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Gluten Free Pineapple Upside Down Cake
Prep time
Cook time
Total time
Gluten Free Pineapple Upside Down Cake
Author: Jeanette Withington
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
- This is for 2 cakes. Divide the batter into 2 pans. Prep 2 pans at the same time.
- 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.
- 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.
- 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.
1 comment
This is delicious!