This Gluten free Pineapple Upside-down Cake is one of my favourite cakes.
I just love when its fresh from the oven and you pop it out of its tin. It has such a golden yellow colour and then you get that lovely red shine off the cherry halves. 
I like to make mine in a 1lb loaf tin. I find it looks so much more stunning as a loaf but this same recipe will work baked in a sandwich tin also.
Gluten free Pineapple Upside-down Cake
I like to have mine with yummy warm custard, have yours with anything you want, it is also nice with ice cream or just plain cream.


5 from 1 reviews
Gluten free Pineapple Upside-down Cake
Prep time
Cook time
Total time
Serve this delicious dessert with custard or cream.
  • 100g/4oz Butter
  • 100g/40z Caster Sugar
  • 2 Eggs
  • 150g/6oz Gluten free Self Raising flour
  • 1Tbsp Pineapple Juice
  • For the glaze on top:
  • 50g/2oz Butter
  • 50g/2oz Demerara Sugar
  • 1 Small can Pineapple Rings
  • A few Glace Cherries (Halved)
  1. Preheat oven to 180*C/Fan 170*C/ Gas mark 5.
  2. Grease a loaf tin.
  3. Mix the 50g butter with the 50g demerara sugar.
  4. Spread this on the base of the tin.
  5. Arrange pineapple rings in the base of the tin then the cherries in the centre of the pineapple rings with the round side down.
  6. Make the cake mixture by placing all the ingredients in a large bowl and beat until smooth.
  7. Spread this mixture over the pineapples and cherries.
  8. Bake for 30-40 minutes until nice and golden and springy to touch.
  9. Remove from the oven and turn upside down to remove the cake.
  10. Serve with cream or custard.
  11. Enjoy!