Description
A tender, gluten-free cake topped with caramelized pineapple and cherries, perfect for gatherings.
Ingredients
- 4 tablespoons unsalted butter, melted
- 1/2 cup brown sugar, firmly packed
- 1 (20 ounce) can pineapple slices in juice, drained and juice reserved
- 13 maraschino cherries
- 1 1/3 cups gluten-free flour blend
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 4 tablespoons unsalted butter, softened
- 1/2 cup granulated sugar
- 1/4 cup brown sugar, firmly packed
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 1/4 cup sour cream, room temperature
- 1/4 cup reserved pineapple juice
Instructions
- Preheat your oven to 350° F (175° C). Grease a 9×2-inch round cake pan.
- Prepare the Topping: In the greased pan, pour melted butter and sprinkle the brown sugar evenly over it. Arrange the pineapple slices on top, placing a maraschino cherry in the center of each slice.
- Make the Cake Batter: In a mixing bowl, whisk together the gluten-free flour, baking powder, baking soda, and salt. In another bowl, cream the softened butter with granulated sugar and brown sugar until light and fluffy. Add the egg, vanilla, sour cream, and 1/4 cup pineapple juice, mixing until smooth.
- Fold the dry ingredients into the wet mixture until combined.
- Pour the batter over the prepared topping in the pan, smoothing it with a spatula.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the cake for about 10 minutes, then carefully invert it onto a serving plate.
Notes
For a delightful twist, add shredded coconut or chopped nuts to the batter. Store cake in an airtight container for up to three days.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American