Pineapple-Glazed Dessert

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pineapple gluten free coffee cake
I have a friend.

I have several in fact. :)

But this particular friend is my sister-in-Christ, my own, live-version of Nourishing Traditions, and a dear friend all wrapped up in one. The memory of the first time we met is bittersweet.

At this point in my life I was a mother of two wonderful boys with a baby on the way. A girl. We were going to name her Katie.

I was quite happy with my two boys, but in my mind a girl would be the perfect addition to our little family. I knew there would come a time when the boys would no longer want to mix up a batch of cookies or come shopping with me. And I couldn’t imagine strapping teenage boys clapping with glee and urging me to try on the cute shirt I’d stopped to look at.

Call me needy.

My happy life-in-a-bubble was going smoothly, until suddenly God brought me to my knees in an unexpected way. Just four days before she was due, our little Katie was stillborn. That was the beginning of a life-changing chapter of my life. Sometimes the English language has no words . . .

My heart was crushed, my spirit was struggling, and my arms literally ached for a baby to fill them.

Then. . .I met Melissa.

She and her family were newcomers to our church. You could tell the instant you set eyes on them that she and her oldest daughter, then 15, had a special bond. I didn’t know then that their closeness had deepened during her fight with breast cancer. All I could see was a mother-daughter bond I coveted.

We introduced ourselves with the normal pleasantries you exchange when meeting someone new. Then she introduced me to her daughter – “This is Katie.”


Perhaps I think of that first meeting today because my Katie would be turning six in a few short days. Her Katie is everything I envisioned my own daughter to be. And although I’m not old enough to be her mother, I sometimes imagine my Katie in her eyes.

So although that first meeting was bittersweet, it became the start of a very dear friendship. For that I am truly thankful.

One of the many things Melissa taught me is the pleasure of cooking for your family. With those lessons came delicious recipes she’s shared that have become family favorites.

So, this memory-filled post was really intended to share with you such a recipe. I hope you enjoy it as much as we do. Thanks for letting me walk down memory lane.

Pineapple Glaze Dessert (casein-free, egg-free, gluten-free, nut-free, yeast-free)

1 c. GF Flour Mix
1/2 c. crushed pineapple with juice*
1 egg**
1 t. xanthan gum
1/2 c. cane sugar
1 t. baking soda
pinch of celtic sea salt

topping: 1 Tbsp. brown sugar (rapadura has a nice molasses-like flavor too)

1. Preheat the oven to 350 degrees F. Mix all ingredients, except brown sugar, in order given.
2. Pour batter in ungreased 9×9 cake pan. Sprinkle brown sugar over top.
3. Bake for 30 min. Let cool for 5 min. then slowly drizzle with Glaze Frosting (recipe found below).
4. Let cake sit until glaze becomes crystalized and a bit hardened along the edges (about 30 min.).

*If you want to double the cake recipe for a 9×13 pan, use a 20 oz. can of crushed pineapple with the juice.
**To substitute 1 egg in this recipe I’ve used 1 1/2 t. egg replacer powder.

To soak the flour for this recipe:

1. Combine GF Flour Mix, crushed pineapple with juice, and the egg.
2. Add 2 tablespoons of homemade yogurt, kefir, whey, buttermilk, lemon juice, or apple cider vinegar.
3. Let the batter sit for 12-24 hours. (The longer the better.)
4. When you’re ready to bake it, preheat the oven to 350 degrees F.
5. Add the xanthan gum, sugar, baking soda, and salt. The batter will be very thick, almost like bread dough.
6. Bake for 30 min. Let cool for 5 min. then slowly drizzle with Glaze Frosting (recipe found below).
7. Let cake sit until glaze becomes thickened. (about 30 min.).

Glaze Frosting (egg-free, gluten-free, nut-free, yeast-free)2. Pour batter in greased 9×9 cake pan. Sprinkle brown sugar over top.

2 T. butter
3 T. cane sugar
1/4 c. milk
1/4 t. vanilla extract

1. Melt all ingredients. Bring to a low boil and boil for 3 min.
2. Pour slowly over hot cake.




Shared with: Flour Me With Love, Make Ahead Meals for Busy MomsThe Healthy Home Economist, Homestead Revival, Nourishing Treasures, The Modest Mom, Chef In Training, Time-Warp Wife, Simply Sugar & Gluten Free, Real Food Forager, Cooking Traditional Foods, Vintage Wannabee, Growing Home, Young Living Oil Lady, Rook No 17, Women Living Well, Frugally Sustainable, The Gluten-Free Homemaker, Whole New Mom, Deep Roots at Home, Raising Homemakers, This Chick Cooks, GNOWFGLINS, Our Simple Country Life, The Greenbacks Gal, The Nourishing Gourmet, Comfy in the Kitchen, Jill’s Home Remedies, Creative Christian Mama, Food Renegade, Real Food Whole Health, Far Above Rubies, The King’s Court IV, It’s A Keeper, Real Food FreaksDay 2 Day Joys,

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I’m Paula - like many of you I wear a lot of hats. Child of God, wife of 18 years, mother of five, reluctant cook, full-time teacher, chocolate-snatcher, and children's author. Various family health issues including Lyme disease and candida has turned me into a 'researcher'. I don't have initials after my name, a degree in anything but motherhood, or a framed certificate on my wall. What I do have is a passion for understanding how our God-created bodies thrive or deteriorate based on what we put in it. Oh, and I also might mention homesteading, homeschooling, fitness, herbs, faith, and anything else I'm thinking about. . . like wow, I need to refill my tea. . .


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