I tend to eat gluten-free because I have an intolerance to Gluten. I made this gluten-free pineapple upside-down cupcakes this holiday for my brother’s in-laws. Over the years, I have been known for making pineapple upside-down cake often because it is a dessert everyone loves. It’s so easy to make, but all the gluten did a number on my stomach. So, this is how I made a gluten-free cupcake recipe. Try them and share!
Ingredients:
One box Gluten Free yellow box cake mix (or use the Gluten Free yellow recipe that would make one cake) This is the one I used: Betty Crocker Gluten Free Yellow Cake Mix, 15-ounce Boxes (Pack of 6) (This link gives you 6 of them.)
One jar of Maraschino Cherries
2 cans of the Pineapple Chunks (7 per extra large muffin tin) or slices – If you use the pineapple slices from the can, cut out a part of the pineapple slice to fit it in the cupcake tin. That works well, too.
⅓ cup Unsalted Butter
⅔ cup packed Brown Sugar
2 large non-stick extra large jumbo muffin tin
Instructions: Visit the blog post for more details and tips! https://sabrinasorganizing.com/gluten-free-pineapple-upside-down-cupcake/
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