About the Recipe
A Gluten-Free Pink Pineapple Upside-Down Cake is a visually captivating and tropical twist on the classic dessert. Its distinctive pink color can be achieved using a rare Pinkglow pineapple or by incorporating pink-hued fruits like maraschino cherries and strawberries. The cake’s moist and tender crumb is complemented by a sticky-sweet caramelized fruit topping.
This vibrant dessert features a moist, tender, gluten-free cake base topped with a glistening layer of caramelized brown sugar and slices of pink pineapple. The unique pink hue comes from a specialty pineapple known as Pinkglow®, which is less tart, sweeter, and juicier than traditional pineapples.
To make this delightful dessert, a buttery, sweet brown sugar topping is arranged at the bottom of the pan, followed by pink pineapple slices and often maraschino cherries. A gluten-free batter is poured over this mixture, and the entire cake is baked until golden brown. Once baked, it is carefully inverted onto a plate, revealing the beautiful jewel-toned fruit pattern on top.
Ingredients
Topping
½ stick of butter
½ cup light brown sugar, packed
¼ teaspoon cinnamon
¼ teaspoon ginger
20-ounce can pineapple rings in juice, drained, juice saved
Maraschino cherries
Cake
½ cup + 1 tablespoon sweet rice flour
½ cup white rice flour
½ cup + 1 tablespoon tapioca flour
¼ cup brown rice flour
¾ teaspoon xanthan gum
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon kosher salt
1 stick unsalted butter, room temperature or ½ cup oil
1 cup granulated sugar
4 large eggs
2 teaspoons pure vanilla extract
½ cup whole milk, room temperature/ buttermilk
8 ounces sour cream, room temperature
Preparation
Preheat the oven to 350 degrees Fahrenheit. Bake the cake in either a 9-inch round or an 8-inch square cake pan.
To prepare the topping, melt the butter and combine it with the brown sugar, cinnamon, and ginger. Spoon the mixture into the cake pan.
Drain and reserve the juice from the pineapple rings.
Arrange the pineapple rings atop the brown sugar mixture.
Place a cherry in the center of each pineapple ring.
Mix the ingredients for the cake batter, but substitute ⅔ cup of the juice from the pineapple rings for the milk specified in the recipe.
Spoon half of the batter into the pan, spreading it evenly over the fruit to the edges.
Bake the cake for 40 to 45 minutes.
Remove the cake from the oven, use a spatula to loosen the edges, wait for 3 minutes, and then invert the pan onto a serving plate.
Allow another 30 seconds before carefully lifting the pan off the plate.
Notes