Pineappleupsidedowncakeglutenfree Recipes
PINEAPPLE UPSIDE-DOWN CAKE (GLUTEN FREE)
Caramelized brown sugar, fresh pineapple, and rum make for a delicious cake! I made this for Paul's 2018 birthday and a dinner club dinner.
Provided by corbettcook
Categories Desserts Fruit Dessert Recipes Pineapple Dessert Recipes
Time 1h15m
Yield 12
Number Of Ingredients 15
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Melt 1/4 cup butter in a 12-inch cast iron skillet over medium-low heat. Stir in brown sugar, pineapple juice, and rum. Cook until sugar is dissolved and mixture is bubbling, about 5 minutes. Remove from heat and place pineapple slices in the skillet in a single layer, covering sugar mixture completely. Set skillet aside.
- Melt 1/2 cup butter in small skillet over low heat until butter begins to brown and releases a nutty fragrance, about 5 minutes, being careful to not burn the butter. Remove from heat and let cool for 10 minutes.
- Combine gluten-free flour and almond flour in a bowl. Mix in white sugar, baking powder, salt, and cardamom until well combined. Whisk in eggs and cold milk; mix until just combined. Pour in melted butter from the small skillet and stir until batter is mixed thoroughly. Pour batter over pineapple slices in the 12-inch skillet. Use a spatula to smooth out surface and spread evenly.
- Bake in the preheated oven until cake begins to bubble around the edges, the top is browned, and a toothpick inserted into the center comes out clean, 30 to 35 minutes. Let cool in the skillet for 10 minutes.
- Run a knife around the edge of the cake to loosen it from the skillet. Place a large plate on top of the skillet and flip over, presenting the cake with pineapple slices on top. Garnish with maraschino cherries.
Nutrition Facts : Calories 285.4 calories, Carbohydrate 37.7 g, Cholesterol 62.3 mg, Fat 14.3 g, Fiber 1.9 g, Protein 3.6 g, SaturatedFat 7.8 g, Sodium 284.9 mg, Sugar 23.9 g
GLUTEN-FREE PINEAPPLE UPSIDE DOWN CAKE
Whip up Betty Crocker™ Gluten Free yellow cake mix to create a delicious fruit-topped dessert.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h30m
Yield 9
Number Of Ingredients 10
Steps:
- Heat oven to 350°F. In 9-inch square pan, melt 1/4 cup butter in oven. Stir in brown sugar and corn syrup; spread evenly in pan. Arrange pineapple slices on brown sugar mixture. Place cherry in center of each pineapple slice.
- In large bowl, beat cake mix, 1/2 cup butter, water, vanilla and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour batter over pineapple and cherries.
- Bake 38 to 43 minutes or until surface is golden brown and toothpick inserted in center comes out clean. Immediately run knife around side of pan to loosen cake. Place heatproof serving plate upside down onto pan; turn plate and pan over. Leave pan over cake 5 minutes so brown sugar topping can drizzle over cake. Remove pan; cool 30 minutes. Serve warm or cool. Store covered in refrigerator.
Nutrition Facts : Calories 450, Carbohydrate 67 g, Cholesterol 105 mg, Fat 3 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 290 mg, Sugar 44 g, TransFat 1/2 g
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