Easy Gluten-Free Pineapple Cake

Ingredients

• 1/2 cup butter
• 1/4 cup stevia, Truvia blend
• 1 cup gluten-free flour (I used Gluten-Free Pantry's pie crust mix)
• 2 teaspoons baking powder
• 1/8 teaspoon salt
• 1/4 teaspoon cinnamon
• 1/8 teaspoon nutmeg (optional)
• 1 tablespoon agave nectar
• 1/2 teaspoon vanilla
• 3/4 cup milk
• 3-4 tablespoons water, approximately

• 1 (20 ounce) can pineapple rings, drained and chopped into chunks (I used no sugar added)

Directions

1. 1

   Melt butter in an 8 x 8 pan or a 9 inch pie dish. You can do this in the oven at a low temperature, or by placing a metal pie pan on an electric stove burner. Make sure the butter doesn't start to bubble.

2. 2

   While the butter is melting, sift together stevia, flour, baking powder, and spices.

3. 3

   Mix together agave nectar, vanilla, and milk in a separate bowl, then add it to the dry mix.

4. 4

   Whisk the batter until smooth, adding the water as necessary to ensure that it has a thick, but pourable consistency.

5. 5

   Pour the batter over the melted butter--Do Not Stir.

6. 6

   Heat oven to 400 degrees Fahrenheit. Meanwhile, scatter chopped pineapple over batter in pan.

7. 7

   Bake for 20-30 minutes, or until edges of cake are a dark brown, and the center is dry on top, but not entirely firm.

8. 8

   Remove from heat and allow to cool.

9. 9

   When cool, cut into squares or wedges, depending on type of pan, and serve with dollops of whipped cream.

10. 10

    Feel free to experiment with other kinds of fruit!