I personally love these old fashioned desserts that remind me of my early childhood and church potlucks. And nothing says summer like a pair of cat-eyed sunglasses and pineapple upside down cake…1960’s style. Trust me, I have pictures of my mom to prove it.
Updated and gluten and casein-free, I short-cutted this recipe and used a GF Betty Crocker yellow cake mix. You could use any GF mix you wanted (Pamela’s has a bit of buttermilk in hers), and I substituted Mount Ranier cherries for the maraschino style (full of funky dyes and chemicals).
Prep time: 15 minutes
Total time: 50-55 mintues
Special equipment: cherry pitter
Yield: 9 servings
1/2 c. grapeseed oil
2/3 c. agave nectar (dark, if you have it, but the light is fine too)
9 sliced pineapple slices drained
9 Mount Rainier cherries (regular is fine too)
1 box (15 oz) Betty Crocker Gluten Free yellow cake mix
1/2 c. butter or butter substitute softened to room temperature
2/3 c. water
2 tsp. vanilla
- Heat oven to 350 degrees. Heat butter or butter substitute in a sauce pan along with agave, whisking until blended. Pour entire mixture 9 inch square pan with sides greased (pyrex works great).
- Place 9 slices of pineapple atop butter agave mixture, placing a pitted cherry into the center of each.
- Make cake according to box, mixing all ingredients together until smooth. Pour batter evenly over pineapple and place into oven for about 40 minutes. Immediately run knife around the sides of pan to loosen and Place heatproof serving plate upside down onto pan; turn plate and pan over. Leave pan over cake for 5 minutes so the butter sugar mixture can drizzle over cake. Remove pan; cool 30 minutes and serve warm or cool. Store covered in fridge.