|I serve mine warm with vanilla ice cream|
1 stick butter for topping + 1/2 stick butter for cake
1c brown sugar for topping + 1/2c brown sugar for cake
1 or 2 cans pineapple rings in juice (reserve 1/2c juice)
2c Pamela's Gluten Free Baking Mix
2tsp baking powder
1/2tsp baking soda
3/4tsp fine sea salt
3 large eggs
1/2c granulated sugar
1tbs vanilla extract
1. Preheat oven to 350F. Line a 13x9" pan with parchment or nonstick foil. Pat pineapple rings dry with a paper towel. Meanwhile, heat 1 stick of butter in a saucepan over low until melted. Add 1c brown sugar and stir, raising the heat to medium until boiling. Pour into the bottom of a 13x9 inch pan and place pineapple slices in a single layer on top. Let cool slightly while you put together the cake batter.
2. Mix dry ingredients together and set aside. Beat together 1/2 stick butter with 1/2c brown sugar and 1/2c granulate sugar until combined. Add eggs and vanilla. Continue to beat. Add 1/2 of the dry mix and beat, then add 1/2c reserved pineapple juice and finish with the last of the dry mix. Continue to beat 2 minutes or until combined and very smooth.
3. Carefully pour batter over the prepared pan and spread evenly. Bake in the center of a preheated oven for about 30-40 minutes, or until the top is golden brown and a toothpick inserted into the center of the oven comes out clean. Let cool for 2 minutes only and then invert the cake onto a serving tray. Continue to cool for a few more minutes. I like to serve mine warm with ice cream but it is also delicious chilled or at room temp.