So, I gave my first try at a gluten free (GF) cake last night.  Rachel was gracious, but I think it could be much better.

I’m going to record the recipe here and some of my thoughts on what I’ll do next time.



1 cup of firmly packed dark brown sugar
1/2 cup unsalted butter
1 can of pineapple slices
1 can of Oregon Bing Cherries


1 3/4 cups Bob’s Redmill gluten free all purpose flour
3/4 teaspoon baking powder
1/2 teaspoon salt
1 3/4 cups of sugar
1 cup (2 sticks) unsalted butter at room temperature
4 large eggs
3/4 teaspoon vanilla extract
3/4 cup sour cream
Juice from canned pineapple


Spray a 9×14 pan and coat with sugar (as is done with all my cakes/brownies!), and place pineapple rings into the bottom of the pan.  Place a cherry in the center of each ring.

Make the topping by combining a stick of butter and brown sugar in small saucepan on medium heat until brown sugar is dissolved and mixture is bubbly.   Pour over pineapple rings.

Preheat oven to 325˚F.  Mix flour, baking powder and salt in large bowl.  In a seperate bowl, mix sugar and remaining butter until light.  Add eggs one at a time, then vanilla.  Add dry ingredients alternating with sour cream in two portions, beating well after each addition.  Pour cake batter over glaze already in the pan.

Bake until fork comes out clean, about 70 minutes.  Cool cake for 10-15 minutes, then place a cookie sheet (or nice platter) on top and flip pan over, leaving the cake on your platter.

Things I’ll try next time


2 cups granulated sugar
1/2 cup pineapple juice
1/4 cup butter

Heat sugar and water on medium until dissolved, then turn up to medium-high and boil until amber in color (about 10 minutes)  Then add butter.


Add another egg, drop the sour cream, or reduce it, and try 3/4 cups butter.  Maybe a full teaspoon of baking powder.