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Recipes // Desserts // Pineapple Upside-Down Cake

Pineapple Upside-Down Cake

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Ingredients
  • 1/4 cup plus 1/3 cup organic palm fruit oil shortening
  • 1/2 cup packed dark brown sugar
  • One 14-ounce can pineapple rings packed in syrup, drained
  • 7 maraschino cherries
  • 2/3 cup gluten-free vanilla rice milk
  • 3/4 teaspoon cider vinegar
  • 3 tablespoons water
  • 1 tablespoon ground flaxseed meal
  • 1-1/2 cups Betsy's Baking Mix
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon xanthan gum
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
Method
  1. Preheat the oven to 350F. In a heavy 9-inch cast-iron skillet or 9-inch round cake pan, melt 1/4 cup of the shortening over medium heat. Remove from the heat and sprinkle the brown sugar over the melted shortening. Arrange the drained pineapple in a circular pattern over the bottom of the pan, placing 1 cherry in the middle of each pineapple ring.
  2. In a small bowl, make "buttermilk" by combining the rice milk and cider vinegar. In a small cup, combine the water and flaxseed meal and allow to thicken for 3 to 5 minutes.
  3. In the bowl of the stand mixer, mix together the baking mix, baking powder, baking soda, salt, and xantham gum. Add the remaining 1/3 cup of shortening, the "buttermilk" mixture, granulated sugar, and vanilla and beat for 2 minutes. Scrape down the sides of the bowl, add the flaxseed mixture and beat until thoroughly combined.
  4. Pour the batter into the prepared pan. Bake for about 30 minutes, or until the cake is golden and a toothpick inserted in the center comes out clean. Remove it from the oven and immediately turn the cake upside down on a serving platter, leaving the pan in place on top of the cake for a few minutes while the brown sugar runs down the sides of the cake. Allow the cake to cool completely before serving. Store the cooled cake, covered and refrigerated, for up to 3 days.

Serves 6 to 8

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