Gluten Free Pineapple Upside Down Cake

You can make this beautiful and delicious Gluten Free Pineapple Upside Down Cake for your next holiday gathering... it's so easy! Believe it or not, it starts with a gluten free cake mix so the prep time is minimal. The results? A perfectly moist classic dessert that sings of holiday cheer.

Gluten Free Pineapple Upside Down Cake

1 box gluten free yellow cake mix, one layer size (I used Betty Crocker Gluten Free Yellow Cake Mix)

3 tablespoons butter, melted

3/4 cup brown sugar, firmly packed

6 slices canned pineapple rings

6 maraschino cherries, without stems

Preheat oven to 350 degrees. Lightly spray (the sides only) of a 9 inch cake pan with nonstick cook spray and set aside. Prepare cake batter according to package directions (do not bake or pour into pan, just set the bowl of batter aside).

Pour melted butter into the bottom of the prepared cake pan and rotate pan to evenly distribute; sprinkle butter evenly with brown sugar. Arrange pineapple slices on top of brown sugar. Place a maraschino cherry in the hole of each pineapple ring. Pour the prepared cake batter over the pineapple, distributing evenly.

Choose a bake time according to directions on your cake mix package. When cake tests done, remove from oven and let cake cool in pan for 5 minutes before turning out onto a serving plate. Serve warm or at room temperature. Store leftovers in the refrigerator. Yield 8-10 slices

Enjoy!

Blackberry-Blueberry Crumb Pie - Gluten Free

There are definite perks to living in the country. One of them is the endless bounty of fresh blackberries that grow on my property. My whole family munches on these juicy dark purple beauties at the end of each summer, and we freeze the surplus so we can make delicious blackberry pancakes and muffins throughout the year.


This recipe for gluten free Blackberry-Blueberry Crumb Pie is my kid's favorite. I employ a few shortcuts to speed up the preparation of this juicy summertime treat, so I can serve it in a jiffy when my kids get a craving for it. By using a pre-made frozen gluten free pie crust, and opting for a simple crumb topping this pie comes together in no time.


Embrace the last days of summer by making this old fashioned, gluten free Blackberry-Blueberry Crumb Pie for your friends and family. Whether served on it's own, or along side a scoop of vanilla ice cream it is the perfect end to a summer time meal.


Blackberry-Blueberry Crumb Pie - Gluten Free
1 gluten free (single crust) pie shell - unbaked (I use the frozen Gluten Free Bakehouse brand available at Whole Foods Market)


3 cups fresh blackberries


2 cups fresh blueberries


3/4 cup sugar


1/4 cup cornstarch


1/8 teaspoon ground nutmeg


TOPPING:

1/2 cup Pamela's Ultimate Baking and Pancake Mix

1/4 cup packed brown sugar


1/4 cup cold butter


In a large bowl, combine blackberries and blueberries. Combine the sugar, cornstarch, and nutmeg; sprinkle over berries and toss gently to combine. Pour into crust.


In a small bowl, combine the Pamela's Ultimate Baking and Pancake Mix and brown sugar; using a pastry blender cut in butter until crumbly. Sprinkle over filling. Bake at 375 degrees for 55-60 minutes or until set (cover edges with foil during the last 15 minutes to prevent over-browning if necessary). Cool on a wire rack. Yield: 6-8 servings.

*Recipe adapted from Simple & Delicious Magazine

*For more gluten free menu ideas visit The Gluten Free Homemaker and check out the the What Can I Eat That's Gluten Free page.


Enjoy!

Cherry Chocolate Cookie Tart - Gluten Free

Don't you just love those dessert recipes that make people think you worked for hours to prepare them when really it was a snap to pull together? My gluten free Cherry Chocolate Cookie Tart is precisely such a recipe. No one will ever know you used pantry staples such as Pamela's Ultimate Baking & Pancake Mix, canned cherry pie filling and chocolate chips to create this impressive mouth watering dessert. The cookie-like crust is soft and moist and holds together perfectly for cutting without crumbling. Leftovers store beautifully for days when covered and refrigerated. You can't go wrong with this gluten free delight my friends... try it for yourself and see!

