A Recipe – Pineapple Upside Down Cake with Whiskey Sauce (w/ Gluten Free Option)

Houston food styling

Mmmm CAKE! I was inspired to make this pineapple upside down cake when I found my friend’s white ramekins in a cabinet. Great! Lets make a special yummy mini cake! I thought about what I could make that looked pretty in a smaller dish and came up with this recipe after looking at some other basic recipes.

Celiac disease is the bane of my existence sometimes and I’m always trying to find things that don’t taste like the Sahara desert. Almost everything out there tastes like sand, but this can be made either way as gluten free or not, and doesn’t taste or crumble like a sand dune! Moist cake in the end and yea… I tried eating two of these in one sitting.

Ingredients:
1 cup brown sugar
1/2 cup butter
Whiskey or Bourbon of choice
Can of pineapple slices (save the juice)
Jar of maraschino cherries

Ingredients as per box for:

One box of Betty Crocker Gluten Free Yellow Cake Mix
2/3 cups of water
3 eggs (1 extra egg white for extra moist option)
1 stick (1/2 cup) softened butter
2 teaspoons of GF vanilla

or

One box of regular Betty Crocker Yellow Cake Mix
1 cup water
1 stick (1/2 cup) softened butter
3 eggs

Pineapple cake ingredients

Preheat oven to 350º. Grease either 4-5 medium sized ramekins or a 9 inch round baking pan
First open the pineapple and drain the juice to set aside to use in the cake mixture.

Melt the 1/2 cup of butter and mix with the brown sugar and 1 tbsp of whiskey or bourbon. Spoon the sugar and butter mixture to the bottom of the cake pan or evenly distribute to the bottom of the ramekins. Place one pineapple ring in the sugar mixture and press down. Add a cherry to the middle of the ring.

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For the regular cake mix: mix ingredients as directed on box but substitute the water with the juice from the pineapple slices and add the remaining water to equal the 1 cup the recipe calls for. Add one tablespoon of whiskey or bourbon and mix

For the gluten free mix: I recommend beating the eggs first for several minutes with an electric mixer on high to get them mixed with a lot of air. You can add an extra egg white to make the cake more moist. Mix ingredients as directed on box but substitute the water with the juice from the pineapple slices and add the remaining water to equal the 2/3 cup the recipe calls for. Add one tablespoon of whiskey or bourbon and mix on high for a bit longer to add air to the GF cake mix.

Place ramekins on a cookie sheet since these dishes might bubble over. The cook time can range depending on how many ramekins you use and their size, but take approximately 30 min. For the round pan, the cook time will be more 35-40 min. Bake until the center is clear of batter on a toothpick.

Gluten Free pinapple cake

Gluten free pineapple cake

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