Pineapple Upside Down Cake | Easy Recipe

This pineapple upside-down cake easy recipe is delicious! It can be made gluten-free, dairy-free, and sugar-free. This is a classic recipe that is great for your summer gatherings.

How did I make this pineapple upside-down cake easy recipe healthier? I substituted the flour using the brand Namaste Foods Gluten Free organic flour blend. Even though it was delicious, the texture was denser than a classic recipe.

Furthermore, if you prefer a less dense cake, and do not have any gluten intolerance, use cake flour. Cake flour will make the texture of this cake more crumbly. 

 

Tips for making this recipe!

• Use canned pineapples for a flavorful cake. You can use fresh pineapples but the flavor will be lighter.
• Blot the pineapple and maraschino cherries. Excess of liquid will cause an unpleasantly wet cake.
• Cake flour is lighter than all-purpose flour so it will create a soft crumb.
• If you are vegan feel free to replace the flour using self-rising and skip the leavening agents and salt. This way you do not need any egg replacement.
• This cake is always on the denser side, using just an egg yolk and two egg whites will help the cake to be less dense.
• This cake will be good for up to five days inside the refrigerator.
• Chop leftover pineapple and add it to the batter. Do this by folding chopped pineapples at the end.
• I used coconut milk for this recipe but you can use your favorite milk.
• Undoubtedly, you can make it vegan by using vegan butter, sour cream and milk.

To conclude. do not over mix your batter and follow the instructions as described in the recipe.

I hope you give my recipe a try and love it as much as we did! Let me know what you think! Leave a comment below. Also, don’t forget to take a picture and share it on my Facebook page or tag it #thehungrydragonfly on Instagram! I love seeing your creations!

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