Best 4 Gluten Free Mini Pineapple Upside Down Cakes Recipes
Calling all pineapple and gluten-free cake lovers! Get ready to embark on a delectable journey with our collection of mini pineapple upside-down cakes. These individual treats are not only visually appealing but also incredibly flavorful, offering a delightful blend of sweet and tangy notes in every bite. With their golden-brown caramelized pineapple topping and tender, moist crumb, these cakes are sure to be a hit at any gathering.
But what truly sets these cakes apart is their versatility. We've included three enticing variations to cater to diverse tastes and dietary preferences. Our classic recipe uses all-purpose gluten-free flour, while our almond flour version offers a grain-free and low-carb alternative. And for those looking for a vegan option, we have a delightful recipe that uses plant-based ingredients without compromising on flavor.
Whether you're a seasoned baker or just starting out, our recipes are designed for success. With clear instructions and helpful tips, you'll be able to create these mini pineapple upside-down cakes with ease. So gather your ingredients, preheat your oven, and let's embark on this sweet adventure together!
GLUTEN-FREE MINI PINEAPPLE UPSIDE DOWN CAKES
Try this gluten-free variation of the all-time classic dessert--made in a mini form!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h10m
Yield 12
Number Of Ingredients 14
Steps:
- Heat oven to 375°F. Spray 12 regular-size muffin cups with cooking spray.
- 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.
- 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.
- 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.
Nutrition Facts : Calories 220, Carbohydrate 34 g, Cholesterol 50 mg, Fat 1 1/2, Fiber 1 g, Protein 2 g, SaturatedFat 5 g, ServingSize 1 Mini Cake, Sodium 200 mg, Sugar 24 g, TransFat 0 g
MINI PINEAPPLE UPSIDE-DOWN CAKES
These individual pineapple upside-down cakes are an eye-catching addition to my holiday dessert table. A boxed cake mix makes them easy to bake anytime. -Cindy Colley, Othello, Washington
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 2 dozen.
Number Of Ingredients 7
Steps:
- In a small bowl, combine brown sugar and butter until blended. Spoon into 24 greased muffin cups. Drain pineapple, reserving the juice; spoon pineapple into prepared cups. Place a cherry half cut side down in the center of each., In a large bowl, combine the cake mix, eggs, oil and reserved pineapple juice. Beat on low speed for 30 seconds. Beat on medium for 2 minutes. Spoon over pineapple, filling each cup three-fourths full., Bake at 350° for 18-22 minutes or until a toothpick inserted in the center comes out clean. Immediately invert onto wire racks to cool.
Nutrition Facts : Calories 184 calories, Fat 8g fat (3g saturated fat), Cholesterol 33mg cholesterol, Sodium 170mg sodium, Carbohydrate 28g carbohydrate (20g sugars, Fiber 0 fiber), Protein 1g protein.
PINEAPPLE UPSIDE-DOWN CAKE (GLUTEN FREE)
Caramelized brown sugar, fresh pineapple, and rum make for a delicious cake! I made this for Paul's 2018 birthday and a dinner club dinner.
Provided by corbettcook
Categories Desserts Fruit Dessert Recipes Pineapple Dessert Recipes
Time 1h15m
Yield 12
Number Of Ingredients 15
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Melt 1/4 cup butter in a 12-inch cast iron skillet over medium-low heat. Stir in brown sugar, pineapple juice, and rum. Cook until sugar is dissolved and mixture is bubbling, about 5 minutes. Remove from heat and place pineapple slices in the skillet in a single layer, covering sugar mixture completely. Set skillet aside.
- Melt 1/2 cup butter in small skillet over low heat until butter begins to brown and releases a nutty fragrance, about 5 minutes, being careful to not burn the butter. Remove from heat and let cool for 10 minutes.
- Combine gluten-free flour and almond flour in a bowl. Mix in white sugar, baking powder, salt, and cardamom until well combined. Whisk in eggs and cold milk; mix until just combined. Pour in melted butter from the small skillet and stir until batter is mixed thoroughly. Pour batter over pineapple slices in the 12-inch skillet. Use a spatula to smooth out surface and spread evenly.
- Bake in the preheated oven until cake begins to bubble around the edges, the top is browned, and a toothpick inserted into the center comes out clean, 30 to 35 minutes. Let cool in the skillet for 10 minutes.
- Run a knife around the edge of the cake to loosen it from the skillet. Place a large plate on top of the skillet and flip over, presenting the cake with pineapple slices on top. Garnish with maraschino cherries.
Nutrition Facts : Calories 285.4 calories, Carbohydrate 37.7 g, Cholesterol 62.3 mg, Fat 14.3 g, Fiber 1.9 g, Protein 3.6 g, SaturatedFat 7.8 g, Sodium 284.9 mg, Sugar 23.9 g
GLUTEN-FREE PINEAPPLE UPSIDE DOWN CAKE
Whip up Betty Crocker™ Gluten Free yellow cake mix to create a delicious fruit-topped dessert.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h30m
Yield 9
Number Of Ingredients 10
Steps:
- 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.
- 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.
- 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 loosen 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.
Nutrition Facts : Calories 450, Carbohydrate 67 g, Cholesterol 105 mg, Fat 3 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 290 mg, Sugar 44 g, TransFat 1/2 g
Tips:
- Use ripe pineapples. This will ensure that your cakes are moist and flavorful.
- Don't overmix the batter. Overmixing can result in tough cakes.
- Be careful not to overcook the cakes. Overcooked cakes will be dry and crumbly.
- Let the cakes cool completely before inverting them. This will help to prevent them from breaking.
- Serve the cakes warm with a scoop of vanilla ice cream or whipped cream.
Conclusion:
These gluten-free mini pineapple upside-down cakes are a delicious and easy-to-make treat. They are perfect for any occasion, from a casual get-together to a special holiday dinner. With their moist and fluffy texture, sweet and tangy pineapple flavor, and beautiful presentation, these cakes are sure to be a hit with everyone who tries them.
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