Today I was really hungry for a pineapple upside down cake. I looked in the pantry and found that I had everything that I needed, so I set to work.
This gluten free version of the traditional pineapple upside down cake turned out really good.Here is the recipe:
1 and 1/2 sticks butter
1 Betty Crocker Gluten Free Yellow Cake Mix
2 teaspoons vanilla extract
1 teaspoon lemon extract
1 large can crushed pineapple, drained and juice saved
1/2 cup brown sugar
Enough water to make 2/3 cup liquid with the pineapple juice
Drain pinapple, and save 2/3 cup of the juice. If there is not 2/3 cup of juice, add enough water to make 2/3 cup. Set aside. Melt 1/2 stick of butter in an 8″ X 8″ baking pan. Sprinkle the brown sugar over the butter. Spoon the crushed pineapple over the butter/sugar in the pan. Set aside
In a mixing bowl, add the cake mix, eggs, 1 stick of butter, vanilla and lemon extracts, and the 2/3 cup of juice/water. Beat on medium speed for 4 minutes. Pour batter over the butter/brown sugar/pineapple in the baking dish. Bake at 350° until cake is browned, about 45 minutes.
(It may take a shorter time to bake at lower altitude. I am at 8500 feet so things take longer to bake.) Let cool. Serve with whipped cream.