Gluten Free Pineapple Upside Down Cake Traybake

Name: Gluten Free Pineapple Upside Down Cake Traybake
Prep time: 15 min
Cook time: 50 min
Yield: 9 slices
Ingredients: Caramelised topping; 75g dark brown sugar; 75g margarine; Cake; 7-8 rings pineapple; 7-8 glace cherries; 225g margarine; 225g caster sugar; 225g gluten free self raising flour; 4 large eggs; 2-3tbsp pineapple juice

Enjoy the classic retro cake gluten free, this pineapple upside down traybake recipe is simple to make and perfect for sharing

Recipe by Alison Peters
Added27th July 2025
Prep Time15 Mins
Makes9 slices

Print Recipe

Looking for a retro dessert but gluten free? This pineapple upside down traybake is the perfect throwback treat—made gluten free and ideal for coeliacs and gluten intolerances. With a soft, golden sponge and caramelised pineapple topping, it’s a simple, classic bake that's great for sharing at parties, afternoon tea, or just as a nostalgic family pudding. Easy to make and full of flavour, it’s a must try for anyone! It can also be made dairy free by using a dairy free margarine.

This recipe is

Vegetarian

Contains

Dairy

Method

In a large bowl, cream together the brown sugar and margarine.
Line a 10 inch' square baking tin with greaseproof paper and spread the butter and sugar mix on the base of the tin, press rings of pineapple into the mix and half where necessary to fill the gaps, pop a glace cherry in the centre of each ring.
Cream margarine and caster sugar and then alternately add some gluten free flour and an eggs, beating between each addition until all the gluten free flour and eggs have been added, then beat in the reserved pineapple juice from the can to the cake mix.
Spoon the mix on top of the pineapple and spread over. Bake on gas mark 5/190c for 40-50 mins until golden and skewer comes out clean.
Remove from oven and allow to cool for 5-10 mins before turning out and removing the greaseproof, the bottom now becomes the top.
Slice into 9 pieces and serve!

Nutritional Information (Per Slice)

Cals

529

Carbs

64_g

Fibre

0_g

Fat

29_g

Sugar

34_g

Protein

3_g

Last updated 8th August 2025

Alison Peters has been Coeliac since June 2014 and launched Coeliac Sanctuary in August of that year, and since then has aimed to provide a one stop shop for Coeliacs, from blogs, to recipes, eating out guide and online shop.

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