Gluten Free Pineapple Upside-Down Cake

Step 1

Preheat oven to 350 degrees.

Step 2

Add 1/4 cup melted butter to a 9 inch pie plate and spread the butter around the bottom of the pie plate. Sprinkle 1/2 cup brown sugar over the melted butter. Arrange the pineapple slices on the bottom of the pie plate and place the cherries in the open spaces between slices and inside the holes.

Step 3

In a medium bowl, sift and whisk together the flour, xanthan gum, baking powder, baking soda and salt.

Step 4

In a large bowl, whisk together 1/2 cup melted butter, 3/4 cup brown sugar and granulated sugar breaking up the clumps in the sugar. Whisk in the egg, yogurt, milk, pineapple juice and vanilla and mix well. Stir in the dry ingredients until fully incorporated.

Step 5

Pour the batter over the pineapple slices and bake at 350 degrees for 45-65 minutes* or until a toothpick comes out clean. Cover the cake with aluminum foil if the cake starts to get too brown.

Step 6

Cool cake in the pan for 15-20 minutes before inverting onto a cake plate. Serve warm or room temperature.