Pineapple Upside-Down Cake (Gluten Free)

 

1/4

cup butter

2/3

cup packed brown sugar

2

tablespoons light corn syrup

9

slices pineapple in juice (from 16-oz can), drained

9

maraschino cherries, drained

1

box (15 oz) Betty Crocker® Gluten Free yellow cake mix

1/2

cup butter, softened

2/3

cup water

2

teaspoons gluten-free vanilla

3

eggs

• 1 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.
• 2 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.
• 3 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 loose 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.