Looking for a dessert that is both beautiful and delicious? This Gluten-Free Pink Pineapple Upside-Down Cake transforms a classic favorite into an unforgettable tropical treat. Featuring naturally sweet pink pineapple layered over a buttery brown sugar glaze, this cake is moist, flavorful, and perfect for birthdays, holidays, summer gatherings, and special occasions.
The caramelized pineapple creates a gorgeous presentation once the cake is inverted, while the tender gluten-free cake provides the perfect balance of sweetness and texture. This recipe includes two cake options: a homemade gluten-free cake made with a custom flour blend and a quick cake mix version for busy bakers. No matter which option you choose, the result is a stunning dessert that tastes just as impressive as it looks.
Prep Time
20 minutes
Bake Time
40 to 45 minutes
Total Time
1 hour 5 minutes
Servings
10 to 12
Pineapple Topping
½ stick unsalted butter
½ cup light brown sugar, packed
¼ teaspoon ground cinnamon
¼ teaspoon ground ginger
1 pink pineapple, cored and sliced into rings
Maraschino cherries, optional
Option 1: Homemade Gluten-Free Cake
½ cup plus 1 tablespoon sweet rice flour
½ cup white rice flour
½ cup plus 1 tablespoon tapioca flour
¼ cup brown rice flour
¾ teaspoon xanthan gum
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon kosher salt
1 stick unsalted butter, softened
or
½ cup neutral oil
1 cup granulated sugar
4 large eggs
2 teaspoons pure vanilla extract
½ cup whole milk or buttermilk, room temperature
8 ounces sour cream, room temperature
Option 2: Easy Gluten-Free Cake Mix Version
2 tablespoons olive oil
1 stick unsalted butter, softened
1 box gluten-free yellow cake mix
4 large eggs, room temperature
⅔ cup finely chopped pink pineapple
Prepare the Pan and Topping
Preheat the oven to 350°F.
Grease a 9-inch round cake pan or an 8-inch square baking pan.
In a small saucepan, melt the butter over low heat. Stir in the brown sugar, cinnamon, and ginger until the mixture is smooth and combined.
Pour the mixture into the prepared cake pan and spread it evenly across the bottom.
Arrange the pink pineapple slices over the brown sugar mixture in a decorative pattern. If desired, place a maraschino cherry in the center of each pineapple ring.
Reserve any juice released from the pineapple for the homemade cake option.
Option 1: Prepare the Homemade Gluten-Free Cake Batter
In a medium bowl, whisk together the sweet rice flour, white rice flour, tapioca flour, brown rice flour, xanthan gum, baking powder, baking soda, and kosher salt.
In a large mixing bowl, beat the butter and granulated sugar until light and fluffy, about 2 to 3 minutes.
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
In a separate bowl, combine the sour cream and milk. For additional pineapple flavor, substitute up to ⅔ cup of reserved pineapple juice for the milk.
Gradually add the dry ingredients to the butter mixture, alternating with the sour cream mixture. Mix just until combined.
Assemble the Homemade Cake
Carefully spoon the batter over the pineapple topping.
Use an offset spatula to spread the batter evenly to the edges of the pan.
Bake the Homemade Cake
Bake for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and allow it to cool for 3 minutes.
Run a knife around the edge of the pan to loosen the cake.
Place a serving plate over the pan and carefully invert the cake. Wait 30 seconds before lifting off the pan.
Allow the cake to cool slightly before serving.
Option 2: Prepare the Easy Cake Mix Batter
In a large mixing bowl, beat together the softened butter and olive oil until smooth.
Add the gluten-free yellow cake mix, eggs, and chopped pink pineapple.
Mix according to the package directions until the batter is smooth and well combined.
Assemble the Cake Mix Version
Spread the batter evenly over the prepared pineapple topping.
Smooth the top with a spatula.
Bake the Cake Mix Version
Bake for 40 to 45 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean.
Allow the cake to cool for 3 minutes.
Run a knife around the edges of the pan.
Place a serving platter over the pan and carefully invert the cake.
Wait 30 seconds before removing the pan.
Serve warm or at room temperature.
Pink pineapple is sweeter and less acidic than traditional pineapple, making it ideal for desserts and baked goods.
For the best flavor, use fresh pink pineapple rather than canned pineapple.
Allow the cake to cool slightly before slicing to help the topping set properly.
Store leftovers covered in the refrigerator for up to 5 days.
Serve with whipped cream, vanilla ice cream, or coconut whipped topping for an extra-special dessert.
This gluten-free pink pineapple upside-down cake is a beautiful centerpiece dessert that combines tropical flavors, caramelized fruit, and a moist gluten-free cake for a recipe everyone will love.
