Indulge in the sweet and tropical flavors of this moist and spongy gluten-free pineapple upside-down cake. This classic dessert is wonderfully caramelized and topped with juicy pineapple slices and maraschino cherries. It's a perfect treat for those with gluten sensitivities or anyone who loves a delicious and fruity cake. The recipe is easy to follow and yields a beautiful cake that will impress your family and friends. Enjoy a slice with a scoop of vanilla ice cream for the ultimate dessert experience.
Ingredients
- 1/2 cup unsalted butter
- 1 cup packed light brown sugar
- 1 can pineapple slices (20 oz), drained
- 1 cup gluten-free all-purpose flour
- 1/2 cup almond flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup milk
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- Maraschino cherries for garnish
Directions
- Preheat the oven to 350°F (175°C).
- In a 10-inch cast-iron skillet or a cake pan, melt the butter over medium heat.
- Sprinkle the brown sugar evenly over the melted butter.
- Arrange the pineapple slices on top of the brown sugar, placing a cherry in the center of each pineapple slice.
- In a mixing bowl, whisk together the gluten-free all-purpose flour, almond flour, baking powder, and salt.
- In a separate bowl, beat together the milk, granulated sugar, eggs, and vanilla extract until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Pour the batter over the pineapple slices in the skillet or cake pan, spreading it evenly.
- Bake for 40-45 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Remove the cake from the oven and let it cool in the pan for 5 minutes.
- Gently run a knife around the edges of the cake to loosen it from the pan.
- Place a serving plate upside down on top of the pan, then carefully invert the cake onto the plate.
- Allow the cake to cool completely before serving.
- Garnish with maraschino cherries and serve.
- Enjoy!
