Topping

• 1/4 cup melted butter
• 1/2 cup (100g) brown sugar
• sliced pineapple

Cake

• 1 2/3 cups (216g) gluten free flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup melted butter
• 3/4 cup (150g) packed brown sugar
• 1/4 cup (50g) sugar
• 1 egg
• 3/4 cup (180ml) milk of choice
• 1/4 cup (60ml) pineapple juice
• 1 tablespoon (15ml) vanilla extract

1. Preheat oven to 350°F.
2. Place 1/4 cup melted butter into a 9-inch pie dish or 9×2 inch cake pan. Sprinkle with 1/2 cup of brown sugar. Top with pineapple slices. Set aside.
3. In medium bowl, mix together flour, baking powder, baking soda, and salt. Set aside. In large bowl melt butter in the microwave. Whisk in the sugars. Then whisk in egg, almond milk, pineapple juice, and vanilla extract until combined. Slowly mix in dry ingredients until no lumps remain.
4. Pour batter into prepared pan. Bake for 20 minutes, then cover loosely with aluminum foil and return to oven to bake for an additional 20 minutes. Allow cake to cool for 10 minutes.
5. Invert cake on top of a cake stand or a large serving plate. Slice and serve warm or room temperature. Enjoy!!