Pineapple Upside Down Cake (Gluten Free) by Lori

Gluten Free Pineapple Upside Down Cake by Lori

Hello, here is the recipe for the cake Sal and I made for the Valley Forge Black Pots Winter Challenge. The recipe came out of "The Lodge Cast Iron Cookbook": It was originally wirtten for the Lodge Drop Biscuit Pan. We doubled the recipe and put it into a 12" Dutch Oven. We used gluten free flour. The original recipe was written for regular flour. Because we didn't have brown sugar we used some molasses, too. Most of us felt that there could have been less sugary goo.

If you want to use this recipe in a 12" DO you'll need to double it.


  • Topping
  • 3 1/2 tablespoons butter [ used 6 as I like a buttery goo ๐Ÿ˜‰ ]
  • 14 tablespoons sugar [ used 12 tablespoons or 3/4 cup but it could have been even less]
  • 7 canned pinapple slices, drained, from a 20 ounce can
  • 7 maraschino cherries, drained
  • Cake [alternately you could use a cake mix and add the cardamom, cinnamon and rum to it.]
  • 1/4 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/8 teaspoon salt
  • 1/4 tps. ground cardamom
  • 1/4 tps. ground cinnamon
  • 1/4 cup milk
  • 1/2 tsp. vanilla extract
  • 1 tablespoon dark rum or additional milk [I used spiced rum as that is what we had]
  • 2 tablespoons butter, at room temperature
  • 1/3 cup granulated sugar
  • 1 large egg


  1. Preheat oven to 350ยบ F. degrees.
  2. Make topping by placing 1/2 tablespoon in each cup of your biscuit pan Sprinkle 2 tbps. in each cup, place a pineapple ring in each cup with a cherry in the center of each ring. [or in your DO].
  3. Make the cake batter by combining the dry ingredients.
  4. In another bowl cream the butter and sugar, then whisk in egg.
  5. Add the dry indredients,alternately with the milk, to the butter and egg mixture.
  6. Beat until smooth.
  7. Divide batter between biscuits. [or pour batter on top of pineapple prepared DO]
  8. Bake for 20-25 minutes. [or until done]
  9. Cool for 5 minutes then invert onto a large plate. [I was advised that flipping this cake would be a bit dangerous. Next time I will line my DO with an aluminum cake pan, placing parchemtne paper 'lifter strips' underneath, to avoid burning myself with hot sugar syrup when flipping.]

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