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Recipes From "The Grove"


Gluten Free Pineapple Upside Down Cake

Ingredients:

  • 3 tbsp butter, melted
  • 1/2 cup light brown sugar
  • 1 -20 oz can pineapple chunks, drained
  • 1 stick of margarine
  • 3/4 cup white sugar
  • 1 egg
  • 1 tsp vanilla extract
  • 1 1/2 cups Gluten Free Pancake Mix
  • 1/2 tsp salt
  • 1 cup milk
Preheat oven to 350°
Spread melted butter evenly over the bottom of an 8 inch square pan
Sprinkle brown sugar evenly over bottom
Arrange pineapple chunks on bottom of pan. Set aside.
In a medium bowl, cream together margarine and white sugar. Beat in egg and vanilla until
light and fluffy.
Combine flour and salt, add to creamed mixture in three parts, alternating with the milk.
Pour into baking pan, making sure fruit is completely covered.
Bake 40-50 minutes, until a toothpick inserted comes out clean.
Invert onto serving dish, serve warm.
Try with apples, peaches, or a mixture of other fruits.

 

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1052 Portland St., St. Johnsbury, VT 05819 USA • 802.748.5141 • ORDER: 800.525.2540 EXT 333 • maple@maplegrove.com
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