- 6 tablespoons butter, softened and divided
- 1/4 cup packed brown sugar
- Cooking spray
- 1 (20-ounce) can pineapple slices in juice
- 3.9 ounces white rice flour (about 3/4 cup)
- 2.3 ounces brown rice flour (about 1/2 cup)
- 1.05 ounces sweet white sorghum flour (about 1/4 cup)
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon xanthan gum
- 1/3 cup 1% low-fat milk
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- calories 301
- fat 9.6 g
- satfat 5.4 g
- monofat 2.7 g
- polyfat 0.7 g
- protein 3.7 g
- carbohydrate 51 g
- fiber 1.8 g
- cholesterol 62 mg
- iron 0.8 mg
- sodium 164 mg
- calcium 92 mg
How to Make It
Preheat oven to 350°.
Combine 2 tablespoons butter and brown sugar in a small saucepan over medium heat, stirring until melted and smooth. Spread brown sugar mixture into bottom of a 9-inch square metal baking pan coated with cooking spray and lined with parchment paper.
Drain pineapple, reserving 1/4 cup juice. Top brown sugar mixture with pineapple slices.
Weigh or lightly spoon flours into dry measuring cups; level with a knife. Combine flours, baking powder, and xanthan gum, stirring with a whisk. Combine milk and reserved 1/4 cup pineapple juice in a small bowl.
Place 4 tablespoons butter and granulated sugar in a large bowl; beat with a mixer at medium speed until light and fluffy. Add vanilla and eggs; beat until blended. Add flour mixture and milk mixture alternately to sugar mixture, beginning and ending with flour mixture, stirring until combined.
Pour batter evenly over fruit. Bake at 350° for 40 minutes or until a wooden pick inserted in center comes out clean. Immediately invert cake onto a serving platter. Cool 1 hour.