Pineapple Upside-Down Cake
Pineapple Upside-Down Cake is a favorite with my husband. This recipe is so delicious, he can't tell it's gluten-free!
Preheat oven to 350 degrees.
You'll need:
1 - 20oz can pineapple, drained (you can use round slices, chunks, tidbits, or crushed)
Melt 1/4 Cup margarine in 8x8 OR 9x9 square pan, by placing pan in oven during preheating process. Watch pan to avoid burning. Remove pan from oven and sprinkle brown sugar evenly over melted margarine. Arrange pineapple pieces over sugar, cutting slices as needed. Pour Basic Yellow Cake Batter evenly over pineapple*.
Bake for approximately 35-45 minutes, rotating pan halfway through baking time. Cake is done when knife inserted near center comes out clean and cake is pulled away frome sides of pan.
Place a heat-resistant plate upside-down on top of cake pan, and turn pan over. Leave pan inverted for a few minutes before removing. This allows all the sugar and juices to drizzle onto cake. Serve warm or chilled.
Enjoy!
*Note: You may substitute sliced bananas for pineapple. Canned or fresh fruit such as peaches, blueberries, pears or apples may also be used. Except for bananas, fresh fruit should be cooked slightly to soften before use.