Pineapple Upside-Down Cake


Pineapple Upside-Down Cake

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Servings and Ingredients

1 tbsp. margarine
½ c. gluten-free brown sugar
4 slice(s) pineapple
4 egg yolks
¾ c. white sugar
juice and grated zest from half a lemon
4 egg whites
¾ c. potato starch
1 tsp. gluten-free baking powder


  1. Preheat oven to 350 degrees.
  2. Place margarine and sugar in a 9-inch-square baking dish and place in oven until margarine is melted. Remove pan from oven. Arrange pineapple slices in pan. Set aside.
  3. In a large mixing bowl, beat egg yolks until light. Gradually add sugar, lemon juice and grated rind. Continue beating until creamy.
  4. In a clean bowl, with clean beaters, beat egg whites until stiff but not dry. Gently fold the stiffly beaten egg whites into the egg yolk mixture.
  5. Combine potato starch and baking powder. Fold into the batter.
  6. Carefully pour the batter over the pineapple slices in the pan.
  7. Bake at 350 degrees for 30 minutes.
  8. Invert cake onto a serving platter and let cool.

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