Gluten Free Pineapple Upside-Down Cake
Arrange your fruits in any pattern you like for this beautiful gluten free Pineapple Upside-Down Cake -- don't feel bound by conventional rounds or perfectly spaced berries. Make it your own. Make it beautiful.
Print
Pin
Calories: 342kcal
Ingredients
- 1 cup almond flour or Gluten-Free Oat Flour (110 grams) (make your own)
- 1 cup (135 grams) gfJules® All Purpose Gluten Free Flour
- 1 tsp. baking powder
- ½ tsp. baking soda
- ¼ tsp. salt
- 1 cup light brown sugar + 3-4 Tbs. extra to sprinkle for topping
- 5 eggs
- 1/2 cup cream cheese dairy or non-dairy – room temperature (like Follow Your Heart®)
- ½ cup vanilla yogurt dairy or non-dairy (like So Delicious®)
- 2 Tbs. pineapple juice**
- 1 tsp. pure vanilla extract
- 1 handful pitted cherries (Dark Sweet or Rainier work well)
- 1 fresh pineapple cut into slices
Instructions
- Preheat oven to 350° F (static) or 325° F (convection).
- Lightly oil, then sprinkle the bottoms of one 9 –inch round cake pan or 4 small ramekins with 3-4 tablespoons brown sugar. Alternatively, line 9-inch springform pan with parchment and follow the same directions with sugar, pineapple and cherries.
- Arrange pineapple rings to cover the bottoms of the pans and insert cherries into the centers of the rings or between rings in any decorative pattern. Set aside.
- In a large bowl, whisk together all dry ingredients including 1 cup brown sugar, then set aside.
- Cut two other pineapple rings into chunks, then purée in a blender or food processor. Remove 2 tablespoons of liquid and set aside. (Use any leftovers in a smoothie or fruity cocktail!)
- In a large mixing bowl, beat the eggs until light, approximately 3 minutes.
- Add the cream cheese, yogurt, pineapple juice and vanilla extract, mixing until well blended. Slowly add the dry ingredients, mixing an additional 2 minutes after all ingredients are combined. The batter will be smooth, but thin.
- Pour the batter into the prepared cake pan(s), completely covering the pineapple rings and sugar.
- Bake for approximately 40 minutes for 9-inch pan or 30 minutes for small ramekins. Test with a toothpick or cake tester before removing from oven – continue cooking until tester inserted into the cakes comes out clean or with dry crumbs attached. The cake should bounce back when lightly pressed.
- If the cake has mounded in the center during baking, when cooled, lay a large knife on the top of the cake pan and saw gently across to evenly cut the bottom of the cake so it sits flat once inverted.
- Invert cake(s) onto plates to cool (loosen with a butter knife around the edges) until the cakes drop.
- Serve warm or cold.
Nutrition Facts
Gluten Free Pineapple Upside-Down Cake
Serving Size
1
Amount per Serving
Calories
342
% Daily Value*
Fat
16
g
25
%
Saturated Fat
5
g
31
%
Polyunsaturated Fat
10
g
Cholesterol
132
mg
44
%
Sodium
321
mg
14
%
Carbohydrates
40
g
13
%
Fiber
3
g
13
%
Sugar
28
g
31
%
Protein
11
g
22
%
* Percent Daily Values are based on a 2000 calorie diet.
** Please keep in mind that nutrition information provided is per serving, which may vary. While we have taken care to provide you with the most accurate nutritional values possible, please note that this information may differ significantly depending on the exact ingredients and brands that you choose to use to make this recipe. Additionally, where options are given for ingredients, the resulting calculation may include all ingredient options instead of only one per line, skewing the totals significantly.