Gluten-Free Pineapple Upside Down Cake 9x13 Recipe

Pineapple upside down cake is a classic dessert that combines caramelized pineapple slices with a moist cake base. This gluten-free version ensures everyone can enjoy its sweet, tropical flavors without gluten sensitivities, making it perfect for family gatherings or special occasions. The 9×13 baking pan makes it easy to serve a crowd, and with simple ingredients, it’s straightforward to prepare and irresistibly delicious.

Ingredients

1/2 cup (115g) unsalted butter, divided
1 cup (200g) packed light brown sugar
1 (20 oz) can sliced pineapple rings in juice, drained
10 maraschino cherries (optional, for decoration)
2 cups (240g) gluten-free all-purpose flour (see tips for brands)

1 1/2 teaspoons baking powder (gluten-free)
1/2 teaspoon baking soda
1/4 teaspoon salt
3 large eggs
1 cup (200g) granulated sugar
1 teaspoon pure vanilla extract
1/2 cup (120ml) buttermilk or dairy-free alternative

Instructions

Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish with 2 tablespoons of melted butter and set aside.
In a small saucepan over medium heat, melt 1/4 cup (half) of the butter. Stir in the brown sugar until dissolved and smooth. Pour this caramel mixture evenly into the prepared baking dish.
Arrange the pineapple slices over the caramel in a single layer. Place a maraschino cherry in the center of each pineapple ring if using. Set aside.

In a large mixing bowl, whisk together the gluten-free flour, baking powder, baking soda, and salt. Set aside.
In another bowl, beat the remaining 1/4 cup (about 55g) of melted butter with the sugar until creamy. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
Alternately add the dry ingredients and buttermilk to the wet mixture, starting and ending with the dry. Mix until just combined; do not overmix.

Pour the batter evenly over the pineapple slices in the baking dish, smoothing the top with a spatula.
Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for about 15 minutes. Then, carefully invert onto a serving platter—gently tap the bottom of the dish if needed to release the cake.

Let the cake sit for 10 minutes before slicing and serving to allow the caramel to set.

Tips

Use a good quality gluten-free all-purpose flour blend that contains xanthan gum or guar gum for better structure. Brands like King Arthur or Bob’s Red Mill work well.
If you prefer a richer caramel flavor, add a teaspoon of dark rum or a splash of coconut milk to the caramel mixture before pouring.

To make the cake dairy-free, substitute the butter with coconut oil and buttermilk with almond milk mixed with a teaspoon of lemon juice to mimic buttermilk.
Be careful when inverting the cake; use a heatproof spatula or knife around the edges to loosen it if it sticks. It’s best to invert while still slightly warm for easier release.
Leftover cake can be stored covered at room temperature for up to 2 days or refrigerated for up to 4 days. To keep it moist, cover the cake tightly.

Serving Suggestions

This pineapple upside down cake is delightful on its own, but for an extra special touch, serve with a dollop of whipped cream or a scoop of vanilla ice cream. It pairs nicely with a cup of hot tea or coffee, making it an ideal dessert for brunch or casual gatherings. Garnish with additional maraschino cherries or toasted coconut flakes for visual appeal and added flavor.

Variations

For a twist on the classic, try adding chopped nuts such as pecans or walnuts into the batter for added crunch. You can also experiment with different fruits—sliced peaches or mangoes work surprisingly well—layered with the pineapple. For a spiced flavor, incorporate a teaspoon of cinnamon or nutmeg into the batter. To make it more decadent, swirl in some cream cheese or coconut cream into the batter before baking.

Storage and Reheating

Store leftovers in an airtight container at room temperature for up to 2 days, or refrigerate for up to 4 days. To reheat, warm slices in the microwave for about 20-30 seconds or in a low oven at 300°F (150°C) for 10-15 minutes. Reheating helps restore moisture and enhances the caramelized flavors. If you plan to serve the cake later, it’s best to bring it to room temperature first for optimal texture and flavor.

Frequently Asked Questions

Can I make this cake dairy-free?

Yes, substitute the butter with coconut oil or a dairy-free margarine, and replace buttermilk with plant-based milk mixed with a teaspoon of lemon juice or vinegar. The texture remains moist and delicious.

Can I use fresh pineapple instead of canned?

Absolutely. Use fresh pineapple slices, peel and core them, then cook or soak in a little pineapple juice or water to soften before arranging in the pan. Keep in mind that fresh pineapple has a higher moisture content, so drain well to prevent sogginess.

Is this cake suitable for vegans?

With some substitutions—such as plant-based butter, non-dairy milk, and egg replacers like flaxseed or applesauce—you can adapt this recipe for vegans. However, the texture may vary slightly, so experiment with small batches first.

What gluten-free flour works best for this recipe?

Look for a high-quality gluten-free all-purpose flour blend that contains xanthan gum or guar gum to help with structure and binding. Brands like King Arthur, Bob’s Red Mill, or Cup4Cup are reliable choices.

Can I make this cake ahead of time?

Yes, you can prepare the cake a day in advance. Store it covered at room temperature or refrigerated, and reheat before serving if desired. The flavors often meld beautifully overnight.

What if my cake sticks to the pan when I invert it?

Allow the cake to cool slightly—about 10 minutes—before flipping. Running a thin knife around the edges can help loosen it. Using a non-stick spray or parchment paper underneath the caramel layer can also prevent sticking in future attempts.

Gluten-Free Pineapple Upside Down Cake 9×13 Recipe