Description
Easy and popular gluten-free and dairy-free option for a pineapple upside-down cake recipe.
Ingredients
- Pam non-stick spray (Affiliate Link)
- One stick (1/4 of a pound) of Earth Balance Vegan Buttery Stick
- ⅔ cup packed Brown Sugar (Affiliate Link)
- Two cans of pineapple slices (Affiliate Link)
- One jar of Maraschino Cherries
- One box Gluten Free golden cake mix - I used Wegmans brand.
- Three eggs
- 1/2 cup of vegetable oil
- 1/2 cup of almond milk
- Two large non-stick extra large jumbo muffin tin (Affiliate Link)
Instructions
- First, preheat the oven to 350 degrees Fahrenheit. Then, using the non-stick spray (Affiliate Link), spray two extra-large jumbo muffin tins.
- Cut a wedge from each pineapple slice and remove the liquid from the can. Set them aside.
- Drain the Maraschino Cherries jar and set aside.
- Then, add a dab of the vegan non-dairy stick to each muffin tin section. Place it in the oven for about 3-5 minutes—watch it closely so it does not burn. Remove it from the oven.
- Add a tablespoon of brown sugar (Affiliate Link) to each tin opening, ensuring it absorbs into the non-dairy butter.
- Add the pineapple cut slices, and one drained Maraschino Cherries to the center.
- Mix the batter in the blender. First, mix the wet ingredients (almond milk, vegetable oil, and eggs). Then, slowly add the gluten-free flour mix. Then, follow the rest of the directions on the box.
- Now, using a large ice cream scoop, slowly add one scoop to the top of the Maraschino Cherries and pineapples. Going slow will ensure that the cherry does not move.
- Bake for 24-27 minutes or until golden brown on top and start to move away from the muffin tin edges.
- Let cool for 10 minutes. Using a knife, move around the tin openings' sides to separate the cupcake from the tin. Then, turn over onto a plate.
- Prep Time: 15 minutes
- Cook Time: 27 minutes
- Category: dessert
- Method: oven baked
- Cuisine: american
Nutrition
- Serving Size: 1
- Calories: 519 kcal
- Sodium: 336 mg
- Fat: 24 g
- Saturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 75 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 44 mg