Mmmmmm, Pineapple upside down cake! The kids had some friends over this morning and we needed a project to do together to break the ice. The cake was just the trick! They did the measuring, the mixing, and even cracked the eggs. By the time the pineapples were in place they were all ready to run off and play together while the cake baked, and a good time was had by all! They did a fabulous job, too…it was a very yummy cake. This recipe is moist and flavorful, and holds together just like a regular gluten cake. The base is very similar to the Strawberry Birthday Cake, and both cakes get their moist texture from mayonnaise. It sounds really nasty, but you honestly don’t taste it at all! The recipe calls for a little less sugar, the pineapple juice makes up for it.
I have included suggestions for how to do it without dairy, soy and eggs. It’s naturally dairy and soy free, though. It’s a fun recipe to do with kids and it’s quick, just whip it up, bake it and dump it out. No need for layers or frosting!
1 1/2 cups white rice flour
3/4 cups tapioca flour
1 teaspoon salt
1 teaspoon baking soda
3 teaspoons baking powder
1 teaspoon xanthan gum
4 eggs (or egg replacer for 4 eggs)
1 cup white sugar (we use fructose)
2/3 cup mayonnaise (Plamil plain mayo is egg, dairy and soy free. It does contain pea protein.)
1 cup Pineapple Juice (from can)
2 teaspoons lemon juice
1 can pineapple rings (12 rings)
6 maraschino cherries, halved
Preheat over to 350 degrees F. Grease one 9×13 inch cake pan or lasagna dish. Mix the dry ingredients except for the sugar in one bowl, mix eggs, sugar, lemon juice, mayo and sugar in a different bowl until well combined. Add the flour mixture a bit at a time, alternating with the pineapple juice. Stir until smooth.
On the greased pan, arrange the pineapple rings in evenly spaced rows. Place one half cherry in the center of each ring. Carefully pour the cake batter over the pineapples, scraping the bowl as you pour. Spread the batter evenly over the pineapples with a spatula if you need to.
Bake for 25 minutes our until a toothpick comes out clean. Let cool for 5 minutes. Place a cookie sheet over the top of the pan, then invert the cake onto the cookie sheet. Let the cake cool another 10 minutes, then slice and enjoy!
Make it dairy free: This cake is already dairy free. Just make sure your mayo is dairy free!
Make it soy free: This cake is already soy free, if your mayonnaise is soy free.
Make it egg free: Use egg replacer according to package directions instead of the eggs. Add 2/3 cup extra liquid, plus one teaspoon extra xanthan gum. Use egg, dairy and soy free mayonnaise.