Penny’s Gluten-Free, Dairy-Free Pineapple Cake with Marshmallow Frosting
With every single one of my kids’ birthdays, I’m reminded that the years are flying by.
Isaiah just celebrated his 16th birthday. That’s a big number. So much has happened along the way and before more time passes by, I wanted to slow down and thank my mom, Penny. She’s always been an inspiration to me—in and out of the kitchen. It’s not her birthday or Mother’s Day or anything. I’ve just been thinking a lot about her lately.
This cake was inspired by her well-documented Dairy Queen order of vanilla soft serve with pineapple and marshmallow topping. Now you know where I get my sweet tooth.
Please come say “hi” over in my online community, Silvana’s Kitchen. I’d love to hear how you’re doing. Thank you, as always, for reading and sharing!
For ingredient substitutions, please see the detailed chart at Gluten-Free 101.
Let’s get baking,
Makes: One 8-inch cake
1½ cups Silvana’s Kitchen Gluten-Free All Purpose Flour, plus more for dusting
2 teaspoons baking powder
¾ cup packed light brown sugar
¼ cup canola oil
1 large egg, at room temperature
1 teaspoon vanilla extract
¾ cup chopped fresh pineapple, plus more for decorating
One 20-ounce can crushed pineapple in unsweetened juice
2 teaspoons cornstarch
2 tablespoons granulated sugar
½ cup unsalted butter or shortening, softened
One 7.5-ounce tub marshmallow crème
2 tablespoons heavy cream or dairy-free creamer
2 cups confectioners’ sugar, sifted
1. Preheat the oven to 350º. Grease an 8-inch round cake pan, line with parchment paper, then grease and dust with flour, knocking out excess. In a small bowl, whisk together the flour, baking powder and
¼ teaspoon salt.
2. In a large bowl, whisk together the brown sugar, oil, egg and vanilla until smooth. Stir in the pineapple. Stir in the flour mixture until combined. Pour the batter into the prepared pan; bake until a toothpick inserted in the center comes out clean, 30 to 35 minutes. Let cool completely in the pan set over a wire rack. Invert onto a cake plate; remove the parchment paper.
3. In a small saucepan, combine the crushed pineapple, cornstarch and granulated sugar until the cornstarch dissolves; bring to a boil, stirring occasionally. Reduce the heat; simmer, stirring, until thickened, about 3 minutes. Refrigerate until cold.
4. Using an electric mixer, in a large bowl, beat together the butter, marshmallow crème, heavy cream, confectioners’ sugar and 1/8 teaspoon salt until glossy. Top the cake with the pineapple filling. Pipe or spread the marshmallow frosting on the top and sides of the cake; decorate with pineapple.
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