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!
Other cake recipes that you will love:
Pineapple Upside Down Cake - Easy Recipe
- 1 hand mixer
- 1 9 x 3 or 9 x 2 baking pan
- 1 can canned pineapple slices in juice not syrup
- 12-15 maraschino cherries
- 4 tbsp unsalted butter, melted I used dairy free
- 1/2 cup brown sugar
- 1 -1/2 cups cake flour see notes for vegan and gluten-free
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/3 cup milk see notes
- 1/4 cup sour cream or plain yogurt
- 1/4 cup pineapple juice
- 1 tsp vanilla extract
- 1 stick unsalted butter I used dairy-free
- 3/4 cup granulated sugar
- 1 egg room temperature
- 1 egg white room temperature
- leftover pineapple finely chopped
- Preheat oven to 350 degrees.
Pineapple & Cherries Topping
- Line a large tray with paper towels, then place pineapple slices and cherries on. Pat dry with paper towels. Set aside.
- Pour the melted butter into your baking pan. Brush butter over pan.
- Sprinkle the brown sugar over the melted butter. Make sure to evenly distribute it.
- Place one pineapple ring in the middle of the pan, Then, place the other slices around. You can place whole slices or halves. It's up to you!
- Add cherries as desired. Press pineapple slices and cherries firmly to the base of the cake pan. Set aside.
- In a medium bowl whisk dry ingredients and set aside.
- In a medium bowl whisk milk, sour cream, pineapple juice, and vanilla extract. Set aside.
- Inside a large bowl cream butter and sugar for 2 minutes. Then add egg and egg white, one at a time, and beat a few seconds in between.
- Add flour mixture alternating with milk mixture. Using a rubber spatula fold leftover pineapple into the batter.
- Pour batter into the prepared cake pan. Bake for 35 minutes then cover loosely with aluminum foil and bake for 10 more minutes. Check for doneness by inserting a toothpick. If it comes out clean your cake is done.