A gluten-free version of a classic pineapple upside-down cake with caramelized brown sugar, fresh pineapple, and rum garnished with maraschino cherries.
Preparation Time
15 mins
Cooking Time
40 mins
Total Time
55 mins
Calories
285 Calories
Recipe Instructions
Step 1
Preheat the oven to 400 degrees F (200 degrees C).
Step 2
Melt 1/4 cup butter in a 12-inch cast iron skillet over medium-low heat. Stir in brown sugar, pineapple juice, and rum. Cook until sugar is dissolved and mixture is bubbling, about 5 minutes. Remove from heat and place pineapple slices in the skillet in a single layer, covering sugar mixture completely. Set skillet aside.
Step 3
Melt 1/2 cup butter in small skillet over low heat until butter begins to brown and releases a nutty fragrance, about 5 minutes, being careful to not burn the butter. Remove from heat and let cool for 10 minutes.
Step 4
Combine gluten-free flour and almond flour in a bowl. Mix in white sugar, baking powder, salt, and cardamom until well combined. Whisk in eggs and cold milk; mix until just combined. Pour in melted butter from the small skillet and stir until batter is mixed thoroughly. Pour batter over pineapple slices in the 12-inch skillet. Use a spatula to smooth out surface and spread evenly.
Step 5
Bake in the preheated oven until cake begins to bubble around the edges, the top is browned, and a toothpick inserted into the center comes out clean, 30 to 35 minutes. Let cool in the skillet for 10 minutes.
Step 6
Run a knife around the edge of the cake to loosen it from the skillet. Place a large plate on top of the skillet and flip over, presenting the cake with pineapple slices on top. Garnish with maraschino cherries.
Ingredients
2 large eggs
1 tablespoon dark rum
1 tablespoon pineapple juice
1 (4 ounce) jar maraschino cherries for garnish
0.5 cup butter
0.25 cup butter
0.5 teaspoon salt
0.5 cup white sugar
0.125 teaspoon ground cardamom
0.25 cup almond flour
0.5 cup cold milk
0.75 cup light brown sugar
0.5 small fresh pineapple - peeled, cored, and sliced
