My family’s tradition at Easter is to serve Pineapple Upside Down Cake. I don’t know if that is a common thing, but that’s what we do and we like it. I think it comes from the fact that pineapple goes well with ham. You have to have the sweet to balance out the salty.
Monash has not tested canned pineapple for FODMAPs, but it’s not too hard to use fresh pineapple for this recipe. I look to the prepared produce section in the grocery store, where I find fresh “cored pineapple.” All you have to do is slice it and there are your pineapple rings!
I actually came up with this recipe last year, but forgot about it after Easter was over. Lucky thing I remembered it for this year! I hope you enjoy this recipe and Happy Spring!
Pineapple Upside Down Cake
Gluten-Free, Gum-Free, Low-FODMAP-Friendly
Servings 8
Ingredients
- 2 tablespoons butter
- 1/2 cup packed brown sugar
- 6 - 7 fresh pineapple slices (1/4" thick)
- 6 - 7 maraschino cherries (not low-FODMAP - optional)
- 1 3/4 cups Dianne's Gum-Free, Gluten-Free, Low-FODMAP Flour Blend
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 6 tablespoons unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1/2 cup lactose-free milk
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350 degrees F. Coat bottom and sides of a 9" round cake pan with cooking spray.
- In a small saucepan, melt the 2 tablespoons butter over low heat; stir in the brown sugar. Spread mixture in bottom of pan. Arrange pineapple slices on top of brown sugar mixture, with a maraschino cherry in the middle of each. Set aside.
- Measure the flour blend by lightly spooning into measuring cup and leveling off with the back of a knife. Whisk together the flour blend, baking powder and salt in a medium bowl.
- In large mixing bowl, beat the 6 tablespoons softened butter and granulated sugar on medium speed until light and fluffy, about 2 minutes. Beat in the eggs, milk, and vanilla until smooth. Slowly add the flour mixture while mixing on low speed. Blend until batter is smooth.
- Carefully spread batter over pineapple slices in prepared cake pan. Bake 55 to 60 minutes, or until toothpick inserted near center comes out clean.
- Immediately from the oven, run a knife around the edge of cake to loosen from the pan sides. Invert onto serving plate.
- Cool completely and serve with whipped cream, if desired.
Notes
This recipe does have quite a bit of sugar, so use your judgement for how large of a piece you will be able to tolerate.
I made this for a family function so I could have dessert, using fresh pineapple. I never even got a piece, as the rest of the family devoured it and asked for the recipe. I came home and made another one, and I have to agree with my family that it's awesomely delicious! But I'm not sharing the second one I made with anybody!