GLUTEN FREE PINEAPPLE UPSIDE DOWN CAKE FROM SCRATCH RECIPES

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• 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.
• 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.
• 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.
• 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.
• 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.

Steps:

• Melt the butter in a small mixing bowl in the microwave. Add brown sugar and 2 tablespoons of water and mix until combined.
• Spoon the sugar/butter mixture into the pan.
• Arrange pineapple and cherries in the pan.
• In a medium mixing bowl, whisk the flour, baking powder, baking soda, and salt together; set aside.
• In a separate medium mixing bowl beat the butter and sugar together until combined.
• Add the egg whites and mix until combined.
• Add the milk and vanilla and mix until combined.
• Add the dry ingredients to the wet ingredients and mix on low speed just until combined.
• Spoon the cake batter carefully into the pan, trying not to disturb the topping.
• Bake for 35–40 minutes or until a wooden toothpick inserted near center comes out clean.
• Cool cake in pan on a wire rack for about 20 minutes.
• Loosen sides and invert the warm cake onto a plate.
• Serve warm.