Gluten Free Cakes

Gluten-Free Pineapple Upside Down Cake

1/4 cup butter
2/3 cup packed brown sugar
2 tablespoons light corn syrup
9 slices pineapple in juice (from 16-oz can), drained
9 maraschino cherries, drained
1 box (15 oz) Betty Crocker Gluten Free yellow cake mix
1/2 cup butter, softened
2/3 cup water
2 teaspoons gluten-free vanilla
3 eggs

Heat oven to 350°. In 9-inch square pan, melt 1/4 cup butter in oven. Stir in brown sugar and corn syrup; spread evenly in pan. Arrange pineapple slices on brown sugar mixture. Place cherry in center of each pineapple slice.

In large bowl, beat cake mix, 1/2 cup butter, water, vanilla and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour batter over pineapple and cherries.

Bake 38 to 43 minutes or until surface is golden brown and toothpick inserted in center comes out clean. Immediately run knife around side of pan to loose cake. Place heatproof serving plate upside down onto pan; turn plate and pan over. Leave pan over cake 5 minutes so brown sugar topping can drizzle over cake. Remove pan; cool 30 minutes. Serve warm or cool. Store covered in refrigerator. Makes 9 servings

Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.

Gluten-Free Marble Cake

1 box (15 oz) Betty Crocker Gluten Free yellow cake mix
1/2 cup butter, softened
2/3 cup water
2 teaspoons gluten-free vanilla
3 eggs

Devil's Food Cake
1 box (15 oz) Betty Crocker Gluten Free devil's food cake mix
1/2 cup butter, softened
1 cup water
3 eggs

Chocolate Frosting
3 cups powdered sugar
1/3 cup butter, softened
2 teaspoons gluten-free vanilla
3 oz unsweetened baking chocolate, melted, cooled
3 to 4 tablespoons milk

Heat oven to 350°. Grease bottoms only of 2 (8- or 9-inch) round cake pans with shortening or cooking spray. In large bowl, beat yellow cake ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Set aside.

In another large bowl, beat devil's food cake ingredients on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Spoon yellow and devil's food batters alternately into pans, dividing evenly. Cut through batters with table knife in zigzag pattern for marbled design.

Bake 40 to 45 minutes or until toothpick inserted in center comes out clean. Cool in pans on cooling racks 15 minutes. Remove from pans. Cool completely, top sides up, about 1 hour.

In medium bowl, beat powdered sugar and 1/3 cup butter with spoon or electric mixer on low speed until blended. Stir in 2 teaspoons vanilla and the chocolate. Gradually beat in just enough milk to make frosting smooth and spreadable.

On serving plate, place 1 cake, rounded side down (trim rounded side if necessary so cake rests flat). Spread with 1/4 cup frosting. Top with second cake, rounded side up. Frost side and top of cake with remaining frosting. Makes 12 servings

Save time and use gluten free Betty Crocker frosting that's ready to spread on your gluten free cake. Butter is recommended for the success of this recipe.

Gluten Free Lemon Filled Coconut Cake

Cake
1 box Betty Crocker Gluten Free yellow cake mix
1/2 cup butter, softened
2/3 cup water
2 teaspoons pure vanilla
3 eggs

Frosting
2 cups gluten-free powdered sugar
1/4 cup butter, softened
1 teaspoon gluten-free coconut extract, if desired
1 to 2 tablespoons milk

Filling
1/2 cup lemon curd
1 cup flaked coconut, toasted

Heat oven to 350° (325° for dark or nonstick pan). Spray bottom only of 8- or 9-inch round pan with cooking spray (without flour). In large bowl, beat all cake ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour batter into pan.

Bake 41 to 46 minutes or until toothpick inserted in center comes out clean. Cool on cooling rack 10 minutes. Run knife around side of pan to loosen cake; remove from pan to cooling rack. Cool completely, about 1 hour.

In medium bowl, beat powdered sugar and 1/4 cup butter with electric mixer on low speed. Stir in coconut extract and 1 tablespoon milk. Gradually beat in just enough remaining milk, 1 teaspoon at a time, until frosting is smooth and spreadable.

Split cake horizontally to make 2 layers. On cut side of bottom layer, spread lemon curd; top with 1/2 cup of the coconut. Cover with top layer. Frost top and side of cake with frosting. Sprinkle coconut over top of cake. Refrigerate loosely covered.

Gluten-Free Carrot Cake

1 box (15 oz) Betty Crocker Gluten Free yellow cake mix
2/3 cup water
1/2 cup butter, softened
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 teaspoons gluten-free vanilla
3 eggs
1 cup finely shredded carrots (2 medium)
1/4 cup finely chopped pecans or walnuts

Frosting
4 oz (half of 8-oz package) cream cheese, softened
2 tablespoons butter
1/2 teaspoon gluten-free vanilla
2 cups powdered sugar
1 to 3 teaspoons milk
1/4 cup coconut, if desired

Heat oven to 350°. Grease bottom only of 8- or 9-inch square pan with shortening, or spray with cooking spray. In large bowl, beat cake mix, water, 1/2 cup butter, cinnamon, nutmeg, 2 teaspoons vanilla and eggs on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. With spoon, stir in carrots and pecans. Spread in pan.

