Gluten Free Pineapple Upside Down Cake is a low carb cake made with blueberries, pineapple rings, and just a touch of brown sugar. It's a really decorative yellow and blue color that will definitely impress your guests!
Preheat oven to 350F. Grease a round 9-inch cake pan and set aside.
In a small saucepan melt butter. Whisk in brown sugar. Pour into cake pan. Place pineapple rings flat into the cake pan. Add blueberries in the middle and any open spots between the rings.
In a bowl, whisk together dry ingredients for cake (flour, baking powder, spices, sugar) except for cream of tar tar.
In a separate mixer, beat egg whites with cream of tar tar until stiff peaks appear. Slowly add half of the sugar to egg whites while still beating.
In another mixing bowl, cream together butter, vanilla extract, and remaining sugar. Slowly add flour mixture and milk until everything is combined.
Fold egg whites into batter, being careful not to over mix. Pour batter over pineapple slices and spread evenly.
Bake for 30-35 minutes, or until cake is golden brown and a toothpick comes out clean. Allow to cool before placing a plate over cake pan and flipping over. If your cake gets stuck carefully run a butter knife around the edges to loosen it, then try flipping again.