Thick gooey caramel. Succulent sweet pineapples. Light and buttery cake. This beautiful combination of three distinct flavours and textures in one cake is just divine, and definitely worth a try. This really popular and classic dessert has been made gluten free and eggless by the inclusion of more milk (to make it softer), along with other minor modifications. Enjoy!
Loosely adapted from: http://sallysbakingaddiction.com/2014/03/03/pineapple-upside-cake/
1/4 cup melted butter
1/2 cup light brown sugar, packed
6 slices of pineapple, fresh or canned
11 cherries, fresh or glace
1-1/2 cups gluten free all purpose flour
1/2 teaspoon baking powder
1/2 cup butter, at room temperature
1/2 cup white sugar
3/8 cup brown sugar
Egg replacer equivalent of 2 eggs
1 teaspoon vanilla extract
1/2 cup milk
1/2 cup pineapple juice (from the can, or use yogurt if unavailable)
Preheat the oven to 180C and grease a 9″ round baking pan.
Pour the melted butter in the baking pan, and swirl to distribute evenly. Sprinkle the brown sugar on the melted butter, and arrange the pineapple rings at the bottom of the pan. Place the glace cherries in between the rings and at the centres of the ring.
Sift the flour and baking powder into a medium bowl.
In a large mixing bowl using an electric mixer, cream the butter and both white and brown sugars together until light and fluffy. Add the egg replacer and vanilla extract, and mix.
Add the flour, milk and pineapple juice, and beat until well combined.
Pour/spoon the batter into the cake pan on top of the layered pineapple rings, and bake for 35-40 minutes, until an inserted toothpick comes out clean, or until the top of the cake is golden-brown.
Enjoy with vanilla ice cream or whipped cream, or all by itself!
Note: This cake tastes much better the next day, when all the scrumptious flavours have had time to mingle with each other.