Allergy-Free Pineapple Upside-Down Cake

Yet another experiment, and once again, the kids and daddy enjoyed it, which made me very happy.

1/4 cup oil
1/2 cup dark brown sugar
8 oz. pineapple chunks
1 cup wheat-free baking mix
3/4 cup sgar
1/2 tsp. baking powder
1/4 tsp. salt
1 1/2 tsp. Ener-G Egg Replacer mix + 2 tbsp. warm water (= 1 egg)
1/2 cup rice milk
1/3 cup applesauce
2 tbsp. pineapple juice

Preheat the oven to 350 degrees. Grease a 9-inch round cake pan.

In a small bowl, mix together oil and brown sugar. Scrape into cake pan and place it in the oven until the mixture begins to melt. Remove from oven, add the pineapple, and mix well. Spread the mixture to make an even layer on the bottom of the pan. Set aside.

In a large bowl, mix together the rest of the ingredients. Pour the batter over the topping and spread evenly. Bake for 40 - 50 minutes or until a toothpick inserted in the center comes out clean.

Invert onto a serving platter. Serve warm.

I think there’s definitely room for improvement, but the kids and mum and dad told me it was good, so, plainly, it is I that am not totally satisfied with it. At any rate, I will work on it again when I have time. In the meantime, enjoy!