Pineapple upside down cake is one of those old fashioned comfort food type desserts that many of us grew up eating.
My mom used to make it all the time and we loved it. It is so easy to make and it makes the perfect last minute dessert because you almost always have the ingredients on hand.
Recently I realized that I missed pineapple upside down cake.
I have also had several readers email me asking if I had a gluten free recipe for pineapple upside down cake, so I knew I wanted to figure out how to make this old fashioned dessert gluten free.
Making things gluten free is not always easy, as I am sure most of you already know. I found a recipe that I knew was a good one and started from there. The one thing that makes this upside down cake a little different is how you mix the eggs.
For this recipe you separate the egg yolks and whites. You beat the egg whites separately,until stiff and then fold them into the batter. This is an extra step, but I have found that it really helps the texture in the gluten free version.
And this cake is so good that my family ate the whole cake in one evening. Now, it is not a full sized regular cake, because I made it in a cast iron pan, but still we ate the whole cake.
This cake is made in a cast iron pan. To me pineapple cake should be made in a cast iron pan because that is the way my mom always made it, however you can make it in a similar size pan and it should work fine.
- 1/4 cup + 1 tablespoon sorghum flour
- 1/4 cup potato starch
- 3 tablespoons tapioca flour
- 1/4 teaspoon xanthan gum
- 1/4 cup butter
- 2/3 cup brown sugar
- 1 - 20 ounce can pineapple slices, reserving 1/4 cup juice
- 2 eggs, separated
- 3/4 cup sugar
- 1/8 teaspoon salt
- 1/2 teaspoon baking powder
- Preheat that oven to 325.
- Melt the butter in a 9 inch cast iron pan. Spread brown sugar evenly over melted butter.
- Drain pineapple, reserving 1/4 cup juice.
- Arrange pineapple slices over brown sugar mixture and set aside.
- In a bowl beat egg yolks until thick and lemon colored. This will take a few minutes.
- Slowly add the sugar, beating well.
- Heat the reserved 1/4 cup of pineapple juice. And gradually add the heated juice to the eggs yolks.
- Combine dry ingredients and add to the yolk mixture.
- Beat egg whites until stiff peaks form. Carefully fold into the batter.
- Spoon batter over the pineapple slices.
- Bake at 325 for 40-45 minutes.
- Cool cake for 20 minutes and carefully invert onto a serving plate.
Amount Per Serving: Calories: 183Total Fat: 5gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 41mgSodium: 92mgCarbohydrates: 35gFiber: 1gSugar: 28gProtein: 2g
Nutritional values are approximate and aren't always accurate.