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5 from 12 votes

Pineapple Upside Down Cake

Prep time
15 mins
Cook time
30 mins
Total time
45 mins



  • ½ cup brown sugar
  • ¼ cup butter, melted
  • 1 can (20 oz) sliced pineapple
  • 7 maraschino cherries


  • 1 ⅓ cup GF all-purpose flour
  • 1 tsp baking powder
  • ½ tsp salt
  • ½ cup granulated sugar
  • ¼ cup brown sugar
  • ¼ cup butter, softened
  • ¼ cup sour cream
  • 1 egg
  • 1 tsp pure vanilla extract
  • ¼ cup pineapple juice (from can used for topping above)


  1. Preheat oven to 350 degrees.
  2. Grease a round 9" cake pan. I used butter to grease it. You can use a square pan too - I used a 8x8 pan first but didn't like how it looked aesthetically in the end. 
  3. In a medium-sized bowl, combine the butter and brown sugar. Add mixture to pan.
  4. Add pineapple rings to pan so they all touch. I used 7 pineapple rings - 1 in center and 6 surrounding it. Place a cherry inside each pineapple ring.
  5. In another small bowl, combine the flour, baking powder, and salt. Set aside.
  6. In a large bowl, combine the granulated sugar, brown sugar, and butter. Add in sour cream, egg, and vanilla extract, and mix together. Add in flour-baking powder-salt mixture, and mix together. Add pineapple juice, and mix together.
  7. Carefully spoon batter over the pineapple in the pan, and spread evenly. 
  8. Bake for about 30-35 minutes, or until cake is golden and a knife/toothpick comes out cleanly. I did 32 minutes. 
  9. Remove cake from oven. Let it cool for 5-10 minutes and then carefully flip cake upside-down onto a platter or plate. Wait 30 seconds and then carefully lift pan off. Let the cake cool completely before slicing into it. 
Pineapple Upside Down Cake
Making a gluten-free Pineapple Upside Down Cake
Batter for Pineapple Upside Down Cake
GF Pineapple Upside Down Cake
Gluten-free Pineapple Upside Down Cake
A slice of Pineapple Upside Down Cake
Ready to eat the Pineapple Upside Down Cake
Square pan version oPineapple Upside Down Cake
Square Pineapple Upside Down Cake
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