Pineapple Upside Down Cake is a gluten free take on an old classic.
Pineapple Upside Down Cake
Course: Baking, Cakes, Gluten Free, Healthy Living, Recipes
Servings
4
servingsPrep time
30
minutesCooking time
40
minutesCalories
300
kcalTotal time
1
hour10
minutes
Cook Mode
Keep the screen of your device on
Ingredients
2 tbsp Butter
0.33 cup Brown sugar
225 gram Pineapple slices-(1 can)
3 Maraschino cherries-or 4 pieces, cut in half
0.25 cup Rice flour
0.5 cup Potato starch flour
0.25 cup Tapioca flour
1 cup Sugar
1.5 tsp Baking powder
0.25 cup Shortening
0.75 tsp Vanilla
1 Egg
0.5 tsp Xanthan gum
Milk
Directions
- Preheat oven to 180 degrees.
- In a round baking tin, heat the butter in to oven until melted.
- Take the pan from the oven and sprinkle the brown sugar evenly over the melted butter.
- Cut pineapple pieces in half and arrange them on the brown sugar, all facing the same way.
- Put maraschino cherry halves in the holes of the pineapple slices. Put aside.
- In a large bowl, mix rice flour, potato starch flour, tapioca flour, sugar, baking powder, an xanthan gum.
- Pour the reserved pineapple juice into a measuring cup and add enough milk to measure ¾ cup. And the juice, mixture and shortening and vanilla to flour mixture.
- Beat on low speed scraping down the bowl until combined.
- Add the egg and beat on high for 3 minutes.
- Pour batter into the baking pan making sure all the pineapple pieces are covered.
- Bake for 30 – 35 minutes or until a skewer comes out clean.
Notes
- Pineapple Upside Down Cake is tot suitable for freezing
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