GF Pineapple Upside Down Cake

GF Pineapple Upside Down Cake



  • 1/4 cup butter
  • 2/3 cups light brown sugar, packed
  • 6 Slices pineapple from 20 0z can
  • 3-4 maraschino cherries, halved


  • 1 1/2 Cup Baking Free™ gluten-free All Purpose Flour (186 g)
  • 1 Cup granulated sugar
  • 1/2 Cup butter
  • 2 eggs, separated
  • 2 teaspoons vanilla
  • 1 3/4 teaspoon baking powder
  • 1/2 cup milk


Step 1
Preheat oven to 350 degrees F
Step 2
Melt the 1/4 cup butter over medium heat in a 10 inch cast iron skillet. Remove from heat ans spread the brown sugar evenly over the bottom of the skillet.
Step 3
Drain the pineapple slices and pat dry with a paper towel. Arrange 5 pineapple slices around the edge of the skillet and one in the center. Place a maraschino cherry half in the center of each pineapple ring with the sliced side facing up.
Step 4
Preheat oven to 350 degrees F.
Step 5
In a stand mixer, cream together the egg yolks and the sugar. Beat until they turn a light yellow. Add vanilla and beat again.
Step 6
Combine baking powder and flour, Slowly add the dry ingredients to the creamed yolks and sugar. Add in the milk and beat batter. Set aside.
Step 7
Place egg whites in medium bowl and beat with mixer and clean beaters. Beat egg whites until stiff peaks form. Gently fold the egg whites into the batter mixture. Spoon batter over pineapple slices.
Step 8
Bake for 40 minutes or until a toothpick inserted into the center comes out clean. Cool cake in skillet for 30 minutes and then invert onto serving plate. May be served warm or cold.