Upside down cakes are so much fun to make! I made this gluten free for a morning tea and was much appreciated by my GF friends.
60g butter
1/2 c brown sugar
7 slices canned pineapple and reserve the juice
25 maraschino cherries
1 2/3 c gluten free flour (I used GF mix and buckwheat)
1 tsp xantham gum (be careful not to use more as it will make the mixture too gummy)
1/2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
60g melted butter
1/2 c brown sugar
1/4 c rice malt syrup
1 egg
1 tbsp vanilla extract
1/2 c milk (I use rice)
1/2 c pineapple juice

Preheat oven to 180C.
Melt butter and brown sugar and pour into bottom of 20cm springform tin. Arrange pineapple pieces neatly on the bottom and place cherries in between.
Whisk dry ingredients in a bowl. Whisk wet ingredients in another bowl then pour into dry ingredients and mix well. Pour into tin on top of the pineapple and spread evenly. Bake for 30-35 min or until cooked through; until an inserted skewer comes out clean. Check halfway - if the cake is getting too brown cover with foil.
Remove from oven and let sit for 15 mins before turning out and inverting onto a plate.