Cherry Chocolate Cookie Tart - Gluten Free

2/3 cup powdered sugar


1 package (3 ounces) cream cheese


1/2 teaspoon almond extract


1 egg


1 3/4 cups Pamela's Wheat Free Baking & Pancake Mix (I buy large bags from amazon.com to save money)


2/3 cup semi-sweet chocolate chips


1 can (21 ounces) cherry pie filling OR equivalent amount of homemade cherry pie filling


4 oz white baking chocolate

2 teaspoons shortening


Heat oven to 400 degrees F. Stir together powdered sugar, cream cheese, almond extract and egg. Stir in Pamela's Ultimate Wheat Free Baking and Pancake Mix. Pat dough into 12-inch circle on an ungreased 12 inch pizza pan (place a sheet of waxed paper on top of dough for easy patting; remove waxed paper when finished patting).


Bake 8 to 10 minutes or until light golden brown. Sprinkle chocolate chips over hot crust. Bake 1 minute longer or until chips are melted; spread evenly. Cool 5 minutes.


Spread pie filling over crust. Heat white baking chocolate and shortening over low heat stirring constantly until smooth; drizzle over pie filling using a teaspoon and long quick motions to create a design (see photos for example of design). Slice into wedges and serve. Cover unused portions and store in the refrigerator. Yield: 8 servings.

*For more great menu ideas visit The Gluten Free Homemaker and click on the "What Can I Eat That's Gluten Free?" feature.

*Recipe adapted from bettycrocker.com

Double Berry Cream Pie - Gluten Free

I have made this delectable gluten free Double Berry Cream Pie faithfully each summer for the past 7 years. When berries are abundant this is the first dessert I think of. My crisp, buttery, gluten free cookie crust pairs perfectly with the sweet cream filling and white chocolate dipped strawberries. The fresh blueberries and whipped cream top this pie with both beauty and great flavors. There are no shortage of oohs and ahs when I bring this beloved dessert to the table. My family and guests alike say it is one of the best pies they have ever had. I have to agree... I just love it! I am confident that I will be proudly passing this recipe down to my daughters, and that is truly sweet.

*For more delicious menu ideas visit The Gluten Free Homemaker and check out the "What Can I Eat That's Gluten Free?" feature.

Double Berry Cream Pie - Gluten Free

6 squares ( 1 oz. each) white baking chocolate

8 whole fresh strawberries, halved lengthwise

1 baked and cooled 9 inch Gluten Free Cookie Crust (recipe to follow)

3/4 cup sliced fresh strawberries

1 package (8 oz.) cream cheese, cubed

3/4 cup confectioners sugar

3/4 cup cold milk

1 package (3.3 oz.) instant vanilla pudding mix

1 cup fresh blueberries

Whipped cream for decorating pie (I used canned whipped cream)

In a microwave or heavy saucepan, melt white chocolate; stir until smooth. Dip the halved strawberries halfway in chocolate. Place cut side down on a waxed paper-lined baking sheet. Refrigerate for 15 minutes or until set. Spread the remaining melted chocolate over the bottom and sides of crust. Arrange sliced strawberries in crust.

In a mixing bowl, beat cream cheese and confectioners sugar until smooth. Gradually add milk; mix well. Beat in pudding mix on low speed for 2 minutes or until thickened; spread evenly over sliced strawberries. Place blueberries in center of pie. Arrange dipped strawberries around the edge. Squirt whipped cream stars (using canned whipped cream) between the strawberries and blueberries. Refrigerate until serving. Yield: 8 servings

Gluten Free Cookie Crust

1-1/2 cups crushed gluten free vanilla cookies (I use EnviroKidz Organic Gluten Free Vanilla Animal Cookies which I buy in bulk from Amazon.com to save money)

1/4 cup sugar

1/2 cup (one stick) melted butter

Pre-heat oven to 375 degrees. Mix butter, sugar, and crumbs together and press into a 9 inch pie plate. Bake 8 minutes. Cool on a wire rack. Fill with your favorite no bake filling. Yield: One 9 inch pie crust.

