Step 1

Preheat your oven to 350F.

Step 2

In a 10 inch cast iron skilletmelt your butter over medium heat. Remove from head and stir in the brown sugar and vanilla and spread evenly.

Step 3

Arrange the pineapple rings and cherries on top of the brown sugar mixture.

Step 4

Whisk together the gluten free flour, sugar, xanthan gum, baking powder, and salt.

Step 5

In a small bowl whisk together the pineapple juice, milk, vanilla, eggs and oil.

Step 6

Add the wet ingredients to the dry ingredients and whisk until combined.

Step 7

Carefully pour the batter over the pineapple in the skillet (so you don't disturb the beautiful design) and bake for 40-45 minutes or until a toothpick inserted near the center comes out clean.

Step 8

Let the cake cool for 10-15 minutes. Run a butter knife or spatula around the edge of the pan to loosen it, and then invert the cake onto its serving plate.