Adventures in Gluten (and Sugar) Freedom from a southern blogger chick!

Wednesday, June 11, 2008

Fresh Pineapple Upside Down Cake - GF

Last week, for some insane reason, I had a craving for a pineapple upside cake. I could not, for the life of me, get it out of my mind, so I decided I had to make one.

As you know, I lack the GF baking gene in epic proportions. And, since I left the good GF stuff I needed to bake a cake in Milly, I went out to purchase my first off-the-shelf GF cake mix.

What to do? We were Sweetbay, so I grabbed a Gluten Free Pantry Old Fashioned Cake and Cookie Mix.

The verdict? Not bad. Not bad at all.

If you go here you'll see the contents of said mix. For me, it works because there's no sorghum or millet flower. The calories aren't that big, if you check out the link (until you add the brown sugar and the margarine...)

So here's how I made a Fresh Pineapple Upside Down Cake:
One 8 by 8 square baking pan
One whole fresh pineapple, cut into rings or planks. (OK, use canned in juice if you have to. Chucks or spears would also work, but use the pineapple in juice, and make sure you blot them dry.)
One cup dark brown sugar
One stick margarine (or butter, or dairy free fat substitute)
One box GF white (or yellow) cake mix

Prepare cake mix on box as directed. ( I used organic eggs and rice milk; you can make this mix dairy or egg free if you like).
Melt one stick of margarine and place in the bottom of the pan. Dribble the brown sugar over the butter so it absorbs, and then lay about six slices of pineapple on top of the brown sugar. You can load it up an layer it, like the picture, if you want to. If you're a sadist and like cherries, add some of them, but I didn't because they're filled with HFCS, and I didn't want any of that on my cake.

Top with cake mix and bake as the package directs for the cake. When done, (You can test this cake by traditional means) immediately invert the cake onto a serving plate so the pineapple and caramel will pour out over the cake.

The corners of the cake will be all caramel-ly, and the pineapple will be fresh and moist.

Now, if you have a Whole Foods, you can find a 365 Recipe Whole Foods Brand GF Cake and Cookie Mix, and it's virtually the same. But I've found that the GFP White Cake and Cookie Mix is widely available at about $4 a box. If you're not GF -- use a regular yellow cake mix and use a larger pan (13 by 9) and follow the directions. Works just the same.

Much love, and no, I didn't save any for you!


Gluten Free Steve said...

Look at you go - baking! And you didn't think you had the gene in you! I'm kvelling...

Shelley said...

Ginger, I have "stumbled" across your blog b/c I have developed a celiac-type/gluten sensitivity... and I have a feeling I will be frequenting your blog very often... it is so very helpful (and funny!)

you can find me at and also over in B'ham, AL!

thanks and I'm sure you'll hear from me again!

The Bouceks said...

That sounds like a pregnancy craving to me. Who in the world craves Pineapple Upside Down Cake? :-)

Vittoria said...

Someone who's never had a pineapple upsidedown cake! That's who craves one.

I've seen them at picnics and such and never been able to try them, but this I might have to try.

And I probably won't share it either!

The Good Eatah said...

Pineapple Upside Down Cake is my all time favorite dessert and I haven't had it since going GF (over a year!) So, your post if very exciting to me. I can't wait to make this.

Thanks, Ginger!

Tiffany said...

My husband is a southern boy at heart, so I will have to make it for him :) Tasty!

Anonymous said...

Wow! That sounds so yummy. I may have to make that, TODAY! I'll let you know how yummy it is! Thanks.