Pineapple Upside-Down Cake GF/CF

After discovering the skill of cutting a pineapple, I decided to look into other things I can do with it other than snack and use in the green juice. 

I decided to try the old Pineapple Upside-Down Cake.  It was actually pretty easy.  I haven't tasted it, but it looks good.  I wanted to make if Gluten and Dairy free so everyone in the house could enjoy it. 
Truth is, I hardly ever eat this stuff, I just need new ways to pass the day and try and impress the family. 

Making things GF/CF is really easy.  Betty Crocker made now make boxes for things like Yellow Cake.  So that just makes the experimenting of what GF flour is best, etc...

This took no time at all.  It was maybe 10-15b minutes of mixing etc and the baking was around 40 minutes.  You let it cool off for around 30 minutes and can either serve it immediately or refrigerate for later.

Here's the ingredients:

1/4 cup of Butter (I use Earth Balance that comes in a stick for easy measuring)
2/3 Cup packed Brown Sugar
2 tablespoons light corn syrup
6 slices of fresh cut pineapple
6 maraschino cherries (i hate these, so opted out...your choice)
1 box (15oz) Betty Crocker Gluten Free yellow cake mix
1/2 cup butter (softened. I just put it in the mixing bowl and put in the microwave)
2/3 cup of water
2 teaspoons vanilla
3 eggs

The instructions:

1. Pre heat the oven at 350.  In a 9 inch pan (I used a rectangular one).  Place the 1/4 cup of butter, place it in the pan and in the oven to melt.  Once melted, stir in the brown sugar and corn syrup.  Spread this combo evenly in the pan.  Arrange the slices of pineapple on top of the spread.  If you like the cherry thing, put those in the center of the pineapple slices.

2. In the large bowl, beat the cake mix, 1/2 cup of softened butter (this is why I soften it int he microwave), water, vanilla and eggs with an electric mixer on slow for 30 seconds.  Then increase the mixing speed to medium for around 2 minutes while scraping the sides so it mixes well.  Pour the batter over the pineapples evenly.

3. Back the cake on the center of the oven for around 40 minutes.  After 40 minutes, check if it's done by sticking a toothpick int he center and make sure it comes out smooth and clean.  If it's done, remove from the oven, run a knife along the sides to make sure it's not sticking to the pan.  Put a plate or cutting board (easier due to the size of the cake) and flip the cake over onto the board or place.  Remember, this is hot, so make sure to use oven mittens or towels.  Leave the pan on top of the cake to let the sugar topping drizzle over the cake.  After 5 minutes, remove the pan and let it cool for 30 minutes.