Gluten-Free Pineapple Upside-Down Cake

Ingredients

• 1/2 cup butter, melted
• 1 cup packed brown sugar
• 1 (20-ounce) can pineapple slices, drained
• 6 maraschino cherries
• 1 cup white rice flour
• 1/2 cup cornstarch
• 3 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup granulated white sugar
• 2 large eggs
• 1 teaspoon pure vanilla extract
• 1/2 cup almond milk

Directions

1. Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan.
2. In a medium bowl, combine melted butter and brown sugar. Spread the mixture evenly in the bottom of the pan.
3. Arrange pineapple slices and cherries in the bottom of the pan on top of the butter mixture.
4. In a large bowl, whisk together the white rice flour, cornstarch, baking powder, and salt. Set aside.
5. In a separate bowl, beat together sugar, eggs, vanilla extract, and almond milk until light and creamy. Add the wet ingredients to the dry ingredients and mix until just combined.
6. Pour the batter over the pineapple slices in the cake pan and spread into an even layer.
7. Bake in preheated oven for 35 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool for 10 minutes before inverting onto a plate.

Interesting Facts

• Pineapple upside-down cake has been around since the 1920s.
• The name "upside-down" comes from the fact that the pineapple is placed on the bottom of the pan and the cake batter is poured over it.
• This gluten-free version of pineapple upside-down cake is perfect for those with gluten sensitivities or allergies.