pineapple upside down cake

we had a bbq. i really wanted a tasty and easy dessert to make. then i craved it: pineapple upside down cake. this might be the best pineapple upside down cake i've ever had. there was none leftover from the bbq. i so wish i had taken a picture of them whole, beautiful, unmolded. but alas, they went that fast. i only have this picture of my wonderful slice of heaven.

thank you, the baking beauties, who i have on my list of favorite blogs. they are gluten free and gave me my base recipe here. i adapted a bit...sorry, i don't put mayonnaise in cake...

eat your hearts out, pineapple upside down cake lovers!

pineapple upside down cake
yield: 2 cakes

1 1/2 c white rice flour
3/4 c tapioca starch
1 tsp salt
1 tsp baking soda
1 tbsp baking powder
1 tsp xanthan gum
4 eggs
1 1/4 c sugar
2/3 c sour cream
scant 1 c pineapple juice (drained from the can of slices)
2 tsp pineapple liqueur

topping:
1/2 c butter
1 1/2 c brown sugar
1 can sliced pineapple rings
maraschino cherries

1. preheat oven to 350. grease and flour 2 8" cake pans.
2. melt butter. divide evenly between the 2 cake pans.
3. sprinkle the brown sugar evenly over the butter. divide between the 2 cakes.
4. top decoratively with pineapple rings and maraschino cherries. set aside.
5. mix together dry ingredients.
6. mix eggs, sugar and sour cream until fluffy. pour in dry ingredients, pineapple juice and pineapple liqueur. mix well.
7. pour evenly over the pineapple slices in the prepared cake pans.
8. bake for 25-30 minutes until done. cakes should be lightly golden and should spring back lightly to the touch.
9. remove from oven and cool for 5 minutes. remove from pans at this time or they will be stuck forever!

WARNING: you will eat all of this cake! :)