Mini Pineapple Upside Down Cakes and 7 Reasons To Eat Them

Gluten Free Pineapple Upside Down Cake

It is time to celebrate the lovely mommies this weekend.

I know that for me, I really would love nothing more than to spend my day getting lost in the book that has been waiting patiently for me on my nightstand, or diving into the magazines that are piling up too high in my basket by the couch.

I would also love to watch the laundry magically fold itself and, better yet…put itself away!

Oh. And having my most favorite dessert ever magically appear? That would be incredible.

While I am hoping at least one of the things above might happen this weekend, I am thinking the Gluten-Free and easily Dairy-Free Mini Pineapple Upside Down Cakes (aka: my favorite dessert) probably won’t.

Although my husband can whip up a mean breakfast and handle a massive grill with expertise and precision, his baking skills would fall into the “nada” category (minus one rather surprisingly successful pecan pie adventure that he embarked on last year).

But perhaps some of you mamas may be lucky enough to have someone whip these up for you. Or, maybe you might want to whip these up for another special woman in your life this weekend! These little babies would definitely let them know how much you appreciate them! ;)

And the best part of these little cakes is that you can even look at the healthy side of them to make yourself feel better.

Did you know that there are multiple health benefits to Pineapples?

Health Benefits of Pineapple

Here are 7 Health Benefits of Pineapple and why it would be a great idea to include more of them in your diet…and DEFINITELY into this dessert.

  1. Pineapples are helpful for digestion because they are rich in bromelain, a proteolytic enzyme, that breaks down proteins and helps the body to digest them more efficiently.
  2. Pineapples are high in Manganese, a mineral that is critical to the development of strong bones and connective tissue – a cup of fresh pineapple provieds nearly 75% of the recommended daily amount.
  3. Pineapples have anti-inflammatory effects, also due to the enzyme bromelain that can help to alleviate joint pain and aid in patients suffering from arthritis.
  4. Pineapples are especially high in Vitamin C, and when working in conjunction with the bromelain, can also help to reduce mucous production in the throat. Eating pineapple daily has been shown to reduce the frequency of sinus infections and allergy-related issues.
  5. Pineapples are low in calories (only 50 calories/100g) and contains no saturated fat or cholesterol; but are rich in soluble and insoluble fiber like pectin, which in turn also aids digestion and can help to alleviate constipation.
  6. Pineapple juice has been reported to lessen the severity of morning sickness.
  7. Pineapple has been noted to have anti-clotting and anti-cancer properties, also due to the bromelain.
  8. Fresh pineapple juice is useful in removing intestinal worms (just in case you find yourself with a case of these).

And now for a way to get in that pineapple…and make sure to save some of the fruit to serve along side your cakes.

Mini Gluten-Free Pineapple Upside-Down Cakes

Also Nut-free and Very Easily Dairy-free and Egg-free

Ingredients:

Topping:

6 teaspoons Coconut Palm Sugar (OR Brown Sugar)

2 tablespoons Butter, melted, divided (FOR DAIRY-FREE: use Coconut Oil, room temperature)

1/4 cup Fresh Pineapple Pieces, thinly sliced

Cake:

1/2 cup Superfine Brown Rice Flour (such as Authentic Foods brand)

1/4 cup Millet Flour OR Almond Flour

3 tablespoons Arrowroot Starch

1 teaspoon Baking Powder, Aluminum Free

1/4 teaspoon Baking Soda

1/2 teaspoon Xanthan Gum

1/4 teaspoon Fine Sea Salt

3 tablespoons Butter, Softened at Room Temperature (FOR DAIRY FREE: use Coconut Oil)

3 tablespoons Coconut Oil (IF DAIRY FREE: just use 6 Tbsp Coconut Oil and NO Butter)

1/2 cup Coconut Palm Sugar (or Granulated Sugar)

1 Egg (FOR EGG FREE: Mix together in small bowl: 1 1/2 Tbsp Unsweetened Applesauce with 3/4 tsp additional Baking Powder with 1 Tbsp Warm Water and with 3/4 tsp Ener G Egg Replacer – use mixture where you would add eggs)

1 tablespoon Vanilla

1/3 cup + 2 tablespoons Buttermilk (FOR DAIRY FREE: use So Delicious Plain Cultured Coconut Milk Yogurt + 1 1/2 tsp Lemon Juice, let sit for 5 minutes)

Directions:

1. Preheat oven to 350 degrees. Lightly grease 4 Oven-safe Eight-Ounce Ramekins with Coconut Oil. Sprinkle 1 1/2 tsp of Coconut Palm Sugar (or Brown Sugar) into bottom of each ramekin. Then place pineapple pieces around the bottom.

2. Pour 1/2 Tbsp of melted butter (or Coconut Oil in liquid form) into each ramekin. Place ramekins into oven for 5 minutes until butter starts to bubble. Carefully remove ramekins from oven.

3. In a medium bowl, whisk together until airy: Superfine Brown Rice Flour, Millet (or Almond Flour), Arrowroot Starch, Baking Powder, Baking Soda, and Sea Salt.

4. In bowl of stand mixer, add: Softened Butter, Coconut Oil, and Sugar. Beat on medium-high for 3 minutes until becomes light and fluffy. Add egg (or Egg-replacer) and vanilla. Stop to scrape down sides.

