Make a beautiful gluten-free pink pineapple upside-down cake with caramelized fruit and your choice of homemade cake or an easy cake mix.
Beautiful, moist, and bursting with tropical flavor, this Gluten-Free Pink Pineapple Upside-Down Cake Recipe gives the classic dessert a colorful twist. Fresh pink pineapple is arranged over a buttery brown sugar glaze flavored with cinnamon and ginger, creating a glossy caramelized topping when the cake is inverted.
Choose between a homemade gluten-free cake made with individual flours or a convenient gluten-free cake mix version. Both options create a tender, fruit-filled dessert that is perfect for birthdays, holidays, summer gatherings, and other special occasions.
Directions
Step 1: Prepare the Oven and Pan
Preheat the oven to 350°F. Grease a 9-inch round cake pan or an 8-inch square baking pan.
Step 2: Make the Brown Sugar Topping
Melt the butter in a small saucepan over low heat. Add the brown sugar, cinnamon, and ginger. Stir until the mixture is smooth and evenly combined.
Pour the brown sugar mixture into the prepared pan and spread it evenly across the bottom.
Step 3: Arrange the Pink Pineapple
Arrange the pink pineapple rings 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 while preparing the pineapple if you plan to make the homemade cake.
Option 1: Homemade Gluten-Free Cake
Step 4: Combine the Gluten-Free Flours
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 medium bowl.
Step 5: Cream the Butter and Sugar
Place the softened butter and granulated sugar in a large mixing bowl. Beat for 2 to 3 minutes, or until light and fluffy.
If using neutral oil instead of butter, beat the oil and sugar until thoroughly combined. The mixture will not become as fluffy as the butter version.
Step 6: Add the Eggs and Vanilla
Add the eggs one at a time, mixing well after each addition. Add the vanilla extract and mix until incorporated.
Step 7: Prepare the Sour Cream Mixture
Stir together the sour cream and milk or buttermilk in a separate bowl. For additional pineapple flavor, replace some or all of the ½ cup milk with an equal amount of reserved pink pineapple juice.
Step 8: Finish the Homemade Batter
Gradually add the dry ingredients to the butter mixture, alternating with the sour cream mixture. Begin and end with the dry ingredients.
Mix just until the batter is smooth and combined. Avoid overmixing, which can make the finished cake dense.
Step 9: Assemble the Homemade Cake
Carefully spoon the homemade cake batter over the arranged pineapple. Use an offset spatula or the back of a spoon to spread the batter evenly to the edges of the pan without disturbing the fruit.
Proceed to Step 13 to bake and invert the cake.
Option 2: Easy Gluten-Free Cake Mix Cake
Step 10: Combine the Butter and Oil
Place the softened butter and olive oil in a large mixing bowl. Beat until smooth and evenly combined.
Step 11: Prepare the Cake Mix Batter
Add the gluten-free yellow cake mix, eggs, and finely chopped pink pineapple. Mix according to the cake mix package directions until the batter is smooth and thoroughly combined.
Step 12: Assemble the Cake Mix Cake
Carefully spread the cake mix batter over the pineapple topping. Smooth the surface with a spatula, taking care not to disturb the arranged fruit.
Step 13: Bake the Cake
Bake for 40 to 45 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean or with a few moist crumbs attached.
Step 14: Cool and Loosen the Cake
Remove the cake from the oven and allow it to cool in the pan for 3 minutes. Run a thin knife around the edge of the pan to loosen the cake.
Do not allow the cake to cool completely in the pan because the caramelized topping may begin to stick.
Step 15: Invert the Cake
Place a large serving plate over the cake pan. Protecting your hands with oven mitts, carefully turn the plate and pan over together.
Leave the inverted pan in place for 30 seconds, then slowly lift it away. If any pineapple sticks to the pan, carefully return it to its original position on top of the cake.
Step 16: Serve
Allow the cake to cool slightly before slicing. Serve it warm or at room temperature, either plain or with whipped cream, vanilla ice cream, or coconut whipped topping.
Notes
Pink pineapple is naturally sweeter and less acidic than traditional yellow pineapple, making it a flavorful choice for desserts and baked goods.
Use fresh pink pineapple for the most distinctive color, flavor, and presentation.
Fresh pineapple can release different amounts of juice. Blot excessively wet pineapple rings gently with a paper towel before arranging them in the pan.
When using reserved pineapple juice in the homemade cake, replace only the ½ cup milk or buttermilk called for in the recipe. Do not add the juice as extra liquid.
Either softened butter or neutral oil may be used in the homemade cake. Butter provides a richer flavor, while oil can produce a particularly moist crumb.
For the cake mix option, check the package weight and instructions because gluten-free cake mixes can vary. Use a mix designed for one standard cake layer and confirm that the listed additions are suitable for that product.
Use a metal cake pan if possible. A springform pan is not recommended because the buttery brown sugar topping may leak during baking.
Invert the cake after its brief 3-minute cooling period. Waiting too long may cause the caramelized topping to adhere to the pan.
Store leftover cake covered in the refrigerator for up to 5 days. Bring individual slices to room temperature before serving or warm them briefly for a softer texture.
Serve the cake with lightly sweetened whipped cream, vanilla ice cream, or coconut whipped topping for an extra-special dessert.
When preparing this cake for someone with celiac disease or gluten sensitivity, choose appropriately labeled gluten-free ingredients and protect the recipe from cross-contact during preparation.