Bake 36 to 41 minutes for 8-inch pan or 33 to 38 minutes for 9-inch pan or until toothpick comes out clean. Cool completely, about 1 hour. In large bowl, beat cream cheese, 2 tablespoons butter, 1/2 teaspoon vanilla and 1 teaspoon milk with electric mixer on low speed until smooth. Gradually beat in powdered sugar, 1 cup at a time, until smooth and spreadable. If frosting is too thick, beat in more milk, a few drops at a time. Stir in coconut. Spread frosting over cake.

Gluten Free Chocolate-Orange Cake with Ganache Glaze

Cake
1 box Betty Crocker Gluten Free devil’s food cake mix
1 cup water
1/2 cup butter, softened
3 whole eggs

Filling
1/2 cup sugar
2 tablespoons cornstarch
1/2 cup orange juice
1/4 cup water
2 egg yolks, lightly beaten
2 tablespoons butter
1 1/2 teaspoons grated orange peel

Glaze
6 oz semisweet baking chocolate, finely chopped
1/2 cup whipping cream
4 teaspoons butter

Heat oven to 350° (325° for dark or nonstick pan). Generously spray bottom only of 8- or 9-inch round cake pan with cooking spray (without flour). In large bowl, beat cake ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.

Bake 43 to 48 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Run knife around edge of pan to loosen cake; remove from pan to cooling rack. Cool completely, about 1 hour.

Meanwhile, in 1-quart heavy saucepan, mix sugar and cornstarch. Gradually stir in orange juice, 1/4 cup water and the egg yolks. Cook over medium heat, stirring constantly, until thickened. Cook and stir 1 minute longer. Remove from heat; stir in 2 tablespoons butter and the orange peel. Transfer filling to small bowl. Cover; refrigerate 30 minutes.

In medium bowl, place chocolate. In 1-quart saucepan, heat whipping cream and 4 teaspoons butter over medium heat until butter melts and mixture boils. Pour cream mixture over chocolate; stir until smooth. Cool 10 minutes or until room temperature.

Split cake horizontally to make 2 layers. On cut side of bottom layer, spread filling; cover with top layer. Pour glaze over top of cake; spread glaze to edge of cake and allow to drizzle down side of cake. Store in refrigerator.

For a white chocolate glaze, substitute 6 oz white baking chocolate bars or squares for the semisweet chocolate. For a smooth filling, mix the sugar and cornstarch thoroughly before adding liquid. This keeps the cornstarch from developing lumps during cooking.

Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.

Gluten-Free Chocolate Cake with Praline Topping

1 box Betty Crocker Gluten Free devil's food cake mix
1 cup water
1/2 cup butter, softened
3 eggs

Topping
1/4 cup butter or margarine
1 cup packed brown sugar
1/3 cup whipping cream
1 cup powdered sugar
1 teaspoon pure vanilla
1 cup chopped pecans, toasted

Heat oven to 350° (325° for dark or nonstick pan). Spray bottom only of 8- or 9-inch square pan with cooking spray (without flour). In large bowl, beat cake ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.

Bake 8-inch pan 44 to 49 minutes, 9-inch pan 38 to 43 minutes, or until toothpick inserted in center comes out clean. Cool 10 minutes. Run knife around edge of pan to loosen cake; remove from pan to cooling rack. Cool completely.

In 2-quart heavy saucepan, heat 1/4 cup butter, the brown sugar and whipping cream to boiling, stirring frequently. Boil and stir 1 minute; remove from heat. Stir in powdered sugar and vanilla until smooth. Stir in pecans. Cool 10 to 15 minutes, stirring occasionally, until topping begins to thicken. Spread warm topping over cake. Cool before serving. Cut into 4 rows by 3 rows.

Gluten-Free Cherries and Cream Devil's Food Cake

1 box Betty Crocker® Gluten Free devil's food cake mix
1 tablespoon instant coffee granules or crystals
1 cup water
1/2 cup butter, softened
3 eggs
1 cup unsalted butter, softened
1 package (8 oz) gluten-free cream cheese, softened
3 cups gluten-free powdered sugar
1 container (8 oz) gluten-free mascarpone cheese
1 teaspoon gluten-free vanilla
Pinch of salt
1 1/2 cups cherry preserves

Heat oven to 350°. Grease bottom only of 9-inch round cake pan. In large bowl, beat cake mix, instant coffee, water, 1/2 cup butter and the eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan. Bake 45 to 52 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan. Cool completely, top side up, about 1 hour.

In large bowl, beat 1 cup unsalted butter, the cream cheese and powdered sugar with electric mixer on medium speed until light and fluffy. Add mascarpone cheese, vanilla and salt; beat on low speed just until blended.

