Delicious Gluten Free pineapple upside down cake, perfect for those summer days!
AuthorThe Gluten Free Greek
For the topping
50glight brown sugar
7/8pineapple rings in juice, drained
For the cake
100ggolden caster sugar
100ggluten free self raising flour
Heat oven to 180°C /160°C fan/gas mark 4. For the topping, beat butter and sugar together until a creamy consistency. Spread over the base and about a quarter of the way up the sides of a 8 inch round cake tin. Arrange the pineapple rings on the top, and place cherries in the centre of the rings.
Place the cake ingredients in a bowl, with 2 tbsp of pineapple juice. Using an electric whisk, beat to a soft consistency. Spoon the mixture on top of the pineapple and smooth out so that it is level.
Bake for 35 mins and leave to stand for 5 mins, before turning out onto a plate.