Gluten-Free Pineapple Upside Down Cake

Instructions

1. Preheat oven to 350 degrees F. Melt 2 tablespoons of butter on a 10 inch cast iron pan over medium heat.
2. 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.
3. 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.
4. Incorporate the mixture with the flour mixture. Pour the batter over the pineapple and spread nicely.
5. Bake for 25 to 30 minutes. Let it cool for few minutes before inverting it to a platter.
6. 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!