Overhead of Gluten-Free Pineapple Upside Down Cake with a pineapple and glass of caramel next to it.
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Gluten-Free Pineapple Upside Down Cake

This Gluten-Free Pineapple Upside Down Cake is made with fresh caramelised pineapple and a touch of coconut for tropical flavour.
Prep Time20 mins
Cook Time1 hr
Total Time1 hr 50 mins
Course: Cake
Cuisine: British
Servings: 10 people
Calories: 568kcal
Author: Georgina Hartley

Ingredients

Coconut

  • 200 g coconut milk
  • 75 g desiccated coconut

Caramelised Pineapple

  • 1 ripe pineapple
  • 100 g caster sugar
  • 50 g unsalted butter cubed
  • 8 glacé cherries

Cake

  • 225 g unsalted butter
  • 175 g caster sugar
  • 4 eggs
  • 1 teaspoon vanilla extract
  • 190 g sweet rice flour
  • 170 g sorghum flour
  • 50 g potato flour
  • 2 teaspoons baking powder
  • 3/4 teaspoon salt

Instructions

Coconut

  • Pour the coconut milk and the desiccated coconut into a small saucepan and heat until just at boiling point then remove from the heat and leave to cool for 30 minutes.

Caramelised Pineapple

  • Line and grease an 8 inch x 4 inch round baking tin.
  • Trim the top and tail of the pineapple and cut away the skin. Halve the pineapple then remove the core by cutting it out in a ‘v’ shape. Slice the pineapple very thinly lengthways then set aside whilst you make the caramel.
  • Melt the sugar on a gentle heat in a large saucepan, do not stir but gentle shake the saucepan every once in a while to ensure even melting.
  • Add the butter, once it has melted, stir to combine then remove the caramel from the heat.
  • Tip the pineapple slices and the glace cherries into the caramel and stir so everything is evenly coated.
  • Line the bottom of the cake tin with the pineapple slices, overlapping slightly in concentric circles, the rounded side facing towards the sides of the tin. Leave a small gap in the centre of the tin to fill in with the glace cherries.
  • Drizzle the rest of the caramel over the fruit and set aside whilst you make the cake.

Cake

  • Pre-heat the oven to 180°C/160°C fan assisted oven/gas mark 4.
  • Cream the butter and sugar for a few minutes until light and fluffy.
  • Add the eggs one at a time, mixing until thoroughly incorporated.
  • Pour in the vanilla extract and the coconut mixture and mix in well.
  • Sift together the flours, baking powder and salt then mix into the rest of the ingredients until just combined.
  • Pour the batter into the baking tin, on top of the pineapple and cherries, smoothing the top
  • Bake in the oven for around 55-60 minutes until the sponge has browned on top and an inserted toothpick comes out clean.
  • Remove from oven, rest for five minutes then carefully turn out onto a wire rack.

Nutrition

Calories: 568kcal | Carbohydrates: 62g | Protein: 6g | Fat: 33g | Saturated Fat: 22g | Cholesterol: 124mg | Sodium: 212mg | Potassium: 312mg | Fiber: 3g | Sugar: 28g | Vitamin A: 15.6% | Vitamin C: 0.6% | Calcium: 6.4% | Iron: 10.7%