Using serrated knife, cut cake in half horizontally to make 2 layers. Place bottom layer, cut side up, on serving platter. Spoon half of frosting onto cake layer; carefully spread, creating thick layer. Top frosted layer with half of the cherry preserves; spread to cover. Place remaining layer, cut side down, over filling. Top with remaining frosting; carefully spread to cover top. Spoon remaining preserves over cake; spread to cover. Refrigerate at least 2 hours before serving. Store loosely covered in refrigerator.

Gluten-Free Cinnamon Roll Pound Cake with Vanilla Drizzle

2 cups Gluten-Free All-Purpose Flour Blend
2 teaspoons gluten-free baking powder
1/2 teaspoon salt
1 cup unsalted butter, softened

3/4 cup granulated sugar
4 eggs
2 1/2 teaspoons pure vanilla
1 tablespoon ground cinnamon
1/2 cup gluten-free powdered sugar
1 tablespoon milk

Heat oven to 350°. Spray 9x5-inch loaf pan with cooking spray (without flour). In small bowl, mix flour blend, baking powder and salt; set aside. In large bowl, beat butter and granulated sugar with electric mixer on medium-high speed until fluffy, about 3 minutes. Reduce speed to medium-low; gradually beat in eggs and 2 teaspoons of the vanilla until blended. Gradually add flour mixture, beating on low speed just until combined.

Transfer half of the batter to small bowl; stir in cinnamon. Alternately spoon plain batter and cinnamon batter into pan and swirl with knife. Bake 40 to 50 minutes or until toothpick inserted in center comes out clean. Cool on cooling rack 15 minutes; remove from pan to cooling rack. Cool completely, about 1 hour. In small bowl, mix powdered sugar, milk and remaining 1/2 teaspoon vanilla until smooth. Drizzle over cake.

Gluten-Free Cinnamon and Toasted Pecan Crusted Sweet Potato Cake

1/3 cup finely chopped pecans
2 tablespoons granulated sugar
3 teaspoons ground cinnamon
1 box Betty Crocker Gluten Free yellow cake mix
1/4 cup packed brown sugar
1/4 teaspoon ground nutmeg
1 cup cooked and mashed sweet potatoes
1/2 cup vegetable oil
3 tablespoons plain yogurt
2 teaspoons gluten-free vanilla
3 eggs
Gluten-free powdered sugar, if desired

Heat oven to 350°. Spray 12-cup fluted tube cake pan with cooking spray. In small bowl, mix pecans, granulated sugar and 1 teaspoon of the cinnamon. Sprinkle into pan, turning pan to distribute evenly.

In large bowl, beat cake mix, brown sugar, 2 teaspoons of the cinnamon, nutmeg, sweet potatoes, oil, yogurt, vanilla and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Carefully spoon into pan. Bake 35 to 40 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan. Cool completely, about 1 hour. Sprinkle lightly with powdered sugar.

Gluten-Free Tiramisu Cupcakes

2 boxes Betty Crocker Gluten Free yellow cake mix
2 cups butter, softened
1 1/3 cups water
4 teaspoons gluten-free vanilla
6  eggs
2 cups whipping cream
1 container (8 oz) gluten-free mascarpone cheese
3 tablespoons coffee-flavored liqueur
1 tablespoon cold brewed coffee
1 cup powdered sugar
1/4 cup coffee-flavored liqueur
1/8 teaspoon unsweetened baking cocoa
1/4 cup dark chocolate shavings

Heat oven to 350°. Place paper baking cup in each of 24 regular-size muffin cups. In large bowl, beat cake mixes, butter, water, vanilla and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Divide batter evenly among muffin cups, filling each three-fourths full.

Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes; remove from pan to cooling rack. Cool completely, about 30 minutes. In large bowl, beat whipping cream with electric mixer on high speed until stiff. Add mascarpone cheese, 3 tablespoons liqueur, cold brewed coffee and the powdered sugar; beat just until well blended and thick enough to pipe or spread (do not overbeat).

In shallow bowl, place 1/4 cup liqueur. Dip tops of each cooled cupcake into liqueur. Top with whipped cream mixture. Sprinkle with cocoa and chocolate shavings. Store loosely covered in refrigerator.

Gluten-Free Red Velvet Cake

1 box Betty Crocker Gluten Free devil's food cake mix
1 cup buttermilk
1 tablespoon gluten-free red food color
1/4 teaspoon baking soda
1/2 cup butter, softened
3 eggs
1 1/4 cups Betty Crocker Whipped cream cheese frosting (from 12-oz container)
Unsweetened baking cocoa, if desired

Heat oven to 350° (325° for dark or nonstick pan). Generously spray bottom only of 8- or 9-inch square pan with cooking spray (without flour). In large bowl, beat cake mix, buttermilk, food color, baking soda, butter and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour batter into pan.

Bake 40 to 45 minutes or until toothpick inserted in center comes out clean. Cool on cooling rack 10 minutes. Run knife around edge of pan to loosen cake; remove from pan to cooling rack. Cool completely. Place cake on serving plate. Frost top and sides of cake with cream cheese frosting; sprinkle with cocoa. Cut into 4 rows by 3 rows.