Low-FODMAP Pineapple Upside Down Cake; Gluten-free, Dairy-free

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Low-FODMAP Pineapple Upside Down Cake is my go-to recipe this spring/summer.  It is easy, fancy, moist, and so delicious.  Using fresh pineapple (instead of canned) provides amazing flavor…the tartness of the pineapple is perfectly balanced with the sweetness of the cake.

This cake is SO delicious that my husband and daughter devoured the entire thing.  I only ate one piece!

Another awesome part of an upside down cake is, you don’t have to frost or decorate it since the topping is ‘built-in’.  And no need to stress about it sticking to the pan. I have a great trick to help you invert the cake with supreme success- by using parchment liners.  Works like a charm.

FODMAP fact: Pineapple is a wonderful low-FODMAP fruit selection.  You can enjoy a full 1 cup (140 g) per serving!

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Or check out over 350 more low-FODMAP recipes on the blog.  IBS-friendly!

Be healthy and happy,

Rachel Pauls, MD

Low-FODMAP Pineapple Upside Down Cake; Gluten-free, Dairy-free

Although this recipe has not been tested, a single serving should be low-FODMAP based on the ingredients

Serves 8-10

Prep time: 10 min

Bake time: 45 min (as ovens vary, yours may need more or less time)

Total time: 55 min, plus cooling prior to serving

Bake: 350 F

Equipment: 9 inch round cake pan (do not use a springform pan as the caramel often can drip out and burn)

Modified from ‘Gluten free baking Classics, Heirloom Ed”, Annalise G Roberts


  • 2 tablespoons unsalted butter or low-FODMAP vegan spread (such as Earth Balance) for dairy-free, melted
    • I used butter
  • ½ cup (packed) dark brown sugar
  • 1/2 large fresh pineapple (300 g), peeled, quartered, cored and sliced 3 cm thick
    • You need enough to cover the bottom of your cake pan
    • 1 cup (140 g) fresh pineapple is one low-FODMAP serving, DO NOT SUBSTITUTE CANNED PINEAPPLE, that is likely higher in FODMAPs
  • 1 cup granulated sugar
  • 2 large eggs, room temperature
  • 1 & 1/4 cup all-purpose gluten-free and low-FODMAP Flour blend (I use Authentic Foods GF Classical Blend- see my low-FODMAP bake off blog for my reason)
  • 1 & ½ teaspoons baking powder
  • 1/2 teaspoon xanthan gum, if not added to your flour choice
  • 1/4 teaspoon salt
  • ½ cup canola oil
  • ½ cup low-FODMAP milk (such as almond milk for dairy-free, or lactose-free milk)
  • 2 teaspoons pure vanilla extract; divided
  • Parchment paper and baking spray (or use low-FODMAP Magical Cake Pan Release Paste, like I did!)


  • Preheat oven to 350ºF
  • Position rack in center of oven
  • Grease 9 inch round layer cake pan with baking spray, then line with parchment (this is not critical, but does help with inverting your cake)
  • Spread melted butter or vegan spread in the bottom of your cake pan, then place the brown sugar on top of the butter, evenly sprinkling over the butter.  Drizzle 1/2 teaspoon of vanilla over the brown sugar
  • Lay pineapple slices over the brown sugar to cover the bottom of the pan, it is OK to overlap a bit
  • Set pan aside, and prepare the low-FODMAP Upside Down Cake batter
  • Beat sugar and eggs in large bowl of electric mixer with flat paddle on medium speed for 1 minute (depending on the power of your mixer, you may need to adjust to medium-low)
  • Add low-FODMAP flour, baking powder, xanthan gum, salt, low-FODMAP milk, canola oil and 1.5 teaspoon remaining vanilla; beat on medium-low until thoroughly combined (do not overmix)
  • Spread batter in prepared pan and bake in center of oven about 45 minutes (toothpick inserted into center should come out clean and cake will spring back when pressed lightly; color will turn a light golden brown)
    • Check baking about 5 minutes before end time, as ovens vary
  • Remove cake from oven and cool on rack for 5 minutes in the pan, then use a knife to loosen the sides and invert to your wire rack to cool completely prior to transferring to a platter (or serve it right from the rack)
    • Place wax paper or a baking sheet under your rack so the glaze doesn’t make a mess when you flip the cake
  • Serve chilled or at room temperature with low-FODMAP Vanilla Bean Whipped Cream or low-FODMAP Ice cream and low-FODMAP Caramel Sauce
  • Hint: Due to the small irregular shapes of the pineapple I prefer to cut this cake using a wedge technique with a central circle, rather than into triangular pieces

  • Absolutely DELICIOUS!

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Comments Rating 5 (4 reviews)

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