My gluten-free version of an upside down cake - so easy. This
could easily be altered to look more like the original.
1 c. Brown Rice Flour
1/2 c. Potato Starch
1/2 c. Tapioca Flour
1/2 c. Honey
2 Tsp. Baking Powder
1/2 Tsp. Salt
1/4 c. Powdered Milk (***rice, soy or dairy)
3/4 c. Water
1/3 c. Oil
1 Egg
1 Tsp. Vanilla Flavoring
1/4 c. Butter (or oil for dairy-free)
1/4 c. Sucanat
1/4 c. Pecan Meal
1 can drained pineapple chunks
Mix together all but last four ingredients. Melt butter in bottom
of 9"x9"x2" square or 9" round pan. (I use my cast
iron skillet.) Mix together Sucanat and pecan meal and
sprinkle evenly over butter. Spread pineapple chunks (I
like to cut in half) over the Sucanat mixture. Pour cake mix
over top and place in 350 degree oven for 35-45