I saw this cake online and just had to make a gluten free version. I love the idea of fruit combined within cake, the moisture it brings is delicious, especially when gluten free can usually be quite dry. When I tested this out on a few of my friends they said they couldn’t even tell it was gluten free, and of course that is always the aim.

I love the appearance of this cake – it looks impressive, which is great considering how simple it is to make!

pineapple cake 4


  • 100g butter (softened)
  • 100g golden caster sugar
  • 100g gluten free self raising flour
  • 2 eggs
  • 1 teaspoon of baking powder
  • 1 teaspoon vanilla essence
  • 2 tablespoons natural yoghurt

For the glaze

  • 50g butter
  • 50g light or dark soft brown sugar
  • Pineapple rings (tinned in juice is easiest)
  • Glacé cherries approx 6


  1. Preheat the oven to 160C/Gas Mark 3
  2. Make the glaze first. Cream together the soft brown sugar and 50g of the butter. Spread this across the base and a quarter the way up the sides of a round cake tin.
  3. Place the pineapple slices over the top and arrange how you like. Put the cherries in the centre of each pineapple ring.
  4. Next make the cake. Mix all the ingredients in a bowl along with a splash of the pineapple juice from the tin with an electric whisk until smooth.
  5. Pour the mix over the pineapples and level out.
  6. Bake for 30-35 minutes until you can put a skewer through the sponge and it comes out clean.
  7. Leave to cool slightly before turning the cake out onto a plate.
  8. Enjoy!

Hope you like this one!



pineapple cake 3


1 Comment

  1. 27th January 2016 / 6:58 pm

    This looks lovely! I might have a non-celiac gluten allergy so I’ve been collecting gluten-free recipes and I’m so happy to add this to the list! Thanks!

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