Blueberry Pineapple Upside Down Cake
I was inspired by a post on Facebook, which I can no longer find. It is quite simple to make if you are familiar with the traditional pineapple upside down cake. Before I added the batter, I added fresh blueberries in the gaps around the pineapples and cherries. I only had dark brown sugar which is why you can't see the blue color of the blueberries. My goal was for it be be red, white and blue for the 4th of July. It may have been dark, but it was delicious.
For you Gluten sensitive folk, I tried a new GF cake mix by King Arthur Flour Company. I was excited to find it and didn't read the instructions until after I mixed it, but it still turned out great. The texture was nothing like your typical cake mixes. It was more in line with a homemade pound cake, which was perfect for me. I will make sure that I repeat the process the same way next time I make it. Per the instructions, I should have mixed the ingredients one at a time as I added them, but instead I dumped the mix, eggs, and other ingredients into the bowl and started mixing. As I reviewed the back of the box to make sure that I didn't forget anything, is when I realized that the steps should have been different, oh well, it was too late to correct it. I also added the leftover pineapple to the mix and then baked it according to the instructions until done, using a toothpick to test the center.
I will try this again using light brown sugar to see if it will really look red, white and blue, and I don't want to mess with the texture so I will mix it the same way. I'll do a separate cake and follow the instructions to see if the texture was due to the way I mixed it or if this is the true texture of the cake mix, I'm hoping for the latter. The cake didn't last long enough to see if it would stay moist longer than traditional GF cake mixes (as stated on the box), which tend to dry out after a day or so. Thumbs up to King Arthur Flour Company, you now have a fan!