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Gluten-Free Mini Pineapple Upside Down Cakes
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Prep Time:
30 minutes
Total Time:
1 hour 10 minutes
Gluten-free mini version of a classic dessert!
Ingredients:
  • 2 tablespoons butter
  • 1/2 cup packed brown sugar
  • 1 can (20 oz) pineapple slices, drained, trimmed to form small circles
  • 6 maraschino cherries, halved
  • 1 cup Betty Crocker™ Gluten Free all-purpose rice flour blend
  • 1 teaspoon xanthan gum
  • 1/2 teaspoon gluten-free baking powder
  • 1/3 cup butter
  • 2 teaspoons gluten-free vanilla
  • 1/2 cup low-fat buttermilk
Instructions:
  • Preheat your oven to 375°F and generously spray a 12-cup muffin tin with cooking spray.
  • Melt 2 tablespoons of butter in a 1-quart saucepan. Mix in 1/2 cup of brown sugar. Spoon mixture evenly into muffin cups, filling each with about 1 rounded teaspoon. Top with pineapple slices and place a cherry, cut side up, in the center of each. Set aside.
  • Combine flour blend, xanthan gum, cinnamon, baking powder, and salt in a small bowl. In a large bowl, cream 1/3 cup butter and 1/2 cup brown sugar until fluffy. Mix in eggs one at a time, then add vanilla. Gradually mix in flour mixture and buttermilk alternatively until just combined. Fill muffin cups with batter (they will be full), and place the muffin pan on a foil-lined cookie sheet.
  • Bake for 16-18 minutes or until a toothpick inserted in the center comes out clean. Let cool in the pan on a rack for 20 minutes. Invert a cookie sheet over the pan and carefully flip it over to release the cakes. Adjust pineapple and cherries as necessary. Serve while warm.

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