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Ingredients
1 cup Cup4Cup Multipurpose Flour - gluten free
1 teaspoon Clabber Girl baking powder - gluten free
¼ teaspoon Arm & Hammer Baking Soda - gluten free
1 teaspoon McCormick Vanilla Extract - gluten free
1 stick organic butter, softened and divided
½ cup whole buttermilk
1 teaspoon Kosher salt
1 large pineapple, peeled, cored and cut into ½ inch thick rings
½ cup brown sugar
Maraschino cherries - gluten free
¾ cup granulated sugar, divided
2 large eggs, lightly beaten
FOR THE GLAZE:
1 cup granulated sugar
2 tablespoons lime juice
2 tablespoons Karo Light Corn Syrup - gluten free
¼ cup water
black pepper (optional)
Instructions
- Preheat oven to 350 degrees F. Melt 2 tablespoons of butter on a 10 inch cast iron pan over medium heat.
- Arrange pineapple slices in single layer and sprinkle brown sugar. Cook for a couple of minutes then flip and cook the other side sprinkling more brown sugar. Remove from heat and add cherries at the center if desired.
- In a bowl, mix the flour, baking powder, baking soda, salt and ¾ cup granulated sugar. In a separate bowl, whisk together the buttermilk, 6 tablespoons melted butter, and vanilla. Use a handheld electric beater and beat on low until smooth.
- Incorporate the mixture with the flour mixture. Pour the batter over the pineapple and spread nicely.
- Bake for 25 to 30 minutes. Let it cool for few minutes before inverting it to a platter.
- In a small saucepan, mix the water, 1 cup sugar, lime juice, corn syrup and season with black pepper. Cook on low for 8 minutes until becomes light brown. Pour syrup over the cake. Enjoy!
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