*Recipe adapted from Light & Tasty magazine

Nectarine Goat Cheese Salad with Candied Pecans and Pineapple Thyme Dressing - Gluten Free

I love summer for it's fragrant, beautiful fruits. In my opinion nectarines and peaches are at the top of the list. The scent of a ripe nectarine or peach is like no other on earth. Their juices are like nectar from the gods. Because I like these fruits so much, I try to use them in more diverse ways than simply snacking on them whole, or cutting them up to top my morning cereal. My gluten free Nectarine Goat Cheese Salad with Candied Pecan and Pineapple Thyme Dressing is a perfect example of how you can creatively incorporate these special summer fruits into a fantastic light meal. I love this salad for it's natural fruity sweetness and for the unbeatable combination of creamy and crunchy textures. This refreshing gluten free salad contains plenty of protein from the goat cheese and the nuts so I often serve it as a main dish when nectarines are in season. Served in smaller portions it also makes a unique side salad for your favorite entrees. The candied pecans in this recipe are so mind-blowingly good that you may want to make extra to munch on as an indulgent snack the next day (trust me on this one!). Enjoy!

Nectarine Goat Cheese Salad with Candied Pecans and Pineapple Thyme Dressing - Gluten Free

1 bag spring mix salad greens

1 cup pecan halves

2 tablespoons butter

2 tablespoons brown sugar

pinch of salt (or to taste)

4 ripe nectarines

1 log of goat cheese (Plain or flavored goat cheese can be used. I used a flavor called Peppadew which was infused with red piquante peppers; it added a bit of heat to the dish which complimented the sweetness.)

Pineapple Thyme Dressing (recipe to follow)

fresh ground black pepper (to taste)

Toast pecans in a small skillet over medium-low heat stirring constantly until just fragrant but not browned (be careful, once they are fragrant nuts can burn quickly!). Reduce heat to low. Add butter, stirring constantly until melted. Add brown sugar and a pinch of salt, stirring constantly until dissolved and slightly thickened. Immediately remove nuts from skillet and spread on a dinner plate to cool. Meanwhile, prepare the Pineapple Thyme Dressing (recipe to follow) and set aside. Chop the nectarines into bite size pieces. Divide salad greens evenly amongst 4 salad plates. Top with chopped nectarines. Slice the goat cheese into 1/4 inch rounds and distribute evenly on the tops of the salad, slightly overlapping slices. Sprinkle candied pecans over the salads. Drizzle Pineapple Thyme Dressing over each salad. Season salads with fresh ground pepper to taste. Yield: 4 servings

Pineapple Thyme Dressing - Gluten Free

1/4 cup agave nectar

1 1/2 tablespoons crushed pineapple

2 tablespoons lemon juice

1/2 cup extra virgin olive oil

1/8 teaspoon dried thyme OR 1/4 teaspoon fresh thyme, minced

3/4 teaspoon salt

freshly ground black pepper (to taste)

Put the agave nectar, pineapple and lemon juice in a blender. Process for 15 seconds or until well blended. With the blender running, SLOWLY pour the olive oil in a THIN stream into the pineapple mixture until dressing emulsifies (it will appear well blended and slightly thickened). Add thyme, salt and pepper. Blend briefly to combine. Yield: approximately 3/4 cup dressing.

Enjoy!

Cherry Muffins (Two Variations) - Gluten Free

Happy 4th of July my gluten free friends! My cherry tree has blessed me with an abundance of gorgeous, sweet fruit this summer. I decided to use some of my harvest to make these two beautiful cherry muffin recipes for the 4th of July holiday. I am confident that these recipes will also please the cherry lovers in your family, anytime of year!



