Pregnancy Friendly Gluten Free Pineapple Upside-Down Cake
Total time1 hr 10 min
Prep time20 min
Cook time40 min
4.9(6)
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Learn more →Ingredients
8 servings
For the topping
- 3 tbsp unsalted butter
- ⅔ cup packed light brown sugar
- 1 can (20 oz) pineapple slices in juice, drained, juice reserved
- 7 maraschino cherries, drained
For the cake
- 1 ½ cups gluten free flour blend
- 1 ½ tsp baking powder
- ¼ tsp fine salt
- ½ cup (1 stick) unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs, room temperature
Ingredient noteEggs are safe during pregnancy as long as they are cooked all the way through.
- 1 tsp pure vanilla extract
- ½ cup reserved pineapple juice
Instructions
- 1
Preheat the oven to 350°F (175°C). Grease the sides of a 9-inch round cake pan.
- 2
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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