Gluten-Free Pineapple Upside-Down Cake

Total Time Prep: 20 min. Bake: 30 min. + standing
Yield 9 servings
Test Kitchen Approved
This classic dessert gets a gluten-free makeover! Be sure to use a gluten-free flour blend with xanthan gum to produce the best texture. —Taste of Home Test Kitchen, Milwaukee, Wisconsin

Ingredients

  • 1/2 cup butter, melted
  • 2/3 cup packed brown sugar
  • 1 can (20 ounces) sliced pineapple
  • 1 cup chopped pecans
  • 3 large eggs, separated, room temperature
  • 3/4 cup sugar
  • 1 teaspoon vanilla extract
  • 1 cup gluten-free baking flour (with xanthan gum)
  • 1-1/4 teaspoons baking powder
  • 1/4 teaspoon salt
  • 9 maraschino cherries
  • Sweetened whipped cream, optional

Directions

  1. Preheat oven to 375°. In an ungreased 9-in. square baking pan, combine butter and brown sugar. Drain pineapple, reserving 1/2 cup juice. Arrange 9 pineapple slices in a single layer over sugar (refrigerate any remaining slices for another use). Sprinkle pecans over pineapple; set aside.
  2. In a large bowl, beat egg yolks until thick and lemon-colored. Gradually add sugar, beating well. Blend in vanilla and reserved pineapple juice. Combine flour, baking powder and salt; add to batter, beating well.
  3. In a small bowl with clean beaters, beat egg whites on high speed until stiff peaks form; fold into batter. Spread into pan.
  4. Bake until a toothpick inserted in center comes out clean, 25-30 minutes. Let stand 10 minutes before inverting onto serving plate. Place a cherry in the center of each pineapple slice. If desired, serve with whipped cream.

Nutrition Facts

1 piece: 428 calories, 21g fat (8g saturated fat), 89mg cholesterol, 246mg sodium, 59g carbohydrate (44g sugars, 2g fiber), 5g protein.

This classic dessert gets a gluten-free makeover! Be sure to use a gluten-free flour blend with xanthan gum to produce the best texture. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
Recipe Creator

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