Here’s a delicious gluten-free MINI PINEAPPLE FLIPS recipe — soft vanilla cakes flipped over a sticky pineapple topping. Perfect for personal treats or entertaining!
🍍 GF MINI PINEAPPLE FLIPS (Mini Pineapple Upside-Down Cakes)
✅ Gluten-Free | Makes 6-8 mini cakes
Ingredients
🍍Topping:
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3 tbsp unsalted butter (melted)
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⅓ cup brown sugar (packed)
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Pineapple rings or chunks (fresh or canned, drained)
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Maraschino cherries (optional – 1 per cake)
🍰 Cake Batter:
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¾ cup gluten-free all-purpose flour blend (with xanthan gum)
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½ tsp baking powder
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¼ tsp baking soda
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⅛ tsp salt
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¼ cup unsalted butter (softened)
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⅓ cup granulated sugar
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1 large egg (room temp)
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1 tsp vanilla extract
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¼ cup sour cream or Greek yogurt
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2 tbsp pineapple juice or milk
Instructions
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Preheat oven to 175°C (350°F). Grease a muffin tin or mini cake pan well.
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Prepare topping:
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Spoon ½ tbsp melted butter and 2 tsp brown sugar into each cup.
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Place a pineapple ring (trimmed to fit) or a few chunks on top.
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Add a cherry in the center if using.
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Mix dry ingredients:
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Whisk together flour, baking powder, baking soda, and salt.
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Cream butter & sugar:
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In another bowl, beat softened butter and sugar until fluffy.
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Add egg and vanilla. Beat well.
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Combine:
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Mix in sour cream and pineapple juice.
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Gradually fold in dry ingredients until smooth.
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Spoon batter over pineapple (about ¾ full in each cup). Smooth the tops.
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Bake for 18–22 minutes or until golden and a toothpick comes out clean.
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Cool 5 mins, then run a knife around edges and carefully flip onto a tray or plate while still warm.
💡 Tips
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Don’t let them cool too long before flipping, or the topping may stick.
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Can be made dairy-free with vegan butter and plant yogurt.
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Add a pinch of cinnamon to the topping for a twist.
