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Gluten-Free Pineapple Upside Down Cake---

This recipe is so simple, and oh so delicious. This pineapple upside down cake is decadently moist from the juice of the pineapples, and the brown sugar forms a chewy, gooey crust. Amazing.

Let's make some gluten-free pineapple upside down cake!

INGREDIENTS:

• 1/2 cup butter, melted
• 1/2 cup brown sugar, packed
• 1 (20 oz.) can pineapple slices, juice reserved
• 1 (8 oz.) Maraschino cherries
• 1 (22 0z.) box gluten-free yellow cake mix, we used King Arthur
• 1 (3.4 oz.) box vanilla pudding mix
• 3 eggs
• 1/3 cup vegetable oil
• 1/3 cup milk
• 2 tsp. vanilla extract

DIRECTIONS:

• Preheat oven to 350 degrees F.
• Spray bundt cake pan with nonstick spray.
• Evenly pour melted butter into the bottom of the bundt pan and top with brown sugar.

• Cut pineapple rings in half and alternate with cherries in the bottom of bundt pan.

• In a large mixing bowl, combine cake and pudding mixes together. Add reserved pineapple juice, milk, eggs, vanilla extract, and vegetable oil. Mix thoroughly until fully blended.

• Pour the cake batter evenly over the pineapple and cherries.

• Bake 30 minutes. Allow to cook 10 minutes. Flip the bundt pan over a plate to release cake. 

VIOLA!

We have gluten-free pineapple upside down cake. Enjoy!