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Gluten-Free Pineapple Upside Down Cake
Gluten-Free Pineapple Upside Down Cake
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Prep Time:
15 minutes
Total Time:
1 hour 30 minutes
Create a mouthwatering gluten-free fruit-topped cake using Betty Crocker™ Gluten Free yellow cake mix.
Ingredients:
  • 1/4 cup butter
  • 2/3 cup packed brown sugar
  • 2 tablespoons light corn syrup
  • 9 slices pineapple in juice (from 16-oz can), drained
  • 9 maraschino cherries, drained
  • 1 box (15 oz) Betty Crocker™ Gluten Free Yellow Cake Mix
  • 2/3 cup water
  • 2 teaspoons pure vanilla extract
  • 3 eggs
Instructions:
  • Preheat oven to 350°F. Melt 1/4 cup of butter in a 9-inch square pan in the oven. Stir in brown sugar and corn syrup until well combined, then spread the mixture evenly in the pan. Arrange pineapple slices on top and place a cherry in the center of each slice.
  • In a large bowl, use an electric mixer to blend cake mix, 1/2 cup of butter, water, vanilla, and eggs on low speed for 30 seconds, then increase to medium speed for 2 minutes, scraping the bowl occasionally. Pour the batter over the pineapple and cherries.
  • Bake for 38 to 43 minutes until the top is golden brown and a toothpick inserted in the center comes out clean. Run a knife around the sides of the pan to loosen the cake. Place a heatproof serving plate on top of the pan, flip it over, and let it sit for 5 minutes to allow the brown sugar topping to drizzle over the cake. Remove the pan, let the cake cool for 30 minutes, and serve warm or cool. Store covered in the refrigerator.

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