My gluten-free take on a midwestern classic. The sweet vermouth and star anise bring out the tang in the pineapple. Enjoy!

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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Fruit Layer:
Cake:

Directions

Instructions Checklist
  • Preheat oven to 325 degrees F (165 degrees C).

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  • Combine brown sugar, 1/2 cup butter, and sweet vermouth in a saucepan over low heat; cook and stir until sugar is dissolved, about 5 minutes.

  • Arrange cherries and spoon pineapple into the bottom of a 9x13-inch baking dish. Pour brown sugar mixture over fruit.

  • Beat eggs in a bowl using an electric mixer on medium-low speed until smooth. Add 1/2 cup melted butter, pineapple juice, vanilla extract, and star anise to eggs; beat on medium-low speed until well combined, about 1 minute. Gradually add cake mix, about 1/2 cup at a time, to egg mixture, scraping sides of bowl with a spatula until batter is smooth and fluffy. Pour batter over fruit mixture until evenly spread in dish.

  • Bake in the preheated oven until cake is golden brown and completely set in the middle, about 1 hour. Cool cake for 15 minutes in the dish. Run a knife along the edge of the cake to loosen. Place a platter over the cake and flip cake onto platter.

Cook's Notes:

I always use canned dark and sweet cherries rather than maraschino, because maraschino cherries have a nasty chemical "flavor" that covers up the pineapple, IMHO.

I also prefer Bob's Red Mill(R) cake mixes because the resulting cake has more heft to it, without tasting gritty or dry. Therefore, you can use BRM mixes for recipes with frosting or fruit, and you can add little touches such as vanilla or fruit juice, and the cake will still hold together. However, if you're going to use a BRM mix for something like this recipe, it's best to 1) turn down the heat to 325 degrees F (163 degrees C) and let the cake set up slowly, 2) use butter instead of oil so the cake batter has even more moisture in it, and 3) use a 9x13-inch glass pan.

Nutrition Facts

524 calories; 20 g total fat; 105 mg cholesterol; 450 mg sodium. 82.4 g carbohydrates; 2.6 g protein; Full Nutrition

Reviews (2)

Read More Reviews

Most helpful positive review

Rating: 5 stars
03/23/2016
My husband gave this 5 stars. I thought it was too sweet but I don't care for sweet things whereas he could eat sugar out of a bowl. So 5 stars it gets. I used a homemade version of a boxed cake mix instead of store-bought mix. The cake is nice and spongy. The brown sugar syrup is really good but I think it is too much. Next time I'll reduce the amount by about a third. It left the cake a bit soggy. I didn't use the cherries but simply doubled the pineapple. Definitely a good cake. Just how good depends on your level of sweet tooth!:-) Thank you qwertycook for your recipe. Read More
(1)
3 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
03/23/2016
My husband gave this 5 stars. I thought it was too sweet but I don't care for sweet things whereas he could eat sugar out of a bowl. So 5 stars it gets. I used a homemade version of a boxed cake mix instead of store-bought mix. The cake is nice and spongy. The brown sugar syrup is really good but I think it is too much. Next time I'll reduce the amount by about a third. It left the cake a bit soggy. I didn't use the cherries but simply doubled the pineapple. Definitely a good cake. Just how good depends on your level of sweet tooth!:-) Thank you qwertycook for your recipe. Read More
(1)
Rating: 5 stars
03/23/2016
My husband gave this 5 stars. I thought it was too sweet but I don't care for sweet things whereas he could eat sugar out of a bowl. So 5 stars it gets. I used a homemade version of a boxed cake mix instead of store-bought mix. The cake is nice and spongy. The brown sugar syrup is really good but I think it is too much. Next time I'll reduce the amount by about a third. It left the cake a bit soggy. I didn't use the cherries but simply doubled the pineapple. Definitely a good cake. Just how good depends on your level of sweet tooth!:-) Thank you qwertycook for your recipe. Read More
(1)
Rating: 4 stars
01/23/2016
I made this for a friend and it was way better than any other gluten free dessert we've tried. A little dense and a little dry but that's the norm with gf dishes. They were very happy with it. I used cinnamon instead of star anise and I replaced the vermouth with apple juice. Also my market didn't have vanilla cake mix so we used funfetti instead. It was pretty funny when I flipped it over and thought a green sprinkle was mold!! If I made this again I would use more liquid... Butter or juice maybe but I think it would be good with some additional crushed pineapple mixed into the cake mix. Overall very pleased. Read More
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