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.

4.39 from 18 votes
Gluten Free Pineapple Right Side Up Oatmeal Cake
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Gluten-Free Pineapple “Right-Side-Up” Oatmeal Cake

Prep Time30 mins
Cook Time25 mins
Chill time1 d
Total Time55 mins
Course: Breakfast
Cuisine: American
Servings: 8 servings
Calories: 427kcal
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


  • Drain the canned pineapple, reserving cup of the pineapple juice. Refrigerate the pineapple pieces until needed.
  • 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.
  • In a separate large bowl, combine oats, sea salt, and baking powder.
  • 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.
  • 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.
  • 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.
  • 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.


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*
Fat 22g34%
Saturated Fat 12g60%
Cholesterol 111mg37%
Sodium 349mg15%
Potassium 410mg12%
Carbohydrates 50g17%
Fiber 3g12%
Sugar 29g32%
Protein 7g14%
Vitamin A 705IU14%
Vitamin C 2.6mg3%
Calcium 173mg17%
Iron 1.9mg11%
* Percent Daily Values are based on a 2000 calorie diet.

Gluten Free Pineapple Right Side Up Oatmeal Cake Recipe

Disclaimer: All nutrition facts on Gluten Free & More 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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