Ingredients
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¼ cup butter
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¾ cup light brown sugar
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1 tablespoon pineapple juice
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1 tablespoon dark rum (Optional)
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½ small fresh pineapple - peeled, cored, and sliced
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½ cup butter
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1 ¼ cups gluten-free all-purpose baking flour
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¼ cup almond flour
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½ cup white sugar
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2 ⅛ teaspoons baking powder
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½ teaspoon salt
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⅛ teaspoon ground cardamom
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2 large eggs
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½ cup cold milk
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1 (4 ounce) jar maraschino cherries for garnish
Directions
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Preheat the oven to 400 degrees F (200 degrees C).
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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.
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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.
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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.
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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.
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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 Facts (per serving)
| 285 | Calories |
| 14g | Fat |
| 38g | Carbs |
| 4g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 12 | |
| Calories 285 | |
| % Daily Value * | |
| Total Fat 14g | 18% |
| Saturated Fat 8g | 39% |
| Cholesterol 62mg | 21% |
| Sodium 285mg | 12% |
| Total Carbohydrate 38g | 14% |
| Dietary Fiber 2g | 7% |
| Total Sugars 24g | |
| Protein 4g | 7% |
| Vitamin C 5mg | 5% |
| Calcium 82mg | 6% |
| Iron 0mg | 2% |
| Potassium 73mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
