Pineapple Upside Down Cake is a gluten free take on an old classic.
Method
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Preheat oven to 180 degrees.
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In a round baking tin, heat the butter in to oven until melted.
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Take the pan from the oven and sprinkle the brown sugar evenly over the melted butter.
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Cut pineapple pieces in half and arrange them on the brown sugar, all facing the same way.
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Put maraschino cherry halves in the holes of the pineapple slices. Put aside.
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In a large bowl, mix rice flour, potato starch flour, tapioca flour, sugar, baking powder, an xanthan gum.
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Pour the reserved pineapple juice into a measuring cup and add enough milk to measure ¾ cup. And the juice, mixture and shortening and vanilla to flour mixture.
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Beat on low speed scraping down the bowl until combined.
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Add the egg and beat on high for 3 minutes.
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Pour batter into the baking pan making sure all the pineapple pieces are covered.
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Bake for 30 35 minutes or until a skewer comes out clean.
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Pineapple Upside Down Cake is tot suitable for freezing
