Pineapple Upside-Down Cake (Gluten Free)

Preheat the oven to 400 degrees F (200 degrees C).

Melt 1/4 cup butter in a 12-inch cast iron skillet over medium-low heat. Stir in brown sugar pineapple juice and rum. Cook until sugar is dissolved and mixture is bubbling about 5 minutes. Remove from heat and place pineapple slices in the skillet in a single layer covering sugar mixture completely. Set skillet aside.

Melt 1/2 cup butter in small skillet over low heat until butter begins to brown and releases a nutty fragrance about 5 minutes being careful to not burn the butter. Remove from heat and let cool for 10 minutes.

Combine gluten-free flour and almond flour in a bowl. Mix in white sugar baking powder salt and cardamom until well combined. Whisk in eggs and cold milk; mix until just combined. Pour in melted butter from the small skillet and stir until batter is mixed thoroughly. Pour batter over pineapple slices in the 12-inch skillet. Use a spatula to smooth out surface and spread evenly.

Bake in the preheated oven until cake begins to bubble around the edges the top is browned and a toothpick inserted into the center comes out clean 30 to 35 minutes. Let cool in the skillet for 10 minutes.

Run a knife around the edge of the cake to loosen it from the skillet. Place a large plate on top of the skillet and flip over presenting the cake with pineapple slices on top. Garnish with maraschino cherries.