1½cgluten free all-purpose flourspoon and level method
1teaspoonxanthan gumomit if your gf all-purpose flour contains this or guar gum
1teaspoonbaking powder
¼teaspoonkosher salt
1cgranulated sugar
8tablespoondairy free butterroom temperature 20 minutes
2largeeggsroom temperature
½cpineapple juice drained from the pineapple can
optional-- dairy free whipped topping
Instructions
Preheat the oven to 350°F, coat a 9-inch round baking pan with nonstick spray; set aside.
In a medium-sized saucepan over medium heat, melt the butter and sugar, stirring frequently, until the mixture is bubbly.
Then pour the caramelized sauce into the bottom of the cake pan and spread evenly with an angled spatula.
Then remove ½ cup of pineapple juice from the can and set aside for the cake. Place the pineapple either as a whole rings around the cake pan or cut each ring in half as pictured.
Decoratively place the maraschino cherries in the center of the pineapple rings or to one side of half a slice; set the cake pan aside.
In a medium-sized bowl, whisk the flour, xanthan gum, baking powder, and salt; set aside.
In a large bowl of a stand mixer or with a handheld mixer, beat the sugar and butter until well combined. This will take 3-5 minutes. Add in the eggs and combine for about 1 minute.
Now alternate adding ½ the flour mixture and ½ the pineapple juice. Combine well in between each mixture. Scrape down the sides and bottom of the bowl as needed. Then add in the last of the flour mixture and pineapple juice until combined.
Pour the cake batter over the pineapple and cherry mixture. Gently, with an angled spatula, spread the mixture evenly over the glazed ingredients.
Bake the cake for 42-45 minutes, until the center of the cake is slightly golden brown and the brown sugar sauce slightly bubbles on the sides in places.
IMPORTANT STEP-- Allow the cake to cool for 10 minutes; then use a knife to carefully cut around the edges of the cake. If you wait longer, the caramelized sauce will stick to the cake pan.
Place your cake plate over the top of the cake pan and flip both the pan and the plate so the pineapple slices and cherries are now the top of the cake on the cake plate. Slowly lift the cake pan off the cake.
Allow to cool for 15-20 more minutes and serve.
Optional topping-- you can serve this with dollops of dairy free whipped topping.