Tropical Bliss Pineapple Upside-Down Cake

Allergens

Gluten-Free, Dairy (contains butter)

Ingredients

• 1. Fresh pineapple, thinly sliced (2 cups) 2. Brown sugar, packed (3/4 cup) 3. Unsalted butter, melted (6 tbsp) 4. Maraschino cherries, drained and halved (8) 5. Gluten
• free all
• purpose flour (1 1/2 cups) 6. Granulated sugar (1 cup) 7. Baking powder (2 tsp) 8. Salt (1/2 tsp) 9. Whole milk, room temperature (3/4 cup) 10. Unsalted butter, softened (1 stick) 11. Eggs, room temperature (4) 12. Vanilla extract (1 tsp) 13. Shredded coconut, toasted (1/2 cup)

Instructions

1. Preheat oven to 350°F (180°C). In a skillet over medium heat, melt butter and stir in brown sugar until dissolved. Spread pineapple slices on the bottom of a greased 9 inch round cake pan. Arrange maraschino cherries in between the pineapple slices.
2. In a large bowl, whisk together gluten free flour, granulated sugar, baking powder, and salt. In another bowl, beat milk, softened butter, eggs, and vanilla extract until smooth. Gradually add dry ingredients to the wet mixture, mixing until just combined. Fold in shredded coconut.
3. Pour batter over the pineapple and cherries in the pan, spreading evenly. Bake for 40 45 minutes or until a toothpick inserted in the center comes out clean. Allow cake to cool for 10 minutes before inverting onto a serving plate.

Chef’s Insight

Allow the cake to cool slightly before inverting to retain its beautiful pattern and enhance the pineapple's natural sweetness.

Notes

Pair this dessert with a tropical rum punch or piña colada for a true island experience.