Gluten Free Pineapple Upside Down Cake recipes

Name: Gluten Free Pineapple Upside Down Cake recipes
Ingredients: 1 20-ounce can sliced pineapple, in its own juices; 7 to 8 maraschino cherries (I used Silver Palate brand, which has no dyes and no preservatives) (optional); 3/4 cup (164 g) packed light brown sugar; 1/8 teaspoon kosher salt; 6 tablespoons (84 g) unsalted butter, melted; 1 1/2 cups (210 g) all purpose gluten free flour (I used Better Batter); 3/4 teaspoon xanthan gum (omit if your blend already contains it); 7 tablespoons (42 g) nonfat dry milk, ground into a finer powder; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon kosher salt; 1 cup (200 g) granulated sugar; 8 tablespoons (112 g) unsalted butter, at room temperature; 2 eggs (120 g, weighed out of shell) at room temperature, beaten; 2/3 cup (5 1/3 fluid ounces) pineapple juice (reserved from the pineapple slices, with water or more juice added), at room temperature