Pineapple Blackberry Upside-down Cake!! Gluten-Free Deliciousness!

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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

Cake:

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 eggs

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