Hands on time15 min
Total time45 min
share this

Summer is right around the corner, and this year we’ve teamed up with Chandice Probst of This Vivacious Life to remind you that pool parties aren’t just for kids. Take inspiration from Chandice’s recent pool party and plan your own fun afternoon with girlfriends this summer. And, what makes a pool party even more awesome? Ice cream, of course! We love Chandice’s take on a gluten-free pineapple upside down cake made with ProYo that you can also serve a la mode for some extra delight. Packed with 10g of protein per 4oz serving, ProYo Ice Cream will give you all the strength you need to keep up with your friends all afternoon!

Looking for more gluten-free recipe and party ideas? Make sure to follow Chandice on Instagram, Twitter and Facebook.

Here is the recipe:

Ingredients: 

–  1 (15-18oz) box gluten-free yellow cake mix

– 1 (5.1oz) box gluten-free vanilla pudding

–  1 cup melted Coconut OR Vanilla Bean ProYo Low Fat Ice Cream

–  3 eggs

–  3/4 cup oil

–  1 (15oz) can pineapple tidbits

–  16 maraschino cherries

Instructions: 

– Preheat oven to 350

– In a stand mixer, combine all ingredients except pineapple and cherries

– Spray 12 muffin cups with non-stick cooking spray (make sure it’s gluten-free)

– Add a few pineapple tidbits and a maraschino cherry to the bottom of each muffin cup

– Top with an ice cream scoop of cake mix

– Tap the muffin pan a couple times to let the cake settle over the pineapple and cherry

– Bake at 350 for 18-22 minutes

– Let cool completely and then flip over to serve

– OPTIONAL: Top with more melted ProYo as a delicious ice cream topping