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Gluten-Free Pineapple Upside Down Cake

gluten-free pineapple upside down cake Dessert
Gluten-Free Pineapple Upside Down Cake
  • Prep 15 min
  • Total 1 hr 30 min
  • Servings 9
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Whip up Betty Crocker™ Gluten Free golden cake mix to create a delicious fruit-topped dessert. ...MORE + LESS -

Ingredients

1/4 cup butter
2/3 cup packed brown sugar
2 tablespoons light corn syrup
9 slices pineapple in juice (from 540 mL can), drained
9 maraschino cherries, drained
1 box Betty Crocker™ Gluten Free golden cake mix
1/2 cup butter, softened
2/3 cup water
2 teaspoons gluten-free vanilla
3 eggs

Steps

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  • 1
    Heat oven to 350°F. In 9-inch square pan, melt 1/4 cup butter in oven. Stir in brown sugar and corn syrup; spread evenly in pan. Arrange pineapple slices on brown sugar mixture. Place cherry in centre of each pineapple slice.
  • 2
    In large bowl, beat cake mix, 1/2 cup butter, water, vanilla and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour batter over pineapple and cherries.
  • 3
    Bake 38 to 43 minutes or until surface is golden brown and toothpick inserted in centre comes out clean. Immediately run knife around side of pan to loosen cake. Place heatproof serving plate upside down onto pan; turn plate and pan over. Leave pan over cake 5 minutes so brown sugar topping can drizzle over cake. Remove pan; cool 30 minutes. Serve warm or cool. Store covered in refrigerator.

Expert Tips

  • Cooking Gluten Free? Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.
  • Special Touch A gooey-caramel layer makes this cake extra-wonderful to eat. For fun, serve with fluffy pink clouds of whipped cream made pink with some of the maraschino cherry juice.

Nutrition Information

Nutrition Facts

Serving Size: 9 servings
Calories
440
% Daily Value
Total Fat
17
Saturated Fat
10
Trans Fat
0.5
Cholesterol
110
Sodium
390
Dietary Fiber
0
Sugars
43
Protein
3
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.

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