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Gluten-Free Mini Pineapple Upside Down Cakes

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  • Prep 30 min
  • Total 1 hr 10 min
  • Servings 12
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Try this gluten-free variation of the all-time classic dessert--made in a mini form!
By Betty Crocker Kitchens
Updated Sep 20, 2016
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Ingredients

Topping

  • 2 tablespoons butter
  • 1/2 cup packed brown sugar
  • 1 can (20 oz) pineapple slices, drained, trimmed to form small circles
  • 6 maraschino cherries, halved

Cake

  • 1 cup Betty Crocker™ Gluten Free all-purpose rice flour blend
  • 1 teaspoon xanthan gum
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon gluten-free baking powder
  • 1/4 teaspoon salt
  • 1/3 cup butter
  • 1/2 cup packed brown sugar
  • 2 eggs
  • 2 teaspoons gluten-free vanilla
  • 1/2 cup low-fat buttermilk

Steps

  • 1
    Heat oven to 375°F. Spray 12 regular-size muffin cups with cooking spray.
  • 2
    In 1-quart saucepan, melt 2 tablespoons butter. Stir in 1/2 cup brown sugar. Evenly divide mixture among muffin cups, about 1 rounded teaspoon per cup. Arrange trimmed pineapple slices on top of sugar mixture, and place a cherry, cut side up, in center of each. Set aside.
  • 3
    In small bowl, mix flour blend, xanthan gum, cinnamon, baking powder and salt. In large bowl, beat 1/3 cup butter and 1/2 cup brown sugar with electric mixer on medium speed until light and fluffy. Beat in eggs 1 at a time, until just combined. Stir in vanilla. On low speed, alternately stir in flour blend mixture and buttermilk; mix until just combined. Pour batter evenly into muffin cups (cups will be full). Place muffin pan on foil-lined cookie sheet.
  • 4
    Bake 16 to 18 minutes or until toothpick inserted in center comes out clean. Cool in pan on cooling rack 20 minutes. Turn cookie sheet upside down over pan, and carefully turn pan over to release cakes. Rearrange pineapple and cherries if needed. Serve warm.

Tips from the Betty Crocker Kitchens

  • tip 1
    Cinnamon adds an interesting element to the cake; however, if you prefer the strictly classic version, the cinnamon can be omitted.
  • tip 2
    Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.

Nutrition

220 Calories, 8g Total Fat, 2g Protein, 34g Total Carbohydrate, 24g Sugars

Nutrition Facts

Serving Size: 1 Mini Cake
Calories
220
Calories from Fat
70
Total Fat
8g
12%
Saturated Fat
5g
24%
Trans Fat
0g
Cholesterol
50mg
17%
Sodium
200mg
8%
Potassium
105mg
3%
Total Carbohydrate
34g
11%
Dietary Fiber
1g
4%
Sugars
24g
Protein
2g
% Daily Value*:
Vitamin A
6%
6%
Vitamin C
2%
2%
Calcium
6%
6%
Iron
2%
2%
Exchanges:
1/2 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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