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Gluten-Free Pineapple Upside-Down Cake Recipe

User Rating 3 Star Rating (2 Reviews)


Gluten-Free Pineapple Upside-Down Cake is suitable for those on a wheat-free or gluten-free fiet. Using rice flour instead of wheat flour makes this pineapple-upside down cake gluten-free yet still sweet and delicious! This gluten-free and wheat-free cake recipe is courtesy of Ener-G Foods. Looking for more gluten-free dessert recipes? You can find dozens of recipes for gluten-free cakes, cookies, pies and more here.


  • 3 tbsp shortening or margarine
  • 1/2 cup plus 2 tbsp brown sugar
  • 3 pineapple rings from a can, cut in half
  • 4 eggs, separated
  • 1/2 cup sugar, divided
  • 9 tbsp rice flour
  • 1/4 tsp salt
  • 1 1/2 tsp lemon juice


Melt shortening with sugar in a 9-inch by 5-inch loaf pan and arrange pineapple slices in sugar mixture.

Separate eggs, and beat egg whites until frothy. Add 3 tablespoons sugar and beat until stiff, but not dry. Sift in 6 tablespoons sugar and beat until stiff again.

Sift together the rice flour, remaining sugar and salt and set aside.

Beat egg yolks until thick and lemon colored. Add lemon juice and flour mixture. Beat only until smooth.

Add a small amount of beaten egg whites to yolk mixture and stir until blended.

Fold in remaining egg whites with rubber spatula.

Pour batter over pineapple.

Bake at 350 degrees F. for 25 to 30 minutes. Let stand 5 minutes. Turn upside down.

More gluten-free cake recipes:
Gluten-free German Chocolate Cake Recipe
Gluten-Free Carob Devil's Food Cake
Gluten-free Wheat-free Spice Cake
Basic White Cake, Gluten-free
Gluten-free Pineapple Upside-down Cake
Gluten-free Banana Cake

User Reviews

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 4 out of 5
Recipe is a little off, but ends up DELICIOUS!, Guest thecharredchef

Ended up fluffy, like angel food cake, moist, and delicious. The rice flour was smooth, and didn't give a gritty texture that's common to GF foods. I'm definitely making this again. (As the previous reviewer had some difficulty with how it turned out and baked, and I got it to turn out good, below I'll say what I did.) I put the 1/2 C and 2 T brown sugar in the loaf pan with the butter, and then put it in a 200 degree Fahrenheit oven for a few minutes to melt the butter and warm the sugar, then mixed it. It's okay if the brown sugar isn't dissolved. Then arranged the pineapple. Whipped the egg whites, added 3 T white sugar, then the 6 T white sugar, as directed. Beat the egg yolks, and added the 9 T of rice flour (I omitted additional sugar as the 1/2 C in the recipe totals 8 T and it already used 9T of sugar) and salt mixture, plus the lemon juice. This is where the recipe was off... it was super thick. I decided, what the heck, and slowly added egg whites. A spoonful at a time, I slowly incorporated the egg whites into the egg paste mixture. Slowly it became light enough that I could fold it into the remaining egg whites but it took about half the egg whites to lighten it enough. (I know I said slowly a lot, but it took patience.) Dolloped it into the pan, and put it in to bake. I let it bake for 25 minutes at 350 degrees Fahrenheit, and probably should've given it 30, because the cake deflated a bit, even deflated it was nummy!

3 out of 4 people found this helpful.

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