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.
Course Dessert
Cuisine American
Keyword cake, gluten free, gluten free desserts, pineapple, upside down cake
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 2
Calories 338kcal
Author Brianne @ Cupcakes & Kale Chips


  • 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


  • 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.


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


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