Gluten-Free Pineapple Upside Down Cake #Recipe by @LibbyKlein

Libby Klein This recipe is super easy. I've given you a fabulous gluten-free cake recipe, but you can just as easily buy a gluten-free boxed cake mix. Or a regular gluten-filled box cake mix if that's your jam. Just make sure you get a buttery cake mix. None of that white cake you can reserve for weddings. The important details here are in the topping - which starts out life at the bottom. I love the caramelized brown sugar pineapples. My only regret is that I didn't add rum. Next time.

Disclaimer - Read all your labels to make sure your ingredients are gluten-free. Gluten can be sneaky.

Gluten-Free 

Pineapple Upside Down Cake

YIELD: 8 SERVINGS

This is enough cake batter to make two 8-inch rounds or one 9x13 rectangle.

INGREDIENTS

 

Topping
1/3 cup butter, melted
1 cup brown sugar
1 can pineapple rings – drained but reserve the juice
12 maraschino cherries

Cake
1 cup vegetable oil
1 ½ cups sugar
4 large eggs
3 cups gluten-free one-to-one flour (or regular all-purpose flour)
½ teaspoon kosher salt
3 teaspoons baking powder
1 cup pineapple juice reserved from the rings
1 teaspoon Vanilla Extract

DIRECTIONS

Preheat oven to 350°F (180°C).

Either melt your butter in the microwave in a glass bowl, or put it in the cake pan and stick it in the oven while it warms up. 

When the butter is melted, add the brown sugar and pat down to cover the entire surface of your cake pan. Now cover the brown sugar with your pineapple and maraschino cherries. Remember that the bottom of the pan is the top of the cake, so plan your design accordingly.

In a medium mixing bowl combine oil and sugar. Add eggs and beat with an electric mixer at medium speed for one minute. Add flour, salt, baking powder, pineapple juice, and vanilla; beat at medium speed for one minute.

Spoon batter gently over the brown sugar and fruit. Bake for 30-35 minutes for two 8-inch rounds or 42 - 48 minutes for a 9x13 rectangle. The cake is done when the center springs back when touched and the top is lightly browned. 

Miss Eliza can smell it. She loves cake.

Immediately run a knife around the side of the pan to loosen the cake. Place a heatproof serving plate upside down onto the pan. Turn the plate and pan over. Leave pan over cake for 5 minutes so brown sugar topping can drizzle over cake.

Remove pan. Cool for 30 minutes. Serve warm or cool. Store covered in refrigerator.

  

Recipe inspiration from Betty Crocker and Gluten Free Palate

 

B&B owner and gluten-free baker Poppy McAllister, along with her saucy Aunt Ginny, is on the case at the annual Cold Spring Village antique show in Libby Klein’s seventh deliciously witty, paleo-themed Poppy McAllister Mystery.
 

When vintage items go up for auction, gluten-free baker and B&B owner Poppy McAllister discovers some people will pay the ultimate price...
 
It’s peak summer season at the Butterfly House Bed and Breakfast in Cape May, with tourists fluttering in and out and wreaking enough havoc to rival a Jersey Shore hurricane. Also back in town is Courtney Whipple and his family of antique dealers for the annual Cold Spring Village antique show. Courtney’s son Auggie has a unique piece he believes will fetch them a fortune if he can get it authenticated in time—a piece rival dealer Grover Prickle insists was stolen from his store.
 
Poppy and her Aunt Ginny attend the auction, hoping to bid on an armoire for the B&B, and discover a veritable armory for sale—everything from ancient blades and nineteenth-century guns to such potential killing devices as knitting needles and a blacksmith hammer. Strangely, they don’t see either Auggie or Grover—or the mysterious item they both claim to own. Then during the auction, a body falls out of the very armoire Poppy was hoping to acquire, stabbed through the heart. Now, surrounded by competitive dealers and makeshift weapons, she must find out who turned the auction house into a slaughterhouse…
 

Libby Klein grew up in Cape May, NJ where she attended high school in the '80s. Her

classes revolved mostly around the Culinary sciences and Drama, with one brilliant semester in Poly-Sci that may have been an accident. She loves to drink coffee, bake gluten-free goodies, collect fluffy cats, and translate sarcasm for people who are too serious. She writes from her Northern Virginia office where she serves a very naughty black smoke Persian named Sir Figaro Newton. You can keep up with her shenanigans by signing up for her Mischief and Mayhem Newsletter on her website. www.LibbyKleinBooks.com/Newsletter/