Name: Gluten-Free Pineapple Upside-Down Cake
Prep time: 20 min
Cook time: 20 min
Yield: 9
Ingredients: 1/2 cup butter, melted -; 2/3 cup packed brown sugar -; 1 can (20 ounces) sliced pineapple -; 1 cup chopped pecans -; 3 large eggs, separated, room temperature -; 3/4 cup sugar -; 1 teaspoon vanilla extract -; 1 cup gluten-free baking flour (with xanthan gum) -; 1-1/4 teaspoons baking powder -; 1/4 teaspoon salt -; 9 maraschino cherries -; Sweetened whipped cream, optional -

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Gluten-Free Pineapple Upside-Down Cake

1. 1/2 cup butter, melted -

2. 2/3 cup packed brown sugar -

3. 1 can (20 ounces) sliced pineapple -

4. 1 cup chopped pecans -

5. 3 large eggs, separated, room temperature -

6. 3/4 cup sugar -

7. 1 teaspoon vanilla extract -

8. 1 cup gluten-free baking flour (with xanthan gum) -

9. 1-1/4 teaspoons baking powder -

10. 1/4 teaspoon salt -

11. 9 maraschino cherries -

12. Sweetened whipped cream, optional -

How to cook deliciously - Gluten-Free Pineapple Upside-Down Cake

1. Stage

Preheat oven to 375°. In an ungreased 9-in. square baking pan, combine butter and brown sugar. Drain pineapple, reserving 1/2 cup juice. Arrange 9 pineapple slices in a single layer over sugar (refrigerate any remaining slices for another use). Sprinkle pecans over pineapple; set aside.

2. Stage

In a large bowl, beat egg yolks until thick and lemon-colored. Gradually add sugar, beating well. Blend in vanilla and reserved pineapple juice. Combine flour, baking powder and salt; add to batter, beating well.

3. Stage

In a small bowl with clean beaters, beat egg whites on high speed until stiff peaks form; fold into batter. Spread into pan.

4. Stage

Bake until a toothpick inserted in center comes out clean, 25-30 minutes. Let stand 10 minutes before inverting onto serving plate. Place a cherry in the center of each pineapple slice. If desired, serve with whipped cream.