Pineapple Upside-Down Cake (Gluten Free)

Ingredients and Weight:

• 1 cup (2 sticks) unsalted butter, softened
• 1 cup granulated sugar
• 1/2 cup packed light brown sugar
• 1 cup gluten-free all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 2 large eggs
• 1/2 cup unsweetened pineapple juice
• 1 can (20 ounces) crushed pineapple, drained
• Maraschino cherries, for garnish

Preparation Time:

15 minutes

Cooking Time:

40-45 minutes

Difficulty Level:

2 (Simple)

Preparation Method Steps:

1. Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
2. In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
3. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, alternating with the pineapple juice. Mix until just combined.
4. Pour half of the batter into the prepared baking pan. Spread the drained crushed pineapple evenly over the batter.
5. Drop spoonfuls of the remaining batter over the pineapple, creating a swirled effect.
6. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the cake cool for 10 minutes before inverting it onto a serving plate. Garnish with maraschino cherries.

Nutritional Information:

• Serving size: 1/8 cake
• Calories: 350
• Fat: 20g
• Saturated fat: 12g
• Carbohydrates: 45g
• Protein: 5g

Dish Characteristics:

• Moist and flavorful
• Sweet and tangy
• Gluten-free
• Perfect for special occasions

User Comments:

• "This cake is absolutely delicious! I love the combination of pineapple and brown sugar."
• "It's so moist and fluffy, I can't believe it's gluten-free."
• "I'm not usually a big fan of pineapple upside-down cake, but this one changed my mind."
• "It's the perfect dessert for a summer party."
• "This cake is a crowd-pleaser for sure."

Special Precautions and Tips:

• Be sure to use gluten-free flour to ensure the cake is suitable for those with gluten sensitivities or celiac disease.
• If you don't have a 9x13 inch baking pan, you can use a slightly smaller or larger pan. Just adjust the baking time accordingly.
• Let the cake cool for at least 10 minutes before inverting it to prevent it from breaking.
• If you don't have maraschino cherries for garnish, you can use other fruits such as pineapple chunks or blueberries.