I remember the first time my mom made pineapple upside-down cake. Actually, I’m sure she’d made it before – she seemed to know what she was doing – but it must have been before my time. Anyway, I was quite thoroughly impressed with the results, being a pineapple lover and a cake lover (and an anything-gooey-dessert lover), but for some reason it maintained its status as a rarity in our home.
Well, we’ve had a can of pineapple rings taking up space in our pantry for a couple years now, so I decided to try resurrecting the recipe gluten-free style.
A problem I’ve had with many gluten-free cake and quick bread recipes is a tendency to sink in the middle and/or crumble when they’re cooked in larger pans, so, having seen pineapple upside-down cupcakes on Pinterest numerous times, I decided it might be better to try that than an actual cake.
The results were successful, and quite a hit with hubby and Garrett (who refers to anything muffin-shaped merely as “cake!”)
The only drawback was having to cut down the pineapple slices to fit the muffin cups – not that Garrett and I weren’t more than happy to, ah, dispose of them. we ended up with about 3/4 of a slice squished into each cup.
Gluten-Free Pineapple Upside-down Cupcakes
- 1 can sliced pineapple
- 2T. Melted butter
- 1/2 cup brown sugar
- 1/3 cup butter
- 1 1/4 cup milk
- 1 1/4 cup flour mix
- 1/2 cup brown sugar
- 2 t. Baking powder
- 1/2 t. Salt
- 1/2 cup pineapple juice
- 1 egg
- 1 t. Vanilla
- For the topping: Stir butter and brown sugar together.
- Grease a muffin tin and divide brown sugar mixture evenly between the 12 cups.
- Place one pineapple ring in Bottom of each cup. You’ll probably need to cut the ring to make it fit.
- Add half a marachino cherry to center of each ring if desired.
For the cake:
- Mix first 5 ingredients together.
- Add juice, egg and vanilla.
- Beat well. Pour into muffin tin (as prepared above).
- Bake at 350. For 15-20 minutes.
- Let cool for 10 minutes.
- Loosen edges of each cake with a butter knife and turn into a wire rack.
- The tips should be flat, which may not look the prettiest when you take them out of the oven, but since they’re going to be served “up-side down” that’s a good thing!