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Gluten Free Pineapple Upside Down Cake for Two is a mini version of the classic dessert. It is made with simple ingredients and sweetened with a bit of honey for a healthier treat with the sweet flavor you love. Makes just two individual cakes! These might just be one of your favorite gluten free spring desserts.
Disclaimer: This recipe was originally published on February 7, 2017 and developed through a sponsored partnership with Dole Packaged Foods. As always, all opinions are my own. It has been updated for clarity and more useful information.
Gluten Free Pineapple Upside Down Cake for Two is a taste of spring
Winter can be weird. Cold spells, unseasonably warm days. Snow and ice and rain and a general dampness even when it’s not raining.
After months of having a chill in the air, I need to bring a little sunshine into my life, even if it’s in the form of dessert.
Pineapple Upside Down Cake is a classic spring dessert. It is light and sweet with a bright flavor. And even the color makes you think of springtime, whether it reminds you of the shining sun or a vibrant flower.
However, you don’t always want to have an entire cake around, especially if you are like me and you are the only one in the house who needs gluten free desserts. Of course, since this recipe is made with wholesome ingredients and sweetened with just a little honey, I’m actually happy to give it to the kids as a special after-school treat.
Why this Recipe Works
It is seriously to make these fun little cakes. Of course, it starts by dropping a pineapple in the bottom so that when it is flipped, it ends up on top. Then all you have to do is stir together a few simple ingredients, bake, flip, 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). 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.
Even if you aren’t gluten free, you still might already have everything you need to make these tasty little cakes. Let’s get started!
- Honey: Some will be used for the glaze on the cakes and the rest in the batter.
- Butter: Unsalted is preferred. You will be melting it, so it is not necessary to be at room temperature.
- Pineapple slices: Use the canned rings in juice so that you don’t add excess sugar from those packed in syrup.
- Almond flour
- Oat flour: You can buy this, or just pulse oats in your blender or food processor until you have a powder. Use certified gluten free oats, if necessary
- Baking powder
How to make Mini Pineapple Upside Down Cakes
- Preparations: Preheat the oven to 350°F and grease two 4 oz. ramekins.
- Make the topping: Melt honey and butter, and divide between the ramekins. Place one pineapple slice in the bottom of each ramekin.
- Make the batter: Mix the dry ingredients together, then stir in the vanilla, egg, and remaining honey until combined.
- Bake the cakes: Divide the batter between the ramekins and bake for 16-18 minutes or until set in the middle and a toothpick comes out clean.
- Cool and flip: Let cool for 5-10 minutes before running a knife around the edge and flipping the cakes out of the ramekins onto a plate.
Can you make Gluten Free Pineapple Upside Down Cake in advance?
You can make them the night before or even keep them wrapped in the refrigerator for a day or two. I would not recommend freezing them, though. The pineapple, once frozen and thawed, will get mushy and not have an appealing texture.
Can you double the recipe?
Want cake for the family? Each person can have half a cake with a scoop of ice cream or frozen yogurt, or simply double or triple the recipe. It doesn’t take any longer to make and you can each still have your own cake.
Where’s the cherry?
If you just can’t have pineapple upside down cake without a cherry in the middle of the pineapple ring, feel free to add a frozen or maraschino cherry before you pour in the batter.
What Kind of Pineapple to Use
It doesn’t get any more classic than using Dole Pineapple Slices on your gluten free pineapple upside down 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.
More Dole Pineapple Recipes
- Pineapple Glazed Ham
- Pineapple Pecan Baked Brie
- Tropical Smoothie Bowl
- Pineapple Coconut Energy Balls
- Pineapple Glazed Green Beans with Pecans
What Ramekins Do I Need?
The most common question I get is what size ramekins to make these mini cakes in. I use 6 oz. ramekins like these. They are the perfect size to fit the pineapple ring. And the batter is just the right amount to bake to a lovely golden brown on the outside while being cooked through but not dry in the middle.
Gluten Free Pineapple Upside Down Cakes for Two
- 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.
- Divide the batter between the ramekins. 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.