Step 1
Preheat oven to 350°F.
Step 2
Pour ¼ cup melted butter into a 9” pie dish or cake pan. Make sure it is covering the bottom of the dish or pan completely. Sprinkle Florida Crystals® Organic Light Brown Raw Cane Sugar over the butter.
Step 3
Blot the pineapple slices dry, then arrange them on top of the brown sugar and on the sides of the pan. Place a maraschino cherry in the center of each pineapple slice and in any other empty spaces at the bottom of the pan. Set aside.
Step 4
In a medium sized bowl with a hand-held mixer, beat ½ cup of softened butter with Florida Crystals® Organic Raw Cane Sugar on medium speed for 1 minute or until creamed together. Then beat in the eggs, sour cream, milk, and vanilla extract.
Step 5
In a separate bowl, whisk together gluten-free flour, baking powder, baking soda, and salt.
Step 6
Pour the dry ingredients into the wet ingredients and beat on low speed until the ingredients are just combined.
Step 7
Pour the cake batter over the pineapple topping in the pie dish or cake pan.
Step 8
Bake for 45 minutes. Place a layer of tin foil on top of the cake 25 minutes into baking.
Step 9
Allow the cake to cool for at least 15 minutes before inverting and serving.