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Pineapple Upside-Down Cake (Gluten Free)

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Pineapple Upside-Down Cake (Gluten Free)

Whip up Betty Crocker® Gluten Free yellow cake mix to create a delicious fruit-topped dessert.

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(58 Ratings)

58 Ratings

5 spoons 53%

4 spoons 17%

3 spoons 16%

2 spoons

1 spoons 10%

Member Reviews (23)

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PREP TIME
15 Min
TOTAL TIME
1 Hr 30 Min
SERVINGS
9

1/4: cup butter

2/3: cup packed brown sugar

2: tablespoons light corn syrup

9: slices pineapple in juice (from 16-oz can), drained

9: maraschino cherries, drained

1: box (15 oz) Betty Crocker® Gluten Free yellow cake mix

1/2: cup butter, softened

2/3: cup water

2: teaspoons gluten-free vanilla

3: eggs

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1 Heat oven to 350°F. In 9-inch square pan, melt 1/4 cup butter in oven. Stir in brown sugar and corn syrup; spread evenly in pan. Arrange pineapple slices on brown sugar mixture. Place cherry in center of each pineapple slice.
2 In large bowl, beat cake mix, 1/2 cup butter, water, vanilla and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour batter over pineapple and cherries.
3 Bake 38 to 43 minutes or until surface is golden brown and toothpick inserted in center comes out clean. Immediately run knife around side of pan to loose cake. Place heatproof serving plate upside down onto pan; turn plate and pan over. Leave pan over cake 5 minutes so brown sugar topping can drizzle over cake. Remove pan; cool 30 minutes. Serve warm or cool. Store covered in refrigerator.

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Expert Tips

Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.

A gooey-caramel layer makes this cake extra-wonderful to eat. For fun, serve with fluffy pink clouds of whipped cream made pink with some of the maraschino cherry juice.

Betty’s mixes won gold. The Edison Best New Product Awards are given annually and are voted on by a not-for-profit group. Enjoy this recipe using one of the mixes.

Got a question for our Kitchen Experts? Ask it in the Message Boards

Nutrition Information:

1 Serving (1 Serving)

Calories 440

(Calories from Fat 150),

Total Fat 17g

(Saturated Fat 10g,
Trans Fat 1/2g),

Cholesterol 110mg;
Sodium 390mg;
Total Carbohydrate 68g

(Dietary Fiber 0g,
Sugars 43g),

Protein 3g;

Percent Daily Value*:

Vitamin A 10.00%;
Vitamin C 2.00%;
Calcium 4.00%;
Iron 2.00%;

Exchanges:

1 Starch;
1/2 Fruit;
3 Other Carbohydrate;
0 Skim Milk;
0 Low-Fat Milk;
0 Milk;
0 Vegetable;
0 Very Lean Meat;
0 Lean Meat;
0 High-Fat Meat;
3 1/2 Fat;

Carbohydrate Choices:

4 1/2;

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

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1 - 3 of 23 Reviews View All

Posted 12/3/2011 7:59:29 AM REPORT ABUSE suzannejg said:

Rating:

This cake is great even for people who aren't gluten intolerant. My non gluten intolerant husband loves it. I substituted the water in the cake recipe for the pineapple juice & used agave instead of corn syrup.

This reply was: Helpful Inspiring

Posted 11/12/2011 6:20:18 PM REPORT ABUSE SrkKeough said:

Rating:

WOW, this was awesome and easy. I made it as directed. Family that are not on a gluten free diet could not tell the difference!

This reply was: Helpful Inspiring

Posted 10/20/2011 9:49:23 AM REPORT ABUSE haymrtgdefgyhr said:

Rating:

This was the worse thing i have ever tasted i followed it step by step and it didnt come out right the middle of the cake was not cooked i dont recomend this to anyone!!

This reply was: Helpful Inspiring