5. Add half of the flour mixture, then all of the buttermilk (or dairy-free substitute), then the rest of the flour mixture and mix until just blended.

6. Pour batter into hot ramekins, only filling 2/3 full (note, you may have a little extra batter). Bake for 20 minutes, or until toothpick comes out clean. Let cool for ten minutes, run knife around edges, then remove from mold and flip onto serving plate. Serve with your dairy or dairy-free choice of vanilla ice-cream.

Kim Maes is the creator of the Cook It Allergy Free iPhone and iPad Apps, which customize recipes to meet multiple food allergy needs. She also writes the recipe blog Cook It Allergy Free, where she shares her passion for teaching others how easy and delicious it can be to eat whole, pure allergy-friendly meals that the entire family will enjoy. Kim went back to receive a Master’s Degree in Holistic Nutrition after her son and her husband were diagnosed with Celiac Disease and other food sensitivities.

25 Responses to Mini Pineapple Upside Down Cakes and 7 Reasons To Eat Them

  • Kim Lutz says:

    I love, love, love pineapple upside down cake. Maybe I’ll leave this post up so my husband sees it and decides to bake them up for me!

    [Reply]

  • Alisa says:

    Eating is always such a healthy journey with you Kim! I never thought of all the benefits of pineapple.

    The cake sounds delicious! I’ve always loved brown sugar with pineapple, and can imagine that coconut sugar is equally yummy.

    [Reply]

  • melissa says:

    how many calories are in these?

    [Reply]

    Kim Maes Reply:

    @melissa, I have not calculated the nutrition content for these, yet. If I do, I will come back and let you know, Melissa! :)

    [Reply]

    melissa Reply:

    thanks!

    [Reply]

  • Kim Maes says:

    @Alisa, Always have to find a healthy spin on dessert. Takes some of that guilt away, Alisa! ;)

    [Reply]

  • Kim Maes says:

    @Kim Lutz, Haha! Good luck, Kim! That has not worked out so well for me yet. LOL :)

    [Reply]

  • Alta says:

    These look so pretty! Wishing they would magically appear for me, too!

    [Reply]

    Kim Maes Reply:

    @Alta, We need some dessert making fairies in our lives. That, or we just need to give our husbands baking lessons. :)

    [Reply]

  • Ricki says:

    I adore pineapple! Believe it or not, I’ve never made a pineapple upside down cake. But you make it sound easy!

    [Reply]

    Kim Maes Reply:

    @Ricki, Ricki, these are so super simple to do. And they cook up really quick, which is really nice when you want a quick treat. :)

    [Reply]

  • I only need one reason to eat them – they looks amazing!!!

    [Reply]

    Kim Maes Reply:

    @Carol, Simply Gluten Free, Haha! Thanks! I guess we should not really need a reason to eat dessert anyway, right? :)

    [Reply]

  • Vicky says:

    I’m seeing a lot of pineapple upside down cakes recently and it’s funny because I’m going to be posting a recipe too soon! Loving the love for them, one of my favourite desserts and don’t they look so inviting when they’re made in individual pots!

    [Reply]

    Kim Maes Reply:

    @Vicky, I guess since Pineapples are everywhere in the stores right now, this is just one of those desserts that you immediately think of when trying to decide what to do with the fruit! We all must be thinking alike right now! It was my absolute childhood favorite dessert and now at least we can eat it again, just in a healthier and safe version! :)

    [Reply]

  • LOVE pineapple cake, and those photos just SOLD ME.
    Thankyou for listing dairy free, egg free options. I am IN!

    [Reply]

    Kim Maes Reply:

    Haha! Thanks so much, Tess! I have made these as Vegan cakes many times and they still taste just as good! ;)

    [Reply]

  • Such beautiful little cakes, Kim! They inspired me in my recipe creation when you shared them on your blog earlier. Love all the pineapple insight, too! :-) I think it’s #1 that makes pineapple helpful when one has been “glutened.”

    Shirley

    [Reply]

    Kim Maes Reply:

    Shirley, you are so right. The enzymatic properties of pineapple are likely the reason they are so helpful when you are glutened! :)

    [Reply]

  • Oh thank you thank you thank you for this! I have been secretly mourning the loss of my pineapple upside down cake..

    [Reply]

    Kim Maes Reply:

    Misty, you and I both. I mourned my loss of it too. That is what prompted me to make a safe version for our family (namely ME)! ;D

    [Reply]

  • Vernice Glenn says:

    I love pineapple. I eat it to lose my weight. But this pineapple cakes look so tempting and delicious. My mouth waters…Thanks for nice share!!!
    http://originalcialis.com/

    [Reply]

  • Kathy says:

    Quick question, light and fluffy, for coconut oil and sugar??? I wasn’t clear if the oil is melted or soft? Love the recipe, trying it out as I am writing. HOpe to get a great return, thank you

    [Reply]

  • Oh my, I have not had pineapple upside down cake since going gluten free….this recipe looks simply delicious! Can’t wait to try it!

    [Reply]

  • A great recipe! Two questions:
    1. What could I substitute for arrowroot starch? I don’t have this!
    2. Would I still use the same amount of “regular table salt”? I don’t have fine sea salt!

    I have all the other ingredients…hoping I can find good substitutions for these!

    Thanks.

    [Reply]

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