Gluten-Free Pineapple Upside-Down Cake Recipe

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.

Ingredients:

• 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

Preparation:

Melt shortening with 2 tablespoons brown sugar in a 9-inch by 5-inch by 2-3/4-inch loaf pan. Arrange pineapple slices in sugar mixture.

Beat egg whites until frothy. Add 3 tablespoons sugar and beat until stiff, but not dry.

Sift together 6 tablespoons rice flour, remaining sugar and salt twice. 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

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