Pineapple Velvet Cake

Pineapple juice adds a sweet and fragrant flavor to this cake.

Pineapple Velvet Cake

Angie Halten
Pineapple juice adds a sweet and fragrant flavor to this cake.
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Servings 12


  • 2 1/4 cups GF flour mix
  • 3 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp xanthan gum
  • 1 tsp salt
  • 4 eggs
  • 1 2/3 cups sugar
  • 1 cup oil
  • 1 tsp vanilla
  • 1 cup pineapple juice


  • Mix together first 5 ingredients. Set aside.
  • In another bowl, beat eggs well, then add in sugar, oil and vanilla.
  • Add in the dry ingredients, alternating with the pineapple juice. Mix until just combine, then pour into a greased 9x13 pan.
  • Bake at 350°F for 25-30 minutes.


A double recipe makes a two layer (9") cake and 24 cupcakes.
Tried this recipe?Let us know how it was!


See also
Christmas Fruit Cake

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  1. Hi Angie, I am allergic to corn, potato, and sorghum. I know I can substitute tapioca or arrowroot for the corn starch, and sweet potato starch for the potato starch, but I don’t know what I can substitute for the sweet white sorghum flour: Please could you let me know?

    And just so you know, I love so many of your recipes because they have allowed me to eat foods that I haven’t been able to eat for a long time.

  2. I’m so glad you are enjoying our recipes, thanks for letting us know!
    In our article Secret to Baking Gluten Free Bread, there is a Flour & Starch Substitution table. In the columns where sorghum flour is located, you can replace with any other flour in that column.

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