Photo copyright Tiffany Janes
Gluten-free pineapple upside-down cake
Ingredients:
- 1/2 stick of unsalted butter
- 1 cup brown sugar
- Pineapple rings (in juice)
- 1 Betty Crocker gluten-free vanilla cake mix batter
Instructions:
- Melt 1/2 stick of butter in 10" cast iron skillet.
- Brush butter onto sides of pan or spray sides with non-stick spray.
- Dissolve brown sugar in butter - remove from heat and set aside.
- Put one layer of pineapple rings in skillet.
- Pour prepared vanilla cake mix over pineapple rings.
- Bake at 325 degrees for approximately 36 minutes or until toothpick inserted in center of cake comes out clean.
- Cool cake on baking rack for approximately 30 minutes and then invert onto serving platter.
- Enjoy this wonderful cake in two days as it does not hold up well on the third day.
For more info: The Betty Crocker website has a gluten-free recipe page. Their pineapple upside-down cake calls for corn syrup which makes a pretty glaze.
Comments
Pineapple? My guess is pineapple rings in heavy syrup? Or, crushed pineapple?
LOL! Sorry - no I use canned pineapple in natural juice but if you want it like candy you could use the one in syrup. If you want to make a pineapple cake, you can use about half a can of crushed pineapple (drained, reserve the juice) folded into the cake batter. If making a full sized cake use all the pineapple. Then drizzle with cream cheese glaze or frosting. You can add the reserved juice to the frosting or glaze - it's fabulous!
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