Tropical Delight Hawaiian Gluten-Free Pineapple Upside Down Cake

Allergens

Dairy (Butter), Eggs

Ingredients

• 1 cup gluten
• free all
• purpose flour
• 3/4 cup granulated sugar, divided
• 1/2 cup unsalted butter, melted and divided
• 1 tsp baking powder
• 1/4 tsp salt
• 1/3 cup coconut milk
• 1 tbsp dark rum
• 2 large eggs
• 1 can (20 oz) pineapple slices in juice, drained and patted dry
• 6 maraschino cherries, rinsed and patted dry
• Pinch of ground cinnamon (optional)

Instructions

1. a. Preheat the oven to 350°F (175°C). b. In a medium bowl, whisk together the gluten free flour, 1/2 cup sugar, baking powder, and salt. Set aside. c. In a large bowl, combine the coconut milk, rum, eggs, and remaining 1/4 cup sugar. Mix well. d. Slowly add the dry ingredients into the wet ingredients, mixing gently until just combined. Stir in half of the melted butter. e. Pour the remaining melted butter into a 9 inch round cake pan, swirling to coat the bottom evenly. Sprinkle the remaining 1/4 cup sugar over the buttered surface. f. Arrange pineapple slices and maraschino cherries on top of the sugar in a decorative pattern. If desired, lightly sprinkle with ground cinnamon. g. Carefully pour the cake batter over the fruit, smoothing the top with a spatula. h. Bake for 35 40 minutes or until a toothpick inserted into the center comes out clean. i. Allow the cake to cool for 10 minutes before inverting onto a serving plate. Cool completely before slicing.

Chef’s Insight

The key to a successful Pineapple Upside Down Cake is a well-greased and sugared pan. This ensures the fruit stays in place and doesn't stick during baking and inversion.

Notes

This recipe is perfect for those following a gluten-free diet and seeking a tropical, delectable dessert.