My mom used to make this for my dad when I was a child. This is my rendition of it.
2 cups all purpose gluten-free flour (I used Bob’s Red Mill)
Half of a whole fresh pineapple (diced into chunks)
1/3 cup honey
1/3 cup maple syrup
1/4 cup pineapple juice
1/2 cup butter (earth balance)
1 tsp. baking powder
1 tsp. baking soda
1 tbsp. vanilla extract
1/2 cup coconut milk
Rainier cherries (for garnish)
- Preheat oven to 375 degrees.
- Melt earth balance in pan over stove top.
- Add diced pineapple chunks to pan. Let simmer for 5-7 minutes (stirring often). Remove pineapple and place on round cake pan.
- Mix all dry ingredients (gf flour, baking powder, baking soda) in large bowl.
- Add honey, maple syrup, pineapple juice, and vanilla. Stir (will be chunky).
- Add eggs (one egg at a time), melted butter from stove, and coconut milk. Stir until batter becomes creamy (don’t over-stir)
- Pour batter on top of pineapple chunks in cake pan.
- Bake for 35-40 minutes (or until toothpick comes out clean). Cake should rise.
- Remove cake from oven, let cool for 10 minutes. Flip cake pan onto a large plate.
- Garnish with fresh rainier cherries. Serve warm and enjoy! 🙂