getting ready to make it and noticed it doesn't have any gums or psyllium in the recipe. Does this work without it and if so can you tell me why. I didn't see buttermilk or sour cream which I know when used sometimes eliminates the need for the use of gums in quick breads.

    1. I've found that xanthan gum is not necessary in many baked goods. This recipe works beautifully without it. If you are leery of not using it, feel free to add a teaspoon of xanthan to the dry ingredients in this recipe.

  8. I happen to have a fresh pineapple in my refrigerator right now. I'm definitely going to make this!