Allergy free Pineapple Upsidedown Cake



¼ Cup unsalted butter
2/3 Cup Brown Sugar
Slices of Pineapple in juice
½ Teaspoon Zanthum gum
1 Cup raw sugar
1/3 Cup Applesauce
1 ½ Teaspoon Baking Powder
½ Teaspoon Salt
¾ Cup So Coconut milk
1 Egg
1 1/3 Cup Rice flour mix
Marchino Cherry's (opt. Only use if not allergic)


Sift Dry ingredients (except the raw sugar)
1. 1 Heat oven to 350°F. In 9-inch square pan, melt butter in oven. Sprinkle brown sugar evenly over melted butter. Arrange pineapple slices over brown sugar. Place cherry in center of each pineapple slice.
2. 2 In medium bowl, beat remaining ingredients with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 3 minutes, scraping bowl occasionally. Pour batter over pineapple and cherries.
3. 3 Bake 50 to 55 minutes or until toothpick inserted in center comes out clean. Immediately place heatproof serving plate upside down over pan; turn plate and pan over. Leave pan over cake a few minutes so brown sugar mixture can drizzle over cake; remove pan. Serve warm. Store cake loosely covered.


2 comments:

  1. When making small individual cakes they get more of the pineapple flavor. nummm

    ReplyDelete
  2. Only use a Mar chino Cherry if the person is not allergic to them !!!!!! It is for looks and the cakes is good without.

    ReplyDelete

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