My husband is a big fan of pineapple upside-down cake but I don’t like maraschino cherries so I did mine with blackberries. I also decided to do mine in a big skillet to make it easier. I hope you try it out.
Pineapple Blackberry Upside-down Cake
Preheat oven to 350 degrees F.
1 can of pineapple slices undrained, reserve juice
3/4 cup of blackberries fresh or frozen
4 Tbsps butter
1/2 cup of brown sugar
1/4 cup of rum
2 cups gluten-free flour
2 tsp Xanthan gum
1 tsp ground cinnamon
1 tsp baking powder
1/2 tsp salt
2/3 cup room temperature butter
1 cup brown sugar
4 tsp vanilla extract
1 cup of reserved pineapple juice
Mix all dry ingredients in a bowl. In a stand mixer, beat butter and brown sugar til light and fluffy. Add eggs one at a time with mixer on low. Add vanilla. Then alternating pineapple juice and dry ingredients mix until smooth and well combined.
In a large oven proof skillet, melt butter over medium heat. Add pineapple, covering bottom and cutting pieces to fit in one layer. Add brown sugar and sauté for 4-5 minutes. Flip over pineapple slices and cook for 4-5 minutes more. Add the blackberries to fill in the gaps and holes in the pineapple. Add rum and cook for 5 minutes. Pour cake batter over fruit making sure to cover it all. Place in oven and bake for 30-35 minutes until tester comes clean. Allow to cool slightly and then invert cake onto a plate. Serve and enjoy. Hope you like this gluten-free upside-down cake. You can vary the fruit and use bananas, plums or apples if you like. Cheers, Michele