Classic Pineapple Upside Down Cake (Gluten Free)

This is a classic for a reason.  Who can resist this moist, buttery cake?  It has a beautiful presentation with minimal effort.  What's not to love?  

1/2 cup (1 stick) Butter

1/2 cup Brown Sugar

 1 can (20 oz) Pineapple Rings, in juice

2 1/4 cups Pamela's Baking and Pancake Mix

1 cup Sugar

3 Eggs

3/4 cup Milk

3/4 cup Canola Oil

1 tsp Vanilla

Preheat oven to 350 degrees F.

In an 8" cast iron skillet, melt the butter over low heat.

Stir the brown sugar into the butter until melted.
Remove from heat and distribute the butter and sugar
evenly on the bottom of the skillet.

Cut the pineapple rings in half (reserve 1 ring to place in the center) and arrange them in the skillet.

In a small mixing bowl, whisk the baking mix and sugar together.

In a large mixing bowl, beat together eggs, milk, oil and vanilla.

Add the dry ingredients to the wet and stir until blended.

Pour the batter over the pineapple.

Bake for 45-50 minutes,
until a toothpick inserted in the center comes out clean.

Set skillet on a wire rack to cool for 15 minutes.

Run a knife between the cake and side of the skillet to loosen the cake.

Place a plate or cake platter on top of the skillet and carefully invert.

Allow cake to cool for another 10 minutes.

Serve warm or room temperature.

Recipe
Classic Pineapple Upside Down Cake
(Gluten Free)

1/2 cup (1 stick) Butter

1/2 cup Brown Sugar

 1 can (20 oz) Pineapple Rings, in juice

2 1/4 cups Pamela's Baking and Pancake Mix

1 cup Sugar

3 Eggs

3/4 cup Milk

3/4 cup Canola Oil

1 tsp Vanilla

Preheat oven to 350 degrees F.

In an 8" cast iron skillet, melt the butter over low heat. Stir the brown sugar into the butter until melted. Remove from heat and distribute the butter and sugar evenly on the bottom of the skillet. Cut the pineapple rings in half (reserve 1 ring to place in the center) and arrange them in the skillet.

In a small mixing bowl, whisk the baking mix and sugar together. In a large mixing bowl, beat together eggs, milk, oil and vanilla. Add the dry ingredients to the wet and stir until blended. Pour the batter over the pineapple.

Bake for 45-50 minutes, until a toothpick inserted in the center comes out clean. Set skillet on a wire rack to cool for 15 minutes. Run a knife between the cake and side of the skillet to loosen the cake. Place a plate or cake platter on top of the skillet and carefully invert. Allow cake to cool for another 10 minutes. Serve warm or room temperature.