I was searching for a gluten free cake recipe and this Gluten Free Pineapple Upside Down Cake popped up many times. I searched until I found a recipe I like and this is it.

This gluten free cake is super moist and so lovely. It has a juicy pineapple flavour and goes super nice with a few scoups of lactose free vanilla ice-cream.

This is also a great cake to make with little ones. My seven year old nephew was confused by it because we put the pineapple and cherries on the bottom. He said its a weird cake but he loved helping make it. So easy for them to get involved. Great fun for the kids.

A super easy recipe and best eaten warm as possible.

Gluten Free Pineapple Upside-Down Cake

Ingredients

Topping

1/4 cup olive oil margarine, melted
1/2 cup light brown sugar
4 slices canned pineapple - (Save juice for cake)
9 glace cherries

Cake

1 and 2/3 cup gluten free plain flour
1/2 tsp baking powder
1/4 tsp baking soda
1/2 tsp fine sea salt
1/2 cup olive oil margarine, melted
3/4 cup light brown sugar
1/4 cup white sugar
1 egg
1/4 cup lactose vanilla yogurt
1/2 cup

1/4 cup pineapple juice (reserved from the canned pineapple)
1 tbsp pure vanilla extract

Method

1.    Preheat oven to 180C/350F degrees.

2.    Add 1/4 cup melted margarine to a 22cm/9 inch cake tin and spread it around the bottom of the cake tin. Sprinkle 1/2 cup brown sugar over the melted butter.

3.    Dry the pineapple before adding to the cake tin to avoid excess moisture. Arrange the pineapple slices on the bottom of the tin and place the cherries in the open spaces between slices and inside the holes.

4.    In a medium bowl sift and whisk together the flour, baking powder, baking soda and salt.

5.    In a large bowl, whisk together 1/2 cup melted margarine, 3/4 cup brown sugar and white  sugar breaking up the clumps in the sugar. Whisk in the egg, yogurt, milk, pineapple juice and vanilla and mix well. Stir in the dry ingredients until fully incorporated. Give it a good beating until all lumps are gone and it's smooth and creamy. The batter is a little stiff. You can add a little extra milk if you want a more runny consistency which we did.

6.   Dollop batter over the pineapple and cherries and bake at 180C/350F  for 45 minutes or until a toothpick comes out clean. Cover the cake with aluminium foil if the cake starts to get too brown.

7.    Cool cake in the pan then turn upside on a plate and wait 5 minutes then remove tin.  Serve warm or room temperature.

*Cooking time may vary depending on oven temps and how much liquid comes off your pineapple and cherries.

Original recipe from What The Fork Food Blog