Jenn's Pineapple Upside-Down Mini Cakes

One of the most interesting things about dealing with gluten intolerance and celiac disease is the ability to discern the same symptoms in other people. My friend, Jenn Ever, was one of those people. A co-worker for many years, we shared a lot of food (and a few drinks) together over the years. And as girls who work in salons do, we also shared a lot of personal life info. 

One day I was explaining my new learnings about gluten and my intolerances, Jenn suddenly realized she had many more symptoms of celiac disease than I did. She read the books I was reading and did a lot of searching. It turns out all her aliments and childhood physical issues could be related to her long term ingestion of gluten and she was excited to learn about how to feel less bloated and have less arthritis symptoms-she's a much healthier person and feels fabulous. 

All these years later she still avoids gluten and continues to be an inspiration to me...especially when I get to try the recipes she comes up with! I am sharing with you her newest creation, the retro inspired Pineapple Upside-Down Mini Cakes...

Signed, 

Charlese

Jenn's Pineapple Upside-Down Cake

1 box Gluten Free Cake mix (Cherrybrook Farms, Betty Crocker, or any you prefer)

ALL ingredients your box recipe calls for PLUS:
Coconut oil (instead of the oil your mix calls for)
1 can crushed pineapple
1 stick butter, melted
1 tsp gluten-free vanilla extract
1 jar Maraschino cherries
1 c Brown Sugar

1 cupcake pan, greased


Set oven to preheat for temp suggested by the cake mix. Mix the batter according to manufacturer guidelines, substituting coconut oil for the oil or butter in the same amount requested. Add 1/2 can of crushed pineapple and the teaspoon of vanilla, incorporate well.

In the greased cupcake pan, into each cupcake cup pour about 1 tablespoon of melted butter plus a sprinkling (up to 1 tablespoon) of the brown sugar. Also add to each cupcake cup 1 cherry and 1 tablespoon of crushed pineapples. Then add the batter, to just under the top of the cupcake cup.

Bake at the same temperature it was preheated for about 22 minutes, checking to make sure it's cooked through and not burning. They will be moist and juicy. After a few minutes of cooling, flip them upside down to reveal the rounded cherry tops! Enjoy!