Pina Colada Pineapple Upside Down Torte Cake Gluten Free Sugar Free Cover

Piña Colada Pineapple Upside Down Torte Cakes | Gluten-Free & Sugar-Free

This delicious
Course Dessert
Cook Time 26 minutes
Total Time 26 minutes
Servings 6 cakes
Arts & Crackers ( Arts & Crackers


  • 1/2 cup unsalted butter 1 stick, softened
  • 1/3 cup plus 1 teaspoon honey per mini cake (local raw honey is great!)
  • 1 Tablespoon coconut extract
  • 1 teaspoon rum extract
  • 6 eggs room temperature, beaten
  • 1 cup coconut flour
  • 3/4 cup rice flour
  • 1 teaspoon xanthan gum
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 3/4 cup pineapple juice reserved from the can of rings below
  • 8 pineapple rings canned, patted dry with a towel (reserve the juice)


  1. Add one teaspoon of honey to each cup in the pan, then tilt the pan around to completely coat the bottom of each cup.
  2. Place one pineapple ring on top of the honey in each cake cup.
  3. In a medium bowl, sift together the coconut flour, rice flour, xanthan gum, baking soda, baking powder, and salt. Set the sifted mixture aside.
  4. In a large mixing bowl, combine the butter and honey with an electric mixer on medium speed about 2 minutes until creamy.
  5. Add in the coconut and rum extracts then slowly add in the beaten eggs. Beat for 3 minutes on high, scraping down the sides of the bowl as needed.
  6. Slowly add in half of the dry flour mixture, beat until combined, then add the pineapple juice until combined, then add the rest of the flour mixture. Beat on medium-high about 5 minutes.
  7. Divide the mixture evenly into the mini cake cups on top of the pineapple rings. Tap the pan to remove large bubbles.
  8. Bake the cakes at 350°F for 26-28 minutes until a toothpick comes out clean.
  9. Let sit to cool in the pan on a cooling rack about 10-15 minutes before flipping and removing from the pan.
  10. Decorate with an umbrella toothpick!