Golden rings of pineapple and glossy cherries caramelize into a sticky, deep-amber topping that turns out perfectly when the pan gets flipped in one confident motion. Underneath, a tender, fluffy cake comes together with a gluten free flour blend, brightened with a full half cup of reserved pineapple juice folded right into the batter for extra moisture and tang. Beating the sugar and eggs to a pale, fluffy base gives the crumb real lift, so every slice stays soft and light instead of dense. The whole thing bakes up into one of those retro showstoppers that looks fussy but is genuinely simple: mix, layer, bake, and invert. Serve it warm with the caramel still glistening, or let it cool to room temperature so the topping sets into that classic sticky-sweet layer. It's a great choice for a dairy free dessert table, especially if you love a nostalgic bake that still feels special.
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Preheat the oven to 350°F (175°C). Grease the sides of a 9-inch round cake pan.
Melt 3 tbsp butter in a small saucepan over medium-low heat, then pour it into the bottom of the prepared cake pan. Sprinkle the brown sugar evenly over the melted butter.
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