Gluten-Free Pineapple Upside Down Cake

Instructions

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