Pineapple Upside Down Loaf Cake

 Pineapple Upside Down Loaf Cake made in 5×9 Loaf Pan. Make it with with Gluten Free or Regular Flour…

Pineapple Upside Down Loaf Cake

Ingredients

  • 8 ounce can pineapple slices, 3 slices for this recipe
  • 3/4 cup gluten free or regular baking mix
  • 1 egg
  • 1/4 cup cooking oil
  • 1/3 cup pineapple juice
  • 1/3 cup sugar
  • 1 teaspoon vanilla
  • 3 tablespoons butter
  • 3 tablespoons light brown sugar
  • 3 maraschino cherries

Directions

  • Preheat oven to 350°, spray loaf pan with cooking spray.
  • Add 3 tablespoons of melted butter in the loaf pan, stir in the 3 tablespoons of light brown sugar, pat dry each pineapple slice with a paper towel, set 3 pineapple slices in the bottom of loaf pan, place cherry in the middle of each slice, set aside.
  • In a medium mixing bowl mix together egg, cooking oil, 1/3 cup sugar, juice, and vanilla.
  • Add the baking mix and beat for a minute or two by hand or with mixer.
  • Pour batter slowly over prepared pineapple slices, Bake @350° for about 35 minutes, or until toothpick inserted in center comes out clean.
  • Set on cooling rack for about 5 minutes, to remove invert loaf cake on a plate to have pineapples on top.
  • Let cool Serve and Enjoy!