Gluten Free Pineapple Upside Down Cake
 
Prep time
Cook time
Total time
 
Gluten Free Pineapple Upside Down Cake
Author:
Recipe type: Dessert
Serves: 6
Ingredients
  • ¼ cup butter
  • 2 tablespoons Karo Corn Syrup - gluten free
  • ⅔ cup packed brown sugar
  • 1 package Bob's Red Mill Gluten Free Vanilla Cake Mix (makes 2 cakes)
  • Maraschino cherries, drained
  • Dole Pineapple Slices, drained
  • 2 teaspoons pure vanilla extract
  • 3 eggs
  • ⅔ cup water
  • ½ cup melted butter
Instructions
  1. This is for 2 cakes. Divide the batter into 2 pans. Prep 2 pans at the same time.
  2. Heat oven to 325 degree F. In a 9 inch round baking pan, melt ¼ cup butter in the oven. In a small bowl, combine sugar and corn syrup. Spread evenly into the pan. Arrange pineapple on top of the sugar mixture and place cherries at the center of the pineapple slices.
  3. In a large bowl, combine cake mix, water, vanilla, eggs, and melted butter. Mix well about 2 minutes with an electric beater. Pour batter over the pineapple and cherries.
  4. Bake 25 to 30 minutes or until a toothpick comes out clean (inserted in the middle). Run a flat spatula around side of the pan to loosen cake. Place a heatproof cake platter upside down over pan and turn platter over. Let cool before serving.
Notes
For regular cake use all purpose flour.
Recipe by The Gluten Free at https://www.theglutenfree.com/gluten-free-pineapple-upside-down-cake/