Things You'll Need:
- 9 inch baking pan
- 2 mixing bowls
- Oven preheated at 350
- hand mixer or whisk
- spatula
- serving platter
- 1 Tbsp. Margarine
- 1/2 cup Gluten Free Brown Sugar
- 6 Pineapple slices
- 6 marschino cherries
- 4 egg yolks
- 4 egg whites
- 3/4 cup sugar
- 1/2 lemon
- 3/4 cup potato starch
- 1 tsp. Gluten Free Baking Powder
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Step 1
Melt the margarine in the microwave and mix in the brown sugar.
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Step 2
Pour the margarine and brown sugar mixture into the 9 inch baking pan spreading it evenly.
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Step 3
Place the pineapple slices on top of the margarine and sugar mixture and arrange the cherries in the middle of each pineapple. Set aside.
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Step 4
Squeeze the lemon juice from the half lemon and grind the rind. Set aside.
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Step 5
Beat the egg yolks in a mixing bowl until they are light.
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Step 6
Gradually add the sugar, lemon juice, grated rind and continue beating until creamy.
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Step 7
In a separate bowl using clean beaters, beat the egg whites until they are stiff but not dry.
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Step 8
Fold the beaten egg whites into the egg yolk mixture (slowly and carefully).
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Step 9
Fold in the potato starch and baking powder.
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Step 10
Pour the batter over the pineapple slices in the 9 inch baking pan.
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Step 11
Bake in oven for 30 minutes at 350 degrees.
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Step 12
Remove from oven and invert cake onto serving platter and allow to cool.
Comments
angelanyc said
on 9/4/2009 I'm going to keep this in my favorites to bake form my daughter. I prefer to use alternative butter. Great article!
lilleawoodlyns said
on 7/10/2009 That does look good! I'd go for butter instead of margarine and maybe try to reduce the brown sugar a bit because I'm guessing it isn't important for the structure like the white sugar is (I know, I'm being too healthy - lol). But my healthiness aside, it's nice to see a gluten free treat recipe that doesn't have lots of weird gums and other gluten free fillers!
acole said
on 5/22/2008 YUM! Looks good. My husband loves pineapple upside-down cake. Check out my cake recipe! Thanks!