Monday, May 25, 2015

Gluten Free Pineapple Upside Cake



Today is Memorial Day and I would like to say thank you to all of the men and women who made the ultimate sacrifice for our freedom! They may no longer be with us, but they will never be forgotten!!

I made this amazing looking cake is for our cookout tonight. I am using a new yellow cake recipe that I have been working on. It rose beautifully in the oven and is very moist and tender. I love pineapple upside down cake, always have. My mother's was the best! She made it from time to time when I was a kid and it was always delicious! Hopefully this gluten free version will be as good as hers. Love you Mom!


Ingredients:
  • 1/3 cup butter
  • 3/4 cup brown sugar
  • 6-10 pineapple slices (depending on pan size)
  • 6-10 gluten free maraschino cherries
  • 1/2 cup softened butter 
  • 1-1/2 cups granulated sugar
  • 3 eggs, room temperature
  • 2 teaspoons vanilla
  • 2 cups gluten free all-purpose flour
  • 1/4 cup cornstarch, potato starch or arrowroot starch
  • 1 tablespoon baking powder
  • 2 tablespoons vanilla pudding mix (optional)
  • 1/2 teaspoon salt
  • 1 teaspoon xanthan gum
  • 1-1/4 cups buttermilk or milk substitute + 1 tablespoon vinegar
Preheat your oven to 325F and oil your baking pan. This recipe makes enough batter for a 2-layer cake. I used a bundt pan, but a 9x13 would work too.

To prepare the brown sugar glaze melt the 1/3 cup of butter in a small saucepan over medium heat then stir in the brown sugar. Continue stirring until the sugar is completely dissolved.

Slowly pour the hot sugar mixture into the bottom of your pan.


Arrange the pineapple slices and maraschino cherries any way you like,
the photo below shows the traditional way to do it.
Set aside to cool while you prepare the cake batter.

Combine all of the dry ingredients in a medium sized bowl.
In a large bowl or stand mixer, beat the softened butter and sugar until smooth.


Stir in the vanilla then add the eggs one at a time, mixing well after each addition. 
Starting with the buttermilk, alternate adding in the wet and dry ingredients,
about 1/3 of each, ending with the dry.


Continue to beat for 2 minutes until the mix is very light and fluffy.


Spoon the batter into your prepared pan, being careful not to disturb the pineapple arrangement.


Smooth the batter and then place the pan into your oven and bake for 50 minutes
or until a toothpick comes out clean and the cake springs back when lightly pressed.


Loosen the sides of your cake and carefully turn it out onto a plate.
The brown sugar glaze will be very hot!


Allow the cake to cool for a few minutes and serve warm. Enjoy!



Print Friendly and PDF