Happy Pineapple Upside-Down Cake Day! Yes, I’m serious! April 20 is the time honored day that was appointed for this most special of desserts, but who really needs an excuse to make this delicious treat!?
I happened upon a perfectly ripe pineapple the other day in the produce section, and inspiration overtook me. I have made plenty of pineapple upside-down cakes, but I decided to mix it up a little this time by making some tasty, healthy gluten-free flours to add into my recipe, and also to bake them into individual ramekins for a pretty presentation. The result was such a super yummy recipe that a party of gluten enjoyers (i.e. – they didn’t know the cakes were gluten-free) fought over the last piece! In other words, you may want to double this recipe, if you intend to share!
Whether you buy or make your own almond or oat flour, using one of those flours in addition to the base of my all purpose flour makes this recipe healthier while adding a subtle, something extra to the flavor, taking a Pineapple Upside-Down Cake from delicious to delightful!
Pineapple Upside-Down Cake
To make Almond Flour/Meal or Oat Flour: Follow easy directions with this link!
To Make Cake:
Preheat oven to 350° F (static) or 325° F (convection).
Oil, then sprinkle with brown sugar the bottoms of one 8 –inch round cake pan and one large ramekin or 4 small ramekins. Arrange pineapple rings to cover the bottoms of the pans and insert cherries into the centers of the rings and between rings in any decorative pattern. Set aside.
In a large bowl, whisk together all dry ingredients including brown sugar, then set aside.
**Cut two other pineapple rings into chunks, then purée in a blender or food processor. Remove 2 tablespoons of liquid and set aside. (Use any leftovers in a smoothie or fruity cocktail!)
In a large mixing bowl, beat the eggs until light. Add the cream cheese, yogurt, pineapple juice and vanilla extract, mixing until well blended. Slowly add the dry ingredients, mixing an additional 2 minutes after all ingredients are combined. The batter will be smooth, but thin.
Pour the batter into the prepared cake pans, covering the pineapple rings and sugar. Bake for 40-45 minutes for 8-inch pan; 35 minutes for large ramekin or 30 minutes for small ramekin. Test with a skewer or cake tester before removing from oven – continue cooking until tester inserted into the cakes comes out clean. Invert cakes onto plates to cool (loosen with a butter knife around the edges) until the cakes drop.