I love this old fashioned favorite in a gluten-free version that anyone would enjoy. Pineapple upside down cake is classic. It’s such a great sweet treat for summer but still comforting enough for early fall. My husband loves fruit in desserts, so I frequently bake things like this. Let’s get started. First, I start with a the topping, because it is an upside down cake after all. Spray your pan liberally, otherwise, you will have a super sticky wreck of a cake at the end of this. Melt your butter and add the brown sugar to it. Pour into your Bundt pan and start layering in the fruit. I place all of the fruit on a paper towel prior to placing them in the pan to help absorb some of the juice. This will help keep your cake from getting soggy once it bakes. I put a lot of fruit in mine using every curve of the Bundt pan for a pineapple slice. You could use half of this amount of fruit, or you can add more by putting the pineapple slices up the side around what will be the ...