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Pinapple upside down cake Recipe

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This recipe for Pinapple upside down cake, by , is from GIFTS FROM THE KITCHEN, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!



3 tbsp. coconut oil (or butter)
1/2 cup coconut sugar(or brown sugar)
1 - 19 oz. can sliced pineapple, drained (reserve juice)
1 /2 cup rice flour with 1 tsp. xanthium gum or G/F flour mix2 1/2 tsp baking powder
up to 1 cup white sugar
1/3 cup coconut oil melted or vegetable shortening
3/4 cup pinapple juice (add milk of choice if not required amount)
2 eggs

Turn oven to 350F
In a 9 inch square pan place coconut oil. Place in oven to melt. About 5 minutes.
Remove pan from oven. Stir in sugar. Spread evenly bottom of pan.
Arrange pineapple slices attractively in pan. Set aside.

In a large bowl, sift together, flour, baking powder and sugar.
Add shortening and liquid.
Beat until combined and smooth. The dough will be quite thick.
Spoon carefully into prepared ban, spreading evenly.
Bake in preheated oven for 40-45 minutes or until cake springs back when lightly touched.
Immediately invert on serving plate and cool 10 minutes before removing pan.
Place cherries in pineapple if desired.




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