Gluten Free Pineapple Upside Down Cake

• Produce

  • 1 can Pineapple

• Refrigerated

  • 4 Eggs, large

• Condiments

  • 290 g Margarine, dairy free

• Baking & Spices

  • 230 g (1.5 cups approx all purpose gluten free flour
  • 100 g 1/2 cup packed light brown sugar, packed light
  • 4 tsp Baking powder
  • 230 g Sugar
  • 1 tsp Vanilla extract
  • 1 tsp Xanthan gum

• Dairy

  • 2 tbsp Milk

• Desserts

  • 20 Candied cherries or maraschino cherries

• Other

  • Base

Found on noshtastic.com

Description

Ingredients

• 230g (1.5 cups approx) all purpose gluten free flour
• 4 tsp baking powder
• 4 large eggs
• 230g (1 cup + ⅙th cup) sugar
• 230g (1 cup) dairy free margarine
• 1 tsp xanthan gum
• 1 tsp vanilla extract
• 2-3 tablespoons milk (I used unsweetened soy)
• BASE
• (60g) ¼ cup dairy free margarine
• (100g) ½ cup packed light brown sugar
• 1 can sliced pineapple (8-9 whole pieces)
• 20 candied cherries or maraschino cherries

Directions

• PLEASE READ NOTES FIRST!
• Put the flour, baking powder, eggs, sugar, margarine, xanthan gum, vanilla and milk into a bowl and mix until well blended.
• Melt the remaining margarine and sugar together and pour into the bottom of a 9inch cake pan.
• Do not use a springform pan or the margarine sugar mixture will leak out.
• layer the pineapple and cherries like you see in the photograph in the post.
• Pour the batter over the top and spread out evenly.
• Bake for 40 - 50 minutes minutes at 350, or until a toothpick comes out clean from the middle of the cake.