Gluten-Free Pineapple Upside-Down Cake

Enjoy a tasty gluten-free version of the well-known Pineapple Upside-Down Cake. Everyone will love this cake because it is sweet, moist, and tastes like the tropics. This cake is great for everyone, even those who are sensitive to gluten.

Ingredients:

• 1/2 cup 1 stick unsalted butter
• 1 cup brown sugar
• 1 can 20 oz pineapple slices in juice, drained
• Maraschino cherries optional
• 1 1/2 cups gluten-free all-purpose flour
• 1 1/2 tsp gluten-free baking powder
• 1/4 tsp salt
• 1/2 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup milk dairy or non-dairy
• 1/4 cup pineapple juice reserved from can
• 1/4 cup vegetable oil

Instructions:

Start by heating the oven to 350F 175C

Melt the butter over low heat in a 10-inch cast iron skillet or a pan that can go in the oven

When the butter is melted, take it off the heat and sprinkle brown sugar all over it

Put pineapple slices on top of the brown sugar in a way that looks nice

If you want, you can put maraschino cherries in the middle of the pineapple slices

Whisk gluten-free flour, baking powder, and salt together in a bowl

Granulated sugar, eggs, and vanilla extract should all be mixed well in a different bowl

Mix the dry and wet ingredients together until they are just mixed

Add the pineapple juice, milk, and vegetable oil

Mix the batter well and until it is smooth

Slowly pour the cake batter over the pineapple slices, making sure it covers them all

After the oven is hot, bake it for 30 to 35 minutes, or until a toothpick stuck in the middle comes out clean

Take the cake out of the oven and let it cool for ten minutes in the pan

Put a plate for serving on top of the pan or skillet, and then carefully flip the cake over onto the plate

Watch out, because it's still going to be hot! Let the cake cool all the way down before you serve it

Cut it up and enjoy!