Easy Peasy Pineapple Upside Down Cake

IMG_0915A little back story here, I’ve always loved Pineapple Upside Down Cake, but have never once made it. In fact, my family has never made it.  EVER. Yesterday, everything happened to line up. We happened to have all the ingredients, and I made Pineapple Upside Down Cake for the first time in my LIFE. It was delicious, so I figured I’d share the recipe with y’all! : D So, here we go!!

Ingredients:
  • 1/4 Cup of butter
  • 1 Cup PACKED brown sugar
  • 1 Can of sliced pineapple in 100% Juice. Separate the fruit from the juice, and set the juice aside.
  • 3 tablespoons of milk
  • 1 Jar of Maraschino Cherries without stems, drained
  • 1 box of Gluten Free Yellow Cake Mix (I used Aldi LiveGfree)
  • Eggs and vegetable oil based upon the instructions for your cake mix.
  1. Preheat your oven to 350 degrees Fahrenheit.
  2. Melt your butter in the oven in a 13″x 9″ pan.
  3. Combine brown sugar and butter in the pan, resulting in something similar to this:

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 4. Flatten out the butter and sugar mixture.
5. Place the pineapple and cherries into your butter and sugar mixture. It will look like this:
IMG_0917  6. Mix together your Yellow Cake Mix according to directions on your box, but instead of using the full amount of milk, use the reserved pineapple juice and the 3 tablespoons of milk.
7. Pour cake mix over the pineapples and cherries, it will look somewhat like this:
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8. Put your cake in the oven and bake for about 45 minutes, or until golden brown on top. Make sure that it’s done clear through, and allow to cool in the pan for 5 minutes. Once it’s out of the oven, it’ll look like this:

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  9. Once it’s set, flip onto a plate or serving tray. Voila!
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10. Cut into pieces and serve!

IMG_0928I hope y’all enjoy it! My taste tester panel (which includes folks who aren’t Gluten Free) said there was no weird or different taste to it based upon its Gluten-Freeness. 😉 

Happy Baking!!
Love, 
Olivia

Gluten Free Brown Sugar Chewies

Gluten Free Brown Sugar Chewies, an adaptation of Paula Deen’s Recipe.

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Ingredients: (Adaptations in bold)

  • 1/4 cup butter
  • 1 cup packed light brown sugar
  • 1 egg, beaten
  • 3/4 cup flour split between: 1/4 cup Oat Flour, 1/4 cup Brown Rice Flour, and a 1/4 cup Sorghum Flour
  • 1 teaspoon of gluten free baking powder
  • 1/2 teaspoon of vanilla extract
  • A heaping 1/2 teaspoon of cinnamon
  • Optional: 1/4 cup chopped pecans, and confectioners sugar for dusting. (see Paula’s version of the recipe for use of these ingredients)
  1. Preheat oven to 350 degrees F. Grease an 8-inch square pan with butter.
  2. In a saucepan, melt the butter.
  3. Turn off the heat, add in brown sugar and stir until smooth.
  4. Stir in the egg.
  5. Stir together the flours and baking powder and add into the brown sugar mixture.
  6. Stir in the vanilla and cinnamon.
  7.  Pour the batter into the prepared pan and bake for 20 minutes.
  8. Allow to set for around 10 minutes before cutting into 16 squares and eat while warm.

Hope y’all enjoy the recipe, and have a fabulous Fall Sunday!
Love,
Olivia

Coming Soon to the Kindle Store!!

Okay y’all!! HUGE NEWS! Like world shatteringly awesome huge news! Haha. I’m seriously stoked to tell y’all what’s happening!

Wanna guess first?

Nope, I’m not moving again.

Or getting a tattoo.

Or . . . I don’t know, whatever you’re thinking right now.

I am . . .

WRITING A COOKBOOK! Like real cookbook, real gluten free recipes, “real” electronic pages.

Y’all! I’m so thrilled about this.

It’ll be out in the Kindle Store by Thanksgiving, and possibly in print eventually.

But for now, I’m thrilled with the ebook.

I’m sure y’all will love it! 😉 It’s going to have 15 Dessert recipes in it, most of them family favorites, and it will go on sale at some point in November. Until then, I’ll leave you with a preview of the cover. Be excited! There may be some more surprises in relation to my cookbook in YOUR future.

LiviesGoneGlutenFreeCookbook
Have a fabulous day, y’all!
I hope you’re as excited about this as I am! More information is coming soon!
Love,
Olivia