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Pineapple Upside Down Cake

Delicious Gluten Free pineapple upside down cake, perfect for those summer days!
Course Dessert
Author The Gluten Free Greek


  • For the topping
  • 50 g softened butter
  • 50 g light brown sugar
  • 7/8 pineapple rings in juice, drained
  • handful glace cherries
  • 1/2 tsp cinnamon
  • For the cake
  • 100 g softened butter
  • 100 g golden caster sugar
  • 100 g gluten free self raising flour
  • 1/2 tsp xantham gum
  • 1 tsp baking powder
  • 1 tsp vanilla extract
  • 2 eggs


  1. Heat oven to 180°C /160°C fan/gas mark 4. For the topping, beat butter and sugar together until a creamy consistency. Spread over the base and about a quarter of the way up the sides of a 8 inch round cake tin. Arrange the pineapple rings on the top, and place cherries in the centre of the rings.
  2. Place the cake ingredients in a bowl, with 2 tbsp of pineapple juice. Using an electric whisk, beat to a soft consistency. Spoon the mixture on top of the pineapple and smooth out so that it is level.

  3. Bake for 35 mins and leave to stand for 5 mins, before turning out onto a plate.
  4. Serve warm with a dollop of ice cream!