Gluten Free Pineapple Upside Down Cake for Two

2/7/17

Gluten Free Pineapple Upside Down Cake for Two is an easy recipe for two little individual snack cakes that are made with a few simple ingredients, plus sweetened only with a bit of honey making them a better-for-you dessert or even a special after school snack. These are definitely one of the best gluten free spring desserts.

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Disclaimer: This recipe was developed through a sponsored partnership with Dole Packaged Foods. As always, all opinions are my own.

What a weird winter. We’ve had a few cold spells, but nothing terrible, and it seems like we’ve had more unseasonably warm days here in Maryland. There’s been almost no snow, but it has been somewhat damp even when it’s not raining. So you would think this would all be a good thing, right?

Wrong.

You guys, this warmish, dampish winter is prime conditions for… GERMS! And my house has certainly fallen victim. So far the count is two stomach bugs, four sinus infections, a smattering of colds, and one round of strep throat. And we still have to make it through February and early March.

I think I need to move to the tropics, but in the meantime time I suppose I’ll have to settle for bringing the tropics into my home with a little taste of sunshine…

Gluten Free Pineapple Upside Down Cake for Two will bring a little sunshine to your house too.

Dole Sunshine, that is! And it doesn’t get much easier to make these fun little cakes. Melt some butter and honey together, put in the bottom of a couple of ramekins, add a Dole Pineapple Slice, stir together a few simple ingredients, and bake. Then flip them over on a plate and get ready to dig in.

Yes, they are gluten free, but that shouldn’t stop anyone from making these wee bitty gluten free pineapple upside down cakes. I am not a fan of having to mix together a laundry list of different flours and starches and gums, so these little guys are made with just almond flour and oat flour (which is just oats ground in a blender), yet they still have a nice, moist, cakey texture. Plus with the nutrition in those ingredients, as well as the pineapple, and the fact that they are sweetened only with a bit of honey, this is a sweet treat that you can feel good about serving to the kiddos or enjoying yourself.

Want cake for the family? Each person can have half a cake with a scoop of ice cream or frozen yogurt, or simply double the recipe. It doesn’t take any longer to make and you can each still have your own cake.

I am proud to be partnering with Dole Packaged Foods to create recipes featuring their highest quality, GMO-free fruits and veggies. You can always find Dole in my freezer and pantry, and often in #BugsLunchbox, so I am thrilled to share ways to use their products to make it easy to get more fruits and veggies in your diet in a no-fuss way. Find out more about their products by following Dole Sunshine on Facebook, Twitter, Instagram, and Pinterest.

If you like this recipe, you’ll also love these treats that you can make with more products from Dole…

• Gluten Free Healthy Hummingbird Cake
• Cranberry Orange Cream Cheese
• Mango Lava Flow Smoothies

And some from my friends…

• Tropical Rice Pudding from Far From Normal
• Strawberry Chocolate Beignets from Ally’s Kitchen
• Pineapple Basil Martini from Dole Packaged Foods

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Here’s the Gluten Free Pineapple Upside Down Cake for Two recipe…

Print Recipe

Gluten Free Pineapple Upside Down Cakes for Two

The classic pineapple upside down cake gets a simple makeover to turn it into a gluten free and healthier single-serving sweet treat.

Prep Time10 mins

Cook Time20 mins

Total Time30 mins

Course: Dessert

Cuisine: American

Keyword: cake, gluten free, gluten free desserts, pineapple, upside down cake

Servings: 2

Calories: 338kcal

Author: Brianne @ Cupcakes & Kale Chips

Ingredients

• 3 Tablespoons honey divided
• 1/2 Tablespoon butter
• 2 Dole Pineapple Slices
• 1/4 cup almond flour
• 1/4 cup oat flour see Note, certified gluten-free, if necessary
• 1 teaspoon baking powder
• 1/8 teaspoon salt
• 1 teaspoon vanilla
• 1 large egg

Instructions

• Preheat the oven to 350°F and grease two 6 oz. ramekins.
• Melt 1 Tablespoon honey and the butter in a small bowl in the microwave or a small saucepan on the stove. Divide the honey-butter mixture between the ramekins and place one pineapple slice in the bottom of each ramekin.
• In a small bowl, mix together the almond flour, oat flour, baking powder, and salt. Add the vanilla, egg, and remaining 2 Tablespoons of honey and stir until combined.
• Bake for 16-18 minutes or until set in the middle and a toothpick comes out clean.
• Let cool for 5-10 minutes before running a knife around the edge and flipping the cakes out of the ramekins onto a plate.

Notes

Oat flour can be purchased or made simply by grinding oats into a powder in your blender.

Tried this recipe?Mention @cupcakekalechip or tag #cupcakesandkalechips!

Nutrition

Serving: 1g | Calories: 338kcal | Carbohydrates: 49g | Protein: 8g | Fat: 13g | Saturated Fat: 3g | Cholesterol: 100mg | Sodium: 212mg | Potassium: 362mg | Fiber: 3g | Sugar: 34g | Vitamin A: 250IU | Vitamin C: 5.4mg | Calcium: 147mg | Iron: 2mg

Enjoy!