1 box gluten free cake mix
3/4 c. water
1/2 c. oil
3 eggs
3 t. vanilla
1 small box instant vanilla pudding
1/4 c. butter
2/3 c. packed brown sugar
1 can pineapple slices (you want the circles - this dessert is all about presentation)
1. Melt butter and place in bottom of 9x13 pan. Sprinkly brown sugar evenly over butter. Arrange pineapple slices on top of brown sugar.
2. Mix cake mix, water, oil, eggs, vanilla, and pudding. Pour over pineapples.
3. Bake at 350 degrees for approximately 40 minutes. Cake is down when toothpick comes out clean.
4. Immediately put serving plate/tray on top of cake pan. Turn tray and pan together. Leave pan on top of tray for a few minutes to let the brown sugar/butter run down into the cake. Remove pan. Serve warm.
Recipe inspired by GF Poppyseed Cake recipe found here:
http://glutenfreeinutah.blogspot.com/2011/01/gluten-free-poppy-seed-cake-using-betty.html
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