Cherry Banana Walnut Muffins - Gluten Free

2 1/2 cups Pamela's Wheat Free Baking and Pancake Mix (I buy the 4 lb. bags in bulk from amazon.com to save money)


3/4 cup water

1/2 cup sugar


2 eggs


2 teaspoons vanilla extract


1 cup mashed ripe bananas


1/2 cup fresh or frozen cherries, pitted & chopped


1/2 cup chopped walnuts


Preheat oven to 350 degrees. Mix all ingredients (except cherries) together. Carefully fold in cherries until just evenly distributed. Spoon into muffin pan lined with paper baking cups, until nearly full. Bake on center rack of oven for 20-24 minutes or until a toothpick inserted in the center comes out clean. Yield: 12 muffins.

Enjoy!
Cinde :)

Recipe posted by Cinde at: http://www.glutenfreetasteofhome.blogspot.com/

*Adapted from a recipe by Pamela's Products

Sparkling Cherry Chocolate Chip Muffins - Gluten Free

2 1/2 cups Pamela's Wheat Free Baking and Pancake Mix (I buy the 4 lb. bags in bulk from amazon.com to save money)

3/4 cup water


1/2 cup sugar


2 eggs


2 teaspoons vanilla


1 cup fresh or frozen cherries, pitted & chopped


1/2 cup chocolate chips

Coarse decorating sugar, for topping (optional)


Preheat oven to 350 degrees. Mix all ingredients (except cherries, chocolate chips and coarse decorating sugar) together. Carefully fold in cherries and chocolate chips until just evenly distributed. Spoon into muffin pan lined with paper baking cups, until nearly full. Sprinkle with coarse decorating sugar. Bake on center rack of oven for 20-24 minutes or until a toothpick inserted in the center comes out clean. Yield: 12 muffins.

Enjoy!

*Adapted from a recipe by Pamela's Products

Rhubarb Pineapple Crisp - Gluten Free

The weather was so gorgeous last weekend... I spent as much time as I could working in my garden. As I was lowering a blueberry bush into the ground, my neighbor called over to me and asked if I would like some rhubarb that she had just harvested from her garden.  I enthusiastically thanked my neighbor and carried those beautiful huge stalks of pinkish red rhubarb into my kitchen. I knew just what to do... make a classic fruit crisp. I did add a bit of crushed pineapple to the rhubarb to add sweetness since I read that rhubarb is naturally on the sour side, and it turned out to be a match made in heaven. Strawberries are often used in rhubarb recipes for this reason. Of course I promptly delivered half of the warm crisp to my generous rhubarb-sharing neighbor. After tasting it she said I could bring it over anytime. Try it with a dollop of whipped cream or a scoop of vanilla ice cream for a truly comforting dessert that delivers an old-fashioned country flair.

Rhubarb Pineapple Crisp - Gluten Free

4 cups fresh rhubarb, cut into 1/4 inch slices

1 1/4 cup crushed pineapple, drained

1 cup GF flour blend (I used Bette Hagman's Featherlight Flour blend found in this great book )

1 3/4 cups sugar, divided

1 tsp. baking powder

1 egg, beaten

1/4 pound butter, melted

Butter an 8 inch square baking dish. Mix the rhubarb, pineapple and 1/2 cup sugar in a bowl. Put the fruit in the bottom of the prepared baking dish. In a bowl, mix together the flour, 1 1/4 cups sugar and baking powder. Add the beaten egg and mix well with a fork or your fingertips (I prefer my fingertips), until the flour is dampened and in small clumps. Scatter the flour mixture evenly over the fruit. Drizzle the melted butter evenly over the top. Using the back of a spoon distribute the butter over all. Bake in a 375 degree oven for 40-45 minutes or until topping is golden brown and fruit is fork tender. Serve warm with whipped cream or vanilla ice cream if desired. Yield: 6 servings

Enjoy!