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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.
Table of Contents
- Gluten Free Pineapple Upside Down Cake for Two is a taste of spring
- Why this Recipe Works
- Ingredients
- How to make Mini Pineapple Upside Down Cakes
- Can you make Gluten Free Pineapple Upside Down Cake in advance?
- Can you double the recipe?
- Where’s the cherry?
- What Kind of Pineapple to Use
- What Ramekins Do I Need?
- Get the Recipe
- More gluten free desserts for two
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.
Ingredients
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
- Salt
- Vanilla
- Egg
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
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.
- 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.
Notes
Did you make this?
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Just made these for my boyfriend and I ! They were scrumptious and amazingly easy too. Thanks for sharing such yummy recipe
Can you provide a link to the recipe? I can’t seem to find it, thank you!
It’s right there in the bottom of the post.
I’m not seeing the post, just the comments. I’m sure it’s right here in front of my eyes, but not seeing it.
Do you use an ad blocker on your browser? This was a sponsored post, and sometimes ad blockers pick up on certain words and then block out the entire post. If there is a setting that says something similar to “hide placeholders of blocked elements”, you would need to uncheck it.
Oh yes, I do use it, I’ll check that out this afternoon after lunch, TY!
Back before I reacted to gluten, I always liked the carmelized aspect of pineapple upside down cakes. I don’t think honey carmelizes as well…the photos make the pineapple look kind of “raw”… Maybe starting the pineapple/honey part 10 minutes ahead would help. If it doesn’t, I’m resorting to brown sugar next time, since the sweetener has nothing to do with the gluten.
Can you use regular flour or what about coconut flour?
Joy, you can use an equal amount of all-purpose flour in place of the almond flour and/or the oat flour, but bear in mind that if you do that, the recipe will no longer be gluten-free. Coconut flour is very different from any other type of flour, because it absorbs so much moisture, so I don’t know how much to tell you to use.
You’re right, this after winter, warmish weather is the worst. I hope everything is okay with you now?
I don’t have much experience with non-gluten cooking, but I really love pineapples and I will definitely try this recipe out. It sounds delicious and super easy to make too.
Heloise
Thank you, Heloise!
My son likes pineapple very much and this is a great recipe to make a pineapple cake, I am sure he will love it. The ingredients are easy to buy and the instructions is very clear to make. I will recommend my friends this recipe, easy to make. Thank you for sharing!
Thank you, Jennifer. I hope you and your son enjoy the pineapple cake!
Oooh, this is such a great little treat! I love it!
Such pretty little cakes! I never grew up with pineapple upside down cake, but whenever I have it as an adult, I say that I should make it. I love the individual portions in this recipe.
These are so cute my boys would go crazy for them!
LOVE that these are cakes for two! Plus, almond flour is my latest obsession, so I love these!