You may have noticed that posts have been a little scarce lately here at Chasing My Halo. Besides the normal summer madness, we’re in the process of moving and it is not.fun :(. So I thought I’d bring some joy to this blog (and you!) by introducing you to Jennifer, a local food blogger who is amazing! Seriously, go check her out after you wipe the drool off from this recipe below. Pineapple Upside Down Cake is one of my favorites, and believe you me, I’ll be making this at home. As soon as I can find all my kitchen utensils from the boxes….
Gluten Free Dairy Free Pineapple Upside Down Cake
This is a very special dessert, near and dear to my heart. You see, this was my Grandfather’s favorite dessert. It was the very last dessert I ever made for him. And once he left the Earth, I had a very hard time making it again. It took me until his birthday nearly a year later to make it again. I knew he would have asked for it and I wanted to celebrate him that day. Even though it was a gluten free cake he absolutely loved it and would tell me how delicious it was and ask for, “just a little bit more to go with my tea.” So today here I sit with my cup of black tea and my slice of pineapple upside down cake and I feel like a part of him is here with me, sharing this moment and what a beautiful amazing moment it is.
He would be so proud of me, displaying my delicious baked goods. He loved them all and I would have him over for tea and muffins, or his favorite cookies (any I made were his favorite!)And his smile made me warm inside.
This cake is so delicious. It is not too sweet, just the right amount. The burst of pineapple with the fluffy yellow cake is the perfect ratio to enjoy with a cup of tea or coffee. How beautiful it would be on display for a brunch or tea, or just simply to have some delicious cake.
Whether or not you are gluten free or dairy free this cake doesn’t taste like it is. If you have a friend or family member that might have a food allergy or intolerance this would be a wonderful treat to serve for them. I hope you enjoy this cake as much as my Family and I do.
2 ½ Cup GF All Purpose Flour (My blend consists of 4 Cups Brown Rice Flour, 1 Cup Potato Starch, 1 Cup Tapioca Flour and mixed well together)
1 Tsp. Xanthan Gum
2 Tsp. Baking Powder
2 Tsp. Baking Soda
¼ Tsp. Salt (Dash)
1 Cup Water (Boiled)
1/2 Cup Dairy Free Milk
1 Cup Sugar
1/3 Cup Dairy Free Butter
2 Tbsp. Coconut Oil
1 Tbsp. Vanilla
1 Can of pineapple rings (Reserve ½ cup of the juice for the cake batter)
2 Tbsp. Dairy Free Butter (I used Earths Best)
3 Tbsp. Brown Sugar
Start with making the cake. Preheat oven to 350. Boil the water in the sauce pan with ½ cup of sugar for about 3 minutes. Allow to cool. In your stand mixer blend the other ½ cup of sugar with the butter and melted coconut oil. Add the milk and a ½ cup of the pineapple juice from the can of pineapple rings; add the cooled water and sugar mixture. (The mixer should be going the entire time) Add the eggs, vanilla, salt, baking soda, baking powder, xanthan gum and all-purpose flour. Beat on medium for about 5 minutes until your batter is almost a pudding like consistency. In your cake pan you will need to grease it, I use coconut Oil. Melt the dairy free butter and add the brown sugar and mix up, pour it into the bottom of the pan. Place pineapple rings on top of the brown sugar mixture and put the cherries in between the pineapple rings. Pour the cake batter on top. You will have leftover batter, either make 2 round pineapple upside down cakes or use the remaining batter to make cupcakes. You can pour brown sugar mixture onto the bottom of the muffins tin, add a pineapple ring with a cherry and then pour batter on top of it. An 8 inch round will take about 35-40 minutes to cook or until a toothpick comes out clean.
About Jennifer and Living Freely Gluten Free
Hi, I am Jennifer and I am a Mother of two. We are a gluten free and dairy free family living on a budget. Through healthy food, I am able to find happiness and joy. I hope I am able to help you on your journey.