This classic, Gluten Free Pineapple Upside Down Cake brings nostalgic delight to a whole new level. Whether you’re hosting a party, celebrating a special occasion, or craving a moist and delicious treat, this cake has got you covered.
If you like easy gluten-free desserts, you’ll love these gluten-free Oreo balls, gluten-free pumpkin cupcakes, fried gluten-free donuts, our gluten free carrot cake or these peanut butter oatmeal bars.
Why I love this pineapple upside down recipe
- Gluten-free goodness: This recipe is perfect for anyone with celiac disease or a gluten allergy. Made with the perfect blend of gluten-free flour, you won’t even know this classic dessert is gluten free.
- Quick and easy: Like these red velvet cake mix cookies, the ease of using cake mix shortens the baking process. Leaving you with a delicious dessert in no time.
- Party ready: You can make this cake into individual, mini gluten-free cakes, or as one large cake. Perfect for parties or any celebration.
- The tropical twist: The pineapple bites and maraschino cherries add a burst of tropical flavor to every bite of cake.
Ingredients needed
- Gluten free cake mix
- Eggs
- Oil
- Milk
- Butter
- Brown sugar
- Pineapple rings (and be sure to save some for Dole whip popsicles)
- Maraschino cherries
How to make a Gluten-free Pineapple Upside-Down Cake
Mix the batter: In a stand mixer or large bowl, combine 1/2 cup softened butter, oil, milk and eggs then slowly whisk in the cake mix and combine until smooth
Prepare the pan: In a 9×13 glass pan, place the sliced 1/2 cup butter squares across the whole bottom of the pan then sprinkle evenly with brown sugar. Add a the pineapple rings top of the brown sugar and add a maraschino cherry to the middle of each pineapple ring.
Add the cake batter: Pour batter over the cherries and pineapple rings. Tap the pan a couple times to make sure the batter settles.
Bake: Bake until golden brown or a toothpick comes out clean.
Cool and flip: Once removed from the oven, immedietely but gently turn the cake upside down on a large wooden cutting board or baking sheet, revealing the pineapple and cherries on top.
Pro tip: Serve with a scoop of vanilla ice cream to take this recipe to the next level.
Make ahead, storage, and freezing instructions:
How to make ahead: You can make this classic cake a day or two ahead of time and keep in an airtight container until you’re ready to serve. This is a great way to save some time in the kitchen.
How to store: After the cake has completely cooled to room temperature, store leftover cake in a airtight container on the counter for 2-3 days.
Can you freeze this cake? Yes, you can freeze pineapple cake for up to three months. Wrap the cake in plastic wrap or place in a freezer safe container. Thaw in the fridge overnight and serve when ready.
Recipe variations
- Coconut Crunch: Sprinkle shredded coconut flakes on top of the cake before serving for added crunch and more flavor.
- Get nutty: Feel free to add crushed nuts on top of the cake. Chopped peanuts, pecans, macadamia nuts, or even pistachios will work.
- Chocolate lover: If you’re a chocolate fan, drizzle the cake with melted chocolate or hot fudge.
More dessert recipes
- This is creamy gluten-free cheesecake a great option for holiday parties or any special event.
- If you like pineapple flavor, you’ll love this piña colada mocktail.
- This gluten-free apple cake is another great upside down cake recipe.
- For something different, try these easy cakesicles.
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Gluten Free Pineapple Upside Down Cake
Ingredients
- 22 ounce gluten-free yellow cake mix (I HIGHLY recommend King Arthur gluten free cake)
- 1/2 cup butter, softened
- 2 tablespoon oil
- 4 eggs
- 2/3 cup milk
- 8 canned pineapple rings
- 8 maraschino cherries
- 1 cup brown sugar
- 1/2 cup butter, sliced into small squares
Instructions
- Preheat oven to 350°
- In a stand mixer or large bowl, combine 1/2 cup softened butter, oil, milk and eggs
- Slowly whisk in the cake mix and combine until smooth
- In a 9×13 glass pan, place the sliced 1/2 cup butter squares across the whole bottom of the pan then sprinkle evenly with brown sugar
- Add a the pineapple rings top of the brown sugar and add a maraschino cherry to the middle of each pineapple ring
- Pour the cake batter evenly over the pineapple and cherries
- Bake at 350° for 30-32 minutes or until a toothpick in the center comes out clean
- Once it is done baking, remove from oven and immediately flip over on a wooden cutting board of baking sheet to serve
Notes
Make ahead, storage, and freezing instructions:
How to make ahead: You can make this classic cake a day or two ahead of time and keep in an airtight container until you’re ready to serve. This is a great way to save some time in the kitchen. How to store: After the cake has completely cooled to room temperature, store leftover cake in a airtight container on the counter for 2-3 days. Can you freeze this cake? Yes, you can pineapple cake for up to three months. Wrap the cake in plastic wrap or place in a freezer safe container. Thaw in the fridge overnight and serve when ready.Recipe variations
- Coconut Crunch: Sprinkle shredded coconut flakes on top of the cake before serving for added crunch and more flavor.
- Get nutty: Feel free to add crushed nuts on top of the cake. Chopped peanuts, pecans, macadamia nuts, or even pistachios will work.
- Chocolate lover: If you’re a chocolate fan, drizzle the cake with melted chocolate or hot fudge.
Nutrition
Can I use fresh pineapple?
Yes, you can use fresh pineapple chunks but make sure you drain any excess pineapple juice just as you would with canned pineapple.
Josephine says
Loved how easy this was to make! It’s also a great spring/summer cake. We’ll be making it again soon I’m sure🤤