Gluten-Free Pineapple Right-Side-Up Oatmeal Cake

Gluten-Free Pineapple “Right-Side-Up” Oatmeal Cake

The caramelized pineapple topping on this breakfast cake will be addicting, but the oatmeal cake underneath will impress you just as much. This one is a must on our own Mother’s Day menu every year.

4.6 from 5 votes
Gluten-Free Pineapple Right-Side-Up Oatmeal Cake
Gluten-Free Pineapple “Right-Side-Up” Oatmeal Cake
Prep Time
30 mins
Cook Time
25 mins
Chill time
1 d
Total Time
55 mins
Course: Breakfast
Cuisine: American
Servings: 8 servings
Calories: 427 kcal
Author: Kim Maes
For the cake:
  • ½ cup butter , melted (or dairy-free butter)
  • cup brown sugar
  • cups milk of choice
  • 3 large eggs
  • 2 teaspoons pure vanilla extract
  • 3 cups gluten-free rolled oats
  • ½ teaspoon kosher or fine sea salt
  • 1 tablespoon baking powder
  • 1 teaspoon ground cinnamon
For the topping:
  • ½ cup brown sugar
  • 4 tablespoons butter , melted (or dairy-free butter)
  • 1 (8-ounce) can crushed pineapple, un-drained
  1. Drain the canned pineapple, reserving cup of the pineapple juice. Refrigerate the pineapple pieces until needed.
  2. In a medium bowl, mix together ½ cup melted butter and cup sugar until well blended. Add milk, eggs, vanilla, and reserved cup pineapple juice.
  3. In a separate large bowl, combine oats, sea salt, and baking powder.
  4. Gently mix dry mixture into wet mixture and stir until completely blended. Pour into a lightly greased 8x8-inch baking dish. Cover with plastic wrap and refrigerate overnight.
  5. When ready to bake, preheat the oven to 350°F while you prepare the topping. In a small bowl, mix together melted butter, brown sugar, and crushed pineapple pieces.
  6. Spread the topping mixture evenly over the cake. Bake for about 25 minutes, or until the cake feels slightly firm to touch. Turn the oven to the broil setting. Broil the cake for about 1 minute, or until the topping starts to evenly brown and caramelize. Watch closely, as the sugar topping will burn quickly if not careful.
  7. Remove cake from oven and let cool for at least 15 minutes. It will become more set, like a cake, as it sits. Keeps well in the refrigerator and can be eaten for several days.
Recipe Notes

Refrigerating the cake overnight allows the oats to soak up some of the liquid, so if you choose to make this the day of or do not have time to let it sit overnight in the fridge, you’ll need to bake it for 45-50 minutes rather than 25 minutes.

Nutrition Facts
Gluten-Free Pineapple “Right-Side-Up” Oatmeal Cake
Amount Per Serving
Calories 427 Calories from Fat 198
% Daily Value*
Total Fat 22g 34%
Saturated Fat 12g 60%
Cholesterol 111mg 37%
Sodium 349mg 15%
Potassium 410mg 12%
Total Carbohydrates 50g 17%
Dietary Fiber 3g 12%
Sugars 29g
Protein 7g 14%
Vitamin A 14.1%
Vitamin C 3.2%
Calcium 17.3%
Iron 10.8%
* Percent Daily Values are based on a 2000 calorie diet.

Gluten-Free Pineapple Right-Side-Up Oatmeal Cake Recipe

Disclaimer: All nutrition facts on Simply Gluten Free are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
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Tags: Cake Kim Maes Mother's Day Oatmeal Pineapple
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