Ingredients

• 0.25 cups butter
• 0.75 cups light brown sugar
• 1 tablespoon pineapple juice
• 1 tablespoon dark rum , Optional
• 0.5 small fresh pineapple - peeled , cored, and sliced
• 0.5 cups butter
• 1.25 cups gluten-free all-purpose baking flour
• 0.25 cups almond flour
• 0.5 cups white sugar
• 2.13 teaspoons baking powder
• 0.5 teaspoons salt
• 0.13 teaspoons ground cardamom
• 2 large eggs
• 0.5 cups cold milk
• 1 , 4 ounce

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Melt 1/4 cup butter in a 12-inch cast iron skillet over medium-low heat. Stir in brown sugar, pineapple juice, and rum. Cook until sugar is dissolved and mixture is bubbling, about 5 minutes. Remove from heat and place pineapple slices in the skillet in a single layer, covering sugar mixture completely. Set skillet aside.
3. 3 Melt 1/2 cup butter in small skillet over low heat until butter begins to brown and releases a nutty fragrance, about 5 minutes, being careful to not burn the butter. Remove from heat and let cool for 10 minutes.
4. 4 Combine gluten-free flour and almond flour in a bowl. Mix in white sugar, baking powder, salt, and cardamom until well combined. Whisk in eggs and cold milk; mix until just combined. Pour in melted butter from the small skillet and stir until batter is mixed thoroughly. Pour batter over pineapple slices in the 12-inch skillet. Use a spatula to smooth out surface and spread evenly.
5. 5 Bake in the preheated oven until cake begins to bubble around the edges, the top is browned, and a toothpick inserted into the center comes out clean, 30 to 35 minutes. Let cool in the skillet for 10 minutes.
6. 6 Run a knife around the edge of the cake to loosen it from the skillet. Place a large plate on top of the skillet and flip over, presenting the cake with pineapple slices on top. Garnish with maraschino cherries.

Nutrition per serving