Pineapple Upside Down Cake
My Gran had several signature recipes that she made around the holidays: Mushroom Tarts, Pumpkin Pie, Shortbread, Fruitcake, English style Christmas Pudding….the list goes on! I have learned to recreate them all and it’s a lovely way for me to honour her memory at family gatherings.
However, in recent years, it has been her Pineapple Upside Down Cake that I have made the most. It’s also the kind of treat that is easily enjoyed year round, not just during the holidays. It’s so easy to make that it has become one of my favourite go-to options for bringing to parties, potluck so, office gatherings, etc. Everyone enjoys it!
The original recipe had gluten and dairy in it, but I’ve made adjustments so that my modern version is free of both. It has not affected the taste or texture. The coconut oil and pineapple juice keep the cake moist and delicious.
Pineapple Upside Down Cake (Gluten & Dairy-Free!)
Cake Batter Ingredients
1 1/2 cups all purpose gluten free flour
(Many gluten free all purpose flour blends already contain Xanathan Gum. If yours does not, you may wish to add 3/4 tsp of it to your dry ingredients)
7 tbsp Omega Nutrition Virgin Coconut Flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup coconut sugar (may be omitted if you would like a cake that is less sweet)
8 tbsp Omega Nutrition Virgin Coconut Oil
1 tsp organic vanilla extract
2/3 cup pineapple juice reserved from pineapple slices
Pineaaple Layer Ingredients
1 20 ounce can of sliced pineapple rings
3/4 cup raw organic cane sugar
Pre-heat oven to 350 degrees Celcius
Lightly grease an 8×8 cake pan with a small amount of coconut oil
Disperse the raw organic cane sugar along the bottom of the cake pan as evenly as possible.
Spread pineapple rings evenly in the pan, on top of the sugar (I usually get 3 rings across and 3 rings Dow, for a total of 9 pineapple rings)
Pour your cake batter on top of the rings. Tip the pan slightly in different directions to ensure an even amount throughout the pan. You may wish to let it settle for a moment, before popping it into the oven.
Bake for approximately 35 min, or until a tooth pick comes out of the centre clean.
Let the cake sit for at least 5 min before turning the tin upside down onto a wire cooling rack.
If making in advance, leave cake on the cooling rack but cover with a tea towel overnight.