Delightfully Gluten Free (TM)

Pineapple Upside-Down Cake

I found my camera! It was hiding in some otherwise-empty bag on the floor of my bedroom. Now how did it get there? Oh, well. It’s found.

To celebrate, I have a lovely picture of a pineapple upside-down cake.

I made a cake for my support group meeting today, and only brought home 2 teeny tiny pieces. This picture, however, is for the half-cake I baked for dinner tonight with my parents. I didn’t feel like having cake hanging around my house anymore. (I had cake from Braden’s party for a few days last week, until Andy completely gorged himself on it.)

For the 9×13 cake, here is what I did. Melt one stick of butter, add 3/4 cup of brown sugar, and cover the bottom of a greased cake pan. Then lay out your pineapple rings (let them sit in a strainer for a bit first, to let the excess juice run off) – I used 10, a whole can, on the 9×13, with the last one being broken in half. Then stick your maraschino cherries in the hole of the rings, and anywhere else you might like. Cover with yellow cake batter (I used my favorite, from Roben Ryberg’s new cookbook), and bake according to the directions.

After you take it out, sit it on a cooling rack to cool for about 20 minutes. Then turn it over onto whatever you want to put it on (lol). Don’t pull up the pan yet. Play the drums on the pan for a few minutes. This helps everything come out nicely together. Then you can lift the pan. Ta-daa! Let’s eat.






2 responses to “Pineapple Upside-Down Cake”

  1. Joyce Avatar

    Where did you find the recipe for the yellow cake? That book isn’t due out until next month and my family loves Pineapple Upside Down Cake but I’m newly diagnosed with CD. Thanks!

  2. ashish Avatar

    what i can commenton this i like to for eating as well as making it this wonderfull mixture of creaming method and pineappl layer along with brown sugar