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

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