Gluten Free Pineapple Upside Down Cake

A cake that defies gravity. Well, mine looks like it had a fight with gravity. When I was a teenager, I learned about something called "Pineapple Dump Cake," that hardly required more than a boxed yellow cake mix and a can of pineapple. (Also delicious in a dutch oven, cooked outside over the coals). You threw it all together, and you ended up with a delicious cake with the pineapple on top. Cool, eh? Well, it was for my adolescent mind.

I really wanted something with pineapple in it the other night, and short of having a cake mix, I decided to work with what I got. It turned out sweet and delicious, and fixed my late night interest in brightly colored (gluten free) baked goods while watching Jamie's Food Revolution (my cookbook is on the way!) and Who Do You Think You Are. (Both excellent shows, by the way). That's the most TV I've watched in quite a while, and it turned out ok. Rest for my tired self.

So, when the need for caramelized pineapple strikes you, you can turn to pineapple upside down cake. With no dairy or gluten.

Briefly, in weekend news, I'm going to the second gluten free class on Saturday at the Viking Cooking School. There's still time to register, if you're in the Salt Lake area.

Pineapple Upside Down Cake
adapted from this recipe
no gluten, dairy, soy or nuts

3 tablespoons coconut milk
1 (20 ounce) can crushed pineapple with juice
8 maraschino cherries
1/2 cup packed brown sugar
1/3 cup shortening
1/2 cup white sugar
1 egg
1 teaspoon vanilla extract

3/4 cup brown rice flour
1/4 cup millet flour
1/4 cup tapioca starch
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon xanthan gum

1/2 cup reserved pineapple juice

Preheat the oven to 350 degrees. Drain pineapple and reserve 1/2 cup of the juice.
Pour coconut milk into a 9 inch round pan. Sprinkle with brown sugar, and then pineapple.
In a separate bowl, cream together shortening and granulated sugar until light and fluffy. Add egg and vanilla, and beat well. Sift together flours, baking powder and salt. Add alternately with reserved pineapple juice, beating after each addition.
Spread batter in pan over pineapple. Bake at 350 degrees for 45 to 50 minutes.

Let stand 5 minutes in the pan, then invert onto plate. I ate it warm, but it was also delicious for breakfast the next day.