Easy Gluten-Free Pineapple Cake Recipe

Name: Easy Gluten-Free Pineapple Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup butter; 1/4 cup stevia, Truvia blend; 1 cup gluten-free flour (I used Gluten-Free Pantry's pie crust mix); 2 teaspoons baking powder; 1/8 teaspoon salt; 1/4 teaspoon cinnamon; 1/8 teaspoon nutmeg (optional); 1 tablespoon agave nectar; 1/2 teaspoon vanilla; 3/4 cup milk; 3 -4 tablespoons water, approximately; 1 (20 ounce) can pineapple rings, drained and chopped into chunks (I used no sugar added)

Servings: persons

1/2 cup butter
1/4 cup stevia, Truvia blend
1 cup gluten-free flour (I used Gluten-Free Pantry's pie crust mix)
2 teaspoons baking powder
1/8 teaspoon salt
1/4 teaspoon cinnamon
1/8 teaspoon nutmeg (optional)
1 tablespoon agave nectar
1/2 teaspoon vanilla
3/4 cup milk
3 -4 tablespoons water, approximately
1 (20 ounce) can pineapple rings, drained and chopped into chunks (I used no sugar added)

1
Melt butter in an 8 x 8 pan or a 9 inch pie dish. You can do this in the oven at a low temperature, or by placing a metal pie pan on an electric stove burner. Make sure the butter doesn't start to bubble.
2
While the butter is melting, sift together stevia, flour, baking powder, and spices.
3
Mix together agave nectar, vanilla, and milk in a separate bowl, then add it to the dry mix.
4
Whisk the batter until smooth, adding the water as necessary to ensure that it has a thick, but pourable consistency.
5
Pour the batter over the melted butter--Do Not Stir.
6
Heat oven to 400 degrees Fahrenheit. Meanwhile, scatter chopped pineapple over batter in pan.
7
Bake for 20-30 minutes, or until edges of cake are a dark brown, and the center is dry on top, but not entirely firm.
8
Remove from heat and allow to cool.
9
When cool, cut into squares or wedges, depending on type of pan, and serve with dollops of whipped cream.
10
Feel free to experiment with other kinds of fruit!

358

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1/2 cup butter, 1/4 cup stevia, Truvia blend, 1 cup gluten-free flour (I used Gluten-Free Pantry's pie crust mix), 2 teaspoons baking powder, and more.

Yes, Easy Gluten-Free Pineapple Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Easy Gluten-Free Pineapple Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions