Gluten-Free Pineapple Upside Down Cake Recipe

Name: Gluten-Free Pineapple Upside Down Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup butter; 2/3 cup packed brown sugar; 2 tbsp light corn syrup; 9 slices pineapple in juice (from 16 oz can), drained; 9 maraschino cherries, drained; 1 box (15 oz) Betty Crocker Gluten-Free yellow cake mix; 1/2 cup butter softened; 2/3 cup water; 2 tsp gluten-free vanilla; 3 eggs

Servings: persons

1/4 cup butter
2/3 cup packed brown sugar
2 tbsp light corn syrup
9 slices pineapple in juice (from 16 oz can), drained
9 maraschino cherries, drained
1 box (15 oz) Betty Crocker Gluten-Free yellow cake mix
1/2 cup butter softened
2/3 cup water
2 tsp gluten-free vanilla
3 eggs

1
Heat oven to 350. In 9 inch square pan, melt 1/4 cup butter in oven. Stir in brown sugar and corn syrup: spread evenly in pan. Arrange pineapple slices on brown sugar mixture. Place cherry in center of each pineapple slice.
2
In a large bowl, beat cake mix, 1/2 cup butter, water, vanilla and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour batter over pineapple and cherries.
3
Bake 38-43 minutes or until surface is golden brown and toothpick inserted in center comes out clean. Immediately run knife around side of pan to loosen cake. Place heatproof serving plate upside down onto pan; turn plate and pan over. Leave pan over cake 5 minutes so brown sugar topping can drizzle over cake.
4
Remove pan; cool 30 minutes. Serve warm or cool. Store covered in refrigerator.
5
Please note: When I made this cake it boiled over in the oven. I would recommend using a foil lined sheet pan under cake pan to catch any boil over.

599

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

How did you like this recipe?

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

You need 10 ingredients. The key ingredients include: 1/4 cup butter, 2/3 cup packed brown sugar, 2 tbsp light corn syrup, 9 slices pineapple in juice (from 16 oz can), drained, and more.

Yes, Gluten-Free Pineapple Upside Down 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.

Gluten-Free Pineapple Upside Down Cake

How did you like this recipe?

Frequently Asked Questions