A pineapple upside down cake made with gluten-free flour that has the perfect texture!
Prep Time15 minutesmins
Cook Time30 minutesmins
Total Time45 minutesmins
Course: Cake, Dessert
Cuisine: American
Diet: Gluten Free, Vegetarian
Servings: 12
Calories: 288kcal
Author: Lois Carter Crawford
Ingredients
Topping Ingredients (Baked on the Bottom of the Cake)
4tablespoonsbutter
¾cupbrown sugar
7pineapple ringsApproximately 1 large can, drained
14Maraschino cherry halves
Cake Ingredients
½cupbuttersoftened
¾cupsugar
1egg
½cupmilk
1teaspoonvanilla
½teaspoonsalt
2teaspoonsbaking powder
1¼cupsgluten free flourI prefer Bob's Red Mill GF 1 to 1 Baking Flour
¼cupegg whitesThese are used separately, late in the recipe.
Instructions
Topping Directions
Heat the butter in a 10-inch cast iron skillet until it melts.
Swirl the skillet to coat part way up the sides.
Cover the bottom of the skillet with the brown sugar. The brown sugar will soak up most of the butter. Make sure the sugar mixture is evenly spread on the bottom of the pan.
Place the pineapple rings over the brown sugar around the edge and one in the center of the skillet. Place a maraschino cherry half in the center of each pineapple ring (all with the round side facing the same direction) and add more in between the rings if you want.
Cake Directions
Preheat the oven to 350°F.
Cream the butter and sugar.
Mix in the milk, vanilla and one whole egg (NOT the egg whites).
In a separate bowl mix the remaining dry ingredients.
Fold dry ingredients mixture into the liquid mixture.
Whip the egg whites until stiff. (This is the "trick" that adds the proper texture.)
Gently fold the stiff egg whites into the batter and mix well.
Pour the batter over top of the pineapple rings.
Bake for 30 minutes or until a toothpick inserted near the center comes out clean.
Remove the skillet from the oven and let it rest for a minute, no longer.
You may find it helpful to loosen the cake with a table knife from the outside edge of the pan before you do the next step.
To Serve
Place the serving platter over the top of the skillet and turn the whole thing upside down to reveal the brown sugar topped cake with pineapple rings and cherries.
Let cool.
Cut the cake into "pie" slices and serve just how it is or add whipped cream for elegance.