Thursday, September 19, 2013

Gluten Free Piña Colada Upside-Down Cake

I have a family reunion on Labor day ever year. This is a special time for my Dad and I because before the death of my mother and due to her health issues they never attended his family reunion. After her death he mentioned that he would like to go and I volunteered to go with him. Now if no one goes with him he doesn't go.

We get up with the chickens on Monday morning I cook and dress. We pack up the car or his truck which ever he decides and head to Gadsden, Alabama to visit with the Thacker family. Dad feels he has to be in control on this trip because once in the past when he was ready to go and I was visiting cousins because we were in my car I told him I had the keys so to settle down and we'd leave in a few minutes. Well he hasn't forgotten that he told me then, "you may do this to me today but never again". Now don't get me wrong I love my Dad and he loves me. Our family is very pick-able; so I said this without offending him but he wants to be sure that when he gets ready to leave he has control of those car keys. Oh, my word has he gets older and his driving worsens what am I going to do?

I always take a main dish and dessert to the reunion so if nothing else I have this to eat. I have never been limited to just what I take but as the cooks of the family are aging you never know. One day we may just have bought fried chicken.

This year I have chosen my Gluten Free Lasagna For a Crowd and this lovely cake that I am converting to Gluten Free. You may find my Lasagna recipe in a past blog by click on the name above.

Everything was great. I couldn't get enough of this cake and apparently no one else could either.  The night we returned home Dad ate three pieces after a big supper. The photo looks like I burnt some of the brown sugar abut y'all it tasted good!!!

Make one and tell me what you think! I will be making another one in the future!

Gluten Free Piña Colada Upside-Down Cake


  • 1/4 cup butter
  • 1 cup packed light brown sugar
  • 1 cup shredded coconut
  • 1 can (20 oz) pineapple slices in juice, drained, 4 tablespoons juice reserved
  • 1 box Betty Crocker® Gluten Free yellow cake mix 
  • 1 - 1 oz box vanilla instant pudding 
  • 1 cup Evaporated milk
  • 1/2 cup oil
  • 3 eggs  
  • Heat oven to 350°F. Place butter in 13x9-inch (3-quart) glass baking dish; place in oven until butter is melted.
    Remove baking dish from oven. Sprinkle brown sugar evenly over melted butter. Sprinkle coconut over brown sugar. Arrange pineapple slices over coconut, pressing lightly to set each one in place.
    In large bowl, place cake and pudding mix, reserved 2 tablespoons pineapple juice, the evaporated milk, oil and eggs. Stir vigorously about 2 minutes or until well combined and batter is smooth. Let stand 2 minutes; stir again. Pour batter into pan, spreading evenly.
    Bake 40 to 45 minutes or until toothpick inserted in center of cake comes out clean. Immediately run knife around sides of baking dish to loosen cake. Place cookie sheet upside down over baking dish. Turn cookie sheet and baking dish over; leave baking dish over cake 5 minutes to let brown sugar mixture drizzle down onto cake. Remove baking dish; cool 30 minutes before serving. Store in refrigerator.

    Thanks for stopping by y'all and please come again soon!