Gluten Free Pineapple Upside Down Cake Recipe
A deliciously sweet and sticky cake, topped with pineapple rings and glacé cherries, the perfect retro dessert to serve warm with custard or ice-cream.
Servings: 8 people
Equipment
Ingredients
For the topping:
- 6-7 tinned pineapple rings in juice drained - save the juice for the cake
- 50 g butter softened
- 50 g light brown sugar
- Glacé cherries
For the cake:
- 100 g butter softened
- 100 g light brown sugar
- 100 g plain gluten free flour
- 2 tsp baking powder
- 0.25 xanthan gum
- 1 tsp vanilla extract
- 2 eggs
- 2 tbsp reserved pineapple juice from the tin
Instructions
- Preheat the oven to 180C / 160C Fan / Gas Mark 4.
- Add the butter and sugar for the topping to a bowl and use a fork to ‘mush’ them together. Once mixed and soft, spread the sugary paste around the bottom of the baking tin and around 2cm up the sides too.
- Arrange the pineapple rings in the tin (as pictured), then add the glacé cherries to the gaps. Set to one side.
- To make the cake mixture, add the butter and sugar and cream together with an electric whisk.
- Add the eggs, vanilla extract and pineapple juice then mix again briefly to combine.
- Add the gluten free flour, baking powder and xanthan gum to the mixture and beat with the electric whisk until just combined.
- Pour the cake batter over the pineapple rings, being careful not to dislodge them. Smooth over then place in the oven and bake for 30 minutes.
- Remove from the oven and leave to cool for 5 minutes, before turning the cake out onto a plate. Serve warm with custard, or enjoy cold the next day!
Video
Notes
- It's very important to use a cake tin with a fixed bottom, otherwise you may find the sugar syrup leaks out of the bottom as it bakes - and that's a mess to clear up!!
Nutrition
Serving: 1 slice | Calories: 288kcal | Carbohydrates: 34g | Protein: 3g | Fat: 17g | Saturated Fat: 10g | Fiber: 2g | Sugar: 25g
