Pineapple Upside-Down Cake (Gluten Free)

Preheat your oven to 400 degrees F (200 degrees C). (5 minutes)

In a 12-inch cast iron skillet, melt 1/4 cup butter over medium-low heat. Stir in the brown sugar, pineapple juice, and rum (if using). Cook, stirring constantly, until the sugar is completely dissolved and the mixture is bubbling gently, about 5 minutes. Remove from heat.

Arrange the pineapple slices in a single layer over the caramel mixture in the skillet, ensuring they cover the bottom completely. Set the skillet aside. (2 minutes)

In a separate small skillet, melt 1/2 cup butter over low heat. Continue to cook until the butter begins to brown and develops a nutty aroma, approximately 5 minutes. Be careful not to burn the butter. Remove from heat and let it cool for 10 minutes.

In a medium-sized mixing bowl, whisk together the gluten-free flour blend, almond flour, granulated sugar, baking powder, salt, and cardamom until well combined. (3 minutes)

Add the eggs and cold milk to the dry ingredients. Whisk until just combined, being careful not to overmix. (2 minutes)

Pour the cooled, browned butter into the batter and stir until thoroughly incorporated. (1 minute)

Gently pour the batter over the pineapple slices in the cast iron skillet. Use a spatula to smooth the surface and spread the batter evenly. (2 minutes)

Bake in the preheated oven until the cake is golden brown, the edges are bubbling, and a toothpick inserted into the center comes out clean, about 30 to 35 minutes. (35 minutes)

Remove the skillet from the oven and let the cake cool in the skillet for 10 minutes. (10 minutes)

Run a thin knife around the edge of the cake to loosen it from the skillet. Place a large serving plate on top of the skillet and carefully flip the cake over, inverting it onto the plate to showcase the pineapple slices. (3 minutes)

Garnish with maraschino cherries for a festive touch. Serve warm and enjoy! (2 minutes)