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.

I just hope I am half the mom to Isaiah and Chiara as my Mom is to me.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.

Love you, Mom!

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,


Penny’s Gluten-Free, Dairy-Free Pineapple Cake with Marshmallow Frosting

Yield: 1

Serving Size: 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
  2. ¼ teaspoon salt.
  3. 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.
  4. 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.
  5. 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.


  1. I just made this last night… It was….. DELICIOUS! I think I may not have let the pineapple topping get cold enough though because everything slid off the top and made a BIG YUMMY MESS! Also, Do you refrigerate your marshmallow sauce before you use it?
    We left out the butter and used organic coconut oil, and substituted a little rice milk for the heavy cream… OOOOOOH SOOOO GOOOOD! You are a genius 🙂 Thank you for all your amazing recipes.

    • Hi Connie! So happy you love my Mom’s pineapple cake! I haven’t tried to swap in coconut oil and rice milk for the heavy cream so I’m not sure how it would behave…as for the pineapple topping, yes, cooling will definitely help thicken it! Talk soon, Silvana

  2. This is new to me. Fantastic!
    OOOOOHHH i can almost imagine how tasty it is to be.
    Thanks for sharing…

  3. This cake was over the top tasty!

  4. You have changed my life with your book I just wanted you to know your recipes are a godsend to me and so many other people. Thank you from the bottom of my heart

  5. Silvana,
    This looks great! Do you think the batter would work well in a bundt pan? I was considering doubling the recipe.