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Making a dairy-free dessert can be difficult. This GF pineapple upside-down cupcake recipe I made in the past is a popular one on my site. But I haven't made it in a while because I can't eat dairy. So today, I am going to share with you a gluten-free and dairy free pineapple upside down cake recipe I made recently. It is vegan as well as gluten-free. Yay! And it was enjoyed by my family. Here's how to make this GF Dairy Free Pineapple Upside Down Cupcake Recipe if you want something to satisfy your sweet tooth.
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Ingredients
Below are the ingredients. If you pick a different gluten-free vanilla cake box mix, follow those instructions to create the batter.
- Pam non-stick spray (Affiliate Link)
- One stick (¼ of a pound) of Earth Balance Vegan Butter
- ⅔ cup packed Brown Sugar
- Two canned pineapple slices (Affiliate Link)
- One jar of Maraschino Cherries
- One box Gluten Free golden cake mix - I used Wegmans brand.
- Three eggs
- ½ cup of vegetable oil
- ½ cup of almond milk
- Two large non-stick extra large jumbo muffin tin
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Instructions
Now, let me show you how I made this. It is pretty easy to do this Dairy Free Pineapple Upside Down Cupcakes Recipe.
First, preheat the oven to 350 degrees Fahrenheit. Then, using the non-stick spray (Affiliate Link), spray two extra-large jumbo muffin tins.
Cut a wedge from each pineapple slice and remove the liquid from the can. Set them aside.
Drain the Maraschino Cherries jar and set aside.
Then, add a dab of the vegan non-dairy stick to each muffin tin section. Place it in the oven for about 3-5 minutes—watch it closely so it does not burn. Remove it from the oven.
Add a tablespoon of brown sugar (Affiliate Link) to each tin opening, ensuring it absorbs into the non-dairy butter. If you have brown sugar (Affiliate Link) leftover, feel free to add them evenly to the muffin tins.
Add the pineapple cut slices, and one drained maraschino cherry to the center.
Mix the batter in the electric mixer (Affiliate Link). First, mix the wet ingredients (almond milk, vegetable oil, and eggs). Then, slowly add the gluten-free flour mix. Then, follow the rest of the directions on the box.
Now, using a large ice cream scoop, slowly add one scoop to the top of the pineapples and Maraschino Cherries. Going slow will ensure that the cherry does not move.
Bake for 24-27 minutes or until golden brown on top and start to move away from the muffin tin edges.
Let cool for 10 minutes. Using a knife, move around the tin openings' sides to separate the cupcake from the tin. Then, turn over onto a serving plate. Most if not all of the caramelized brown sugar (Affiliate Link) will be removed from the bottom of the pan. Then, let cool to room temperature before enjoying.
Reveal
And, here is the big reveal of this Gluten Free Dairy Free Vegan Pineapple Upside Down Cupcake Recipe! This recipe has a delicious pineapple flavor with a gooey topping. This dairy free version is one of my favorite desserts recipes. What do you think? Would you make this for dessert? You can serve it with a dopple of whip cream or a scoop of ice cream.
Equipment
The unique equipment you would need to make this recipe great is an Extra Large Jumbo Muffin Pan Wilton Non-Stick 6 Cup (2) (Affiliate Link). You will need two 6 cup tins.
Storage
This Dairy Free Pineapple UpsideDown Cupcake Recipe can be stored on the counter or in the refrigerator.
We do not recommend freezing this dessert.
FAQ
Do I need to use cupcake liners for this recipe?
You do not need to use cupcake liners.
Can I make this recipe in a double batch?
If you have enough tins, you can make it in a double batch. Extra hands would help because you do not want the non-dairy spread to get cool and harden. It will mess with the consistency.
Can I use fresh pineapple?
I do not recommend using fresh pineapple for this recipe. The pineapple rings work best in this muffin cup size.
Can you use pineapple chunks instead of slices?
You can but it will take longer and you will have to put more down. My other recipe (gluten-free pineapple upside-down cupcake recipe) shows how to do this a little differently. I prefer this way. It stays formed and easily comes out of the muffin tin.
Top tip
Do not forget to spray the tins with the non-stick spray (Affiliate Link). This tip helps if there is not enough non-dairy butter spread in the tin.
Do not use the pineapple juice for this recipe.
Related
Looking for other recipes like this? Try these dairy-free recipes!
GF Dairy Free Pineapple Upside Down Cupcake Recipe Card
- Total Time: 42 minutes
- Yield: 12
Description
Easy and popular gluten-free and dairy-free option for a pineapple upside-down cake recipe.
Ingredients
- Pam non-stick spray (Affiliate Link)
- One stick (¼ of a pound) of Earth Balance Vegan Buttery Stick
- ⅔ cup packed Brown Sugar (Affiliate Link)
- Two cans of pineapple slices (Affiliate Link)
- One jar of Maraschino Cherries
- One box Gluten Free golden cake mix - I used Wegmans brand.
- Three eggs
- ½ cup of vegetable oil
- ½ cup of almond milk
- Two large non-stick extra large jumbo muffin tin (Affiliate Link)
Instructions
- First, preheat the oven to 350 degrees Fahrenheit. Then, using the non-stick spray (Affiliate Link), spray two extra-large jumbo muffin tins.
- Cut a wedge from each pineapple slice and remove the liquid from the can. Set them aside.
- Drain the Maraschino Cherries jar and set aside.
- Then, add a dab of the vegan non-dairy stick to each muffin tin section. Place it in the oven for about 3-5 minutes—watch it closely so it does not burn. Remove it from the oven.
- Add a tablespoon of brown sugar (Affiliate Link) to each tin opening, ensuring it absorbs into the non-dairy butter.
- Add the pineapple cut slices, and one drained Maraschino Cherries to the center.
- Mix the batter in the blender. First, mix the wet ingredients (almond milk, vegetable oil, and eggs). Then, slowly add the gluten-free flour mix. Then, follow the rest of the directions on the box.
- Now, using a large ice cream scoop, slowly add one scoop to the top of the Maraschino Cherries and pineapples. Going slow will ensure that the cherry does not move.
- Bake for 24-27 minutes or until golden brown on top and start to move away from the muffin tin edges.
- Let cool for 10 minutes. Using a knife, move around the tin openings' sides to separate the cupcake from the tin. Then, turn over onto a plate.
- Prep Time: 15 minutes
- Cook Time: 27 minutes
- Category: dessert
- Method: oven baked
- Cuisine: american
Nutrition
- Serving Size: 1
- Calories: 519 kcal
- Sodium: 336 mg
- Fat: 24 g
- Saturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 75 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 44 mg
