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Gluten Free Pineapple Upside Down Cake 
 
INGREDIENTS:
  • 3 tablesppons butter, melted
  • 1/2 cup light brown sugar
  • 1-20 ounce can pineapple chunks, drained
  • 1 stick margarine
  • 3/4 cup white sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 1/2 cups Gluten Free Pancake Mix
  • 1/2 teaspoon salt
  • 1 cup milk
DIRECTIONS:
Preheat oven to 350F.
Spread melted butter evenly over the bottom of an 8-inch square pan.
Sprinkle brown sugar evenly over bottom.
Arrange pineapple chunks on bottom of pan. Set aside.
In a medium bowl, cream together margarine and white sugar. Beat in egg and vanilla until light and fluffy.
Combine flour and salt, add to creamed mixture in three parts, alternating with the milk.
Pour into baking pan, making sure fruit is completely covered.
Bake 40-50 minutes, until a toothpick inserted comes out clean.
Invert onto serving dish, serve warm.
Try with apples, peaches or a mixture of other fruits.