Pineapple Upside Down Cake Low Carb And Gluten Free Recipes

PINEAPPLE UPSIDE-DOWN CAKE (GLUTEN FREE)

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• 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.
• 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.
• 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.
• 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.
• 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.

GLUTEN-FREE PINEAPPLE UPSIDE-DOWN CAKE

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Combine brown sugar, 1/2 cup butter, and sweet vermouth in a saucepan over low heat; cook and stir until sugar is dissolved, about 5 minutes.
• Arrange cherries and spoon pineapple into the bottom of a 9x13-inch baking dish. Pour brown sugar mixture over fruit.
• Beat eggs in a bowl using an electric mixer on medium-low speed until smooth. Add 1/2 cup melted butter, pineapple juice, vanilla extract, and star anise to eggs; beat on medium-low speed until well combined, about 1 minute. Gradually add cake mix, about 1/2 cup at a time, to egg mixture, scraping sides of bowl with a spatula until batter is smooth and fluffy. Pour batter over fruit mixture until evenly spread in dish.
• Bake in the preheated oven until cake is golden brown and completely set in the middle, about 1 hour. Cool cake for 15 minutes in the dish. Run a knife along the edge of the cake to loosen. Place a platter over the cake and flip cake onto platter.

PINEAPPLE UPSIDE DOWN CAKE

Steps:

• Preheat oven to 350.
• Spread the softened butter in the bottom of an 8 x 8 baking dish. Put a layer of pineapple on top of the butter. Mix together the 1/4 cup sweetener and the pineapple extract in a small bowl. Sprinkle that on top of the pineapple.
• Add the cake ingredient to a food processor. Process until smooth. Drop by spoonfuls on top of the pineapple. Gently spread to cover all the pineapple.
• Bake for 30 minutes until golden brown and slightly firm to the touch. Cool for 20 minutes and then invert onto a serving platter. Store leftovers in the fridge.

GLUTEN-FREE PINEAPPLE UPSIDE DOWN CAKE

Steps:

• Heat oven to 350°F. In 9-inch square pan, melt 1/4 cup butter in oven. Stir in brown sugar and corn syrup; spread evenly in pan. Arrange pineapple slices on brown sugar mixture. Place cherry in center of each pineapple slice.
• In large bowl, beat cake mix, 1/2 cup butter, water, vanilla and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour batter over pineapple and cherries.
• Bake 38 to 43 minutes or until surface is golden brown and toothpick inserted in center comes out clean. Immediately run knife around side of pan to loosen cake. Place heatproof serving plate upside down onto pan; turn plate and pan over. Leave pan over cake 5 minutes so brown sugar topping can drizzle over cake. Remove pan; cool 30 minutes. Serve warm or cool. Store covered in refrigerator.

PINEAPPLE UPSIDE DOWN CUPCAKES | LOW CARB, GLUTEN FREE

Steps:

• Begin by placing the pineapple, along with 4 tbsp of butter and 3 tbsp of the brown sugar substitute into a medium saucepan over medium heat.
• Bring to a low boil, then cover and reduce to a simmer, stirring frequently. Continue allowing this mixture to simmer while you prepare the cake.
• Preheat the oven to 325 degrees F and prepare a 12 cup muffin pan with non-stick spray.
• In a medium bowl, combine the almond flour, whey protein, salt and baking powder, stirring to combine. Set the mixture aside
• In a separate medium bowl, combine the butter, vanilla, pineapple flavoring, erythritol and remaining brown sugar substitute. Beat with a hand mixer until light and fluffy.
• Add the eggs and almond milk and beat again until well integrated.
• Working in batches, add the dry ingredients in with the wet, mixing after each addition until you have a smooth, creamy batter.
• Remove the butter and pineapple mixture from the heat, and using a fork or potato masher, mash up the pineapple.
• Place one cherry half into the bottom of each muffin cup, Then evenly distribute the pineapple mixture between all the muffin cups. (about 1 tbsp of pineapple per cup)
• Top this with the cake batter, being careful not to overfill. (I used about 1/4 cup of batter per cupcake.
• Bake in preheated oven for 30-45 minutes, or until a toothpick inserted into the center comes out clean.
• Allow them to cool before removing from the muffin pan.

PINEAPPLE UPSIDE DOWN CAKE – LOW CARB AND GLUTEN-FREE

Steps:

• Preheat oven to 325F and grease a 9-inch springform pan well. In a medium saucepan over medium heat, bring butter, erythritol and molasses to a boil. Allow to boil 1 minute. Remove from heat and add cream and vanilla (mixture may bubble vigorously). Pour topping into pan and sprinkle evenly with diced pineapple. For the cake, combine almond flour, protein powder, baking powder and salt in a medium bowl. In a large bowl, beat butter with sweetener until well combined. Beat in eggs, pineapple extract, if using, and stevia extract.Add half of the almond flour mixture and beat until combined, then beat in almond milk. Beat in remaining almond flour mixture, scraping down beaters and sides of bowl as needed. Spread batter over topping in prepared pan, using a knife or an offset spatula to smooth the top.Bake 35 to 45 minutes, or until top is golden brown and just set to the touch.Remove from oven and let cool 10 minutes. Carefully run a sharp knife around the inside of the pan to loosen and then remove pan sides.Top cake with a serving platter and carefully flip both platter and cake. Run a sharp knife between the bottom of the springform pan and the caake topping, to loosen. Gently lift pan bottom. Read more at http://alldayidreamaboutfood.com/2014/03/pineapple-upside-down-cake-low-carb-and-gluten-free.html#gevpbO3Y62142OAy.99