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Not Too Shabby Gabby

Gluten Free with a side of Paleo for the everyday kitchen.

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You are here: Home / baked Goods / Gluten Free Pineapple Upside Down Cupcakes

August 14, 2015

Gluten Free Pineapple Upside Down Cupcakes

Hello all! GFPUDCCV

I hope you have had a great week! All I have to say is TGIF! It has been a super long between already planning for Christmas shows for the store! I can’t believe that it is already August let alone thinking about Christmas already! But planning is key! I don’t want summer to end (okay maybe just get a little bit cooler) I was born and raised in the Florida sunshine. I like snow maybe once a year. Then it can go away! 

Today I have a recipe that I have played with for some time now. I think I have it just perfect this time. It is a messy one but the messier the more yummy the product is! This tiny cakes were perfect for an after dinner dessert when you only want a morsel of something! I was quite happy with it and I am not a pineapple person! 

The sugar carmelized perfectly over the cakes and the cake wasn’t dense and was just sweet enough. I don’t like having an overly sweet cake in this because the carmelizing of the pineapple and the sugar makes it sweet enough! These little cakes were so yummy! Pineapple upside down cake is my Dad’s favorite thing to eat and he really liked it so you know it is good then! 

Gluten Free Upside Down Cupcakes: 


2 can of Pineapple chunksor Tidbits (20 ounces and 8 ounces) 

1/3 cup melted butter (or Coconut Oil) 

1/3 cup Coconut Palm Sugar 

1/2 cup Cup Brown Rice Flour 

1/4 cup Tapioca Starch 

1/2 tsp Xanthan Gum 

1/2 tsp Salt 

3/4 cup Coconut Palm Sugar 

1/4 cup Butter Softened (makes it fluffy) 

1/2 cup Pineapple juice (can be from the pineapple cans above)

1 egg

1/2 tsp Vanilla 

preheat oven to 350 degrees Fahrenheit.

Make sure to spray nonstick spray in your muffin tin really well! 

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Melt your butter or oil and then mix it with your 1/3 cup coconut palm sugar. Then place a scant 2 tsp of the mixture into each well of your muffin tin. If you are short a little bit just mix a little more sugar (tsp) into the rest of the butter. 

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Place 4-5 chunks or tidbits of pineapple into the bottom of each well. 

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In a mixing bowl or stand mixer mix together your sugar, butter, juice, egg and vanilla. Then mix in your flour, tapioca starch, xanthan gum, baking powder and salt into the wet mixture.

Divide the batter into the muffin tin equally. bake for about 24 minutes or place a toothpick inside the cake and see if it comes out clean. 

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Let sit the muffin tin for about 5 minutes after oven and cover a cooling rack with parchment paper. Take a knife and gently go around the sides of the cakes enough to loosen them. Then take the cooling rack and place on top of the muffin tin. Turn pan upside down and the contents will be in the parchment paper when lifted. GFPUDCC

Let them finish cooling completely and then dress them with some whipped cream and a cherry! 

Perfect dessert! They are a bit messy but the messier the better! I would rather use the tidbits because they are smaller bits of pineapple but it is really up to you! 

You can follow along on all my crazy adventures in and out of the kitchen on Twitter (@Not2ShabbyGabby), Instagram (@notshabbygabby), Pinterest (@Not2ShabbyGabby) or Facebook! 

I hope you have a blessed weekend! 

Deliciously, 

Gabby 

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Filed Under: baked Goods, gluten free Tagged With: baked good, gluten free, pineapple upside down cake

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Comments

  1. Melinda says

    August 14, 2015 at 3:44 pm

    Groan! All your recipes sound so good! Im trying to lose weight here! Lol
    Good thing I’m too lazy to cook. This one is especially tempting!
    Melinda

    Reply
  2. Kim @The Baking ChocolaTess says

    August 14, 2015 at 6:00 pm

    They look delish!!

    Reply
  3. Winnie says

    August 17, 2015 at 2:05 pm

    OMG – these are GORGEOUS cupcakes !!
    They look cute and super delicious

    Reply
  4. Chrissa - Physical Kitchness says

    August 20, 2015 at 11:43 am

    YAY!!! I love gluten free treats and these are sooooo cute. I think I will have to make these for a Labor Day BBQ get together. Glad I found your post on the Create It Thursday link party!

    Reply
  5. Jill says

    August 21, 2015 at 3:38 pm

    Hi there
    Just stopped by to let you know that I featured this on my Saturday Spotlight post this week!
    Saturday Spotlight
    Thanks again for linking up! Hope you have a great weekend!
    Jill @ Creating my way to Success

    Reply
    • NotTooShabbyGabby says

      August 21, 2015 at 8:41 pm

      thanks Jill! They are super yummy!

      Reply
  6. Stephanie says

    August 21, 2015 at 7:08 pm

    YUM! Thank you so much for linking up at Tasty Tuesday! This post has been pinned on the Tasty Tuesday Pinterest board! I love having you and can’t wait to see you next week!

    Reply
  7. carrie@northwoods scrapbook says

    August 22, 2015 at 3:13 pm

    I have an Aunt that needs to eat gluten-free and this recipe will be wonderful to keep for her too! They look delicious!! Thanks for sharing and have a wonderful weekend. xo

    Reply
  8. CJ Huang says

    August 28, 2015 at 9:52 am

    I’m loving how you did the pineapple. Looks like a flower when you take it out. 🙂 Thanks for stopping by and sharing this on Five Friday Finds! I’m looking forward to what you share this week. 🙂

    Reply

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I am a lover of all thing cute, cuddly, sweet and colorful. I prefer to be in the kitchen but love to take adventures! I am a social media director who is all about having fun! My life is one adventure after another and you see!

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