EASY Gluten Free Pineapple Upside Down Cake

My mother's birthday is this weekend, and though she's not gluten free she requested a pineapple upside down cake that everyone could eat. (As opposed to bringing, say, a gluten dessert and a gluten free dessert). I'd never made a pineapple upside down cake, but fortunately Betty Crocker's website has a base recipe using theIir gluten free yellow cake mix. Considering that their mix is slightly disappointing without some form of doctoring, here's my first version of a pineapple upside down cake:

Gluten free Pineapple Upside Down Cake:

• 1/4 c. butter
• 2 Tbsp. honey
• 2/3 c. packed brown sugar
• Pineapple rings, without juice
  
• Maraschino cherries, without juice
  
• 1 package Betty Crocker gluten free yellow cake mix
• 1 package Jell-O french vanilla instant pudding mix
• 1/3 c. sugar
• 1/2 c. canola oil
  
• 3/4 c. orange juice (note: next time I might try pineapple juice here)
  
• 4 eggs + 1 egg white
• 2 tsp. gluten free vanilla extract

1. Heat oven to 350 degrees F. In a 9" square baking pan melt the butter, stir in the brown sugar and honey. Spread evenly and arrange pineapples and cherries (with the cherries in the center of the pineapple rings).
   
2. In a mixing bowl combine the dry ingredients. Add the wet ingredients and beat for at least 5 minutes until smooth and completely combined. Pour batter over the fruit in the pan.
   
3. Bake for 38 - 43 minutes or until the top is golden brown and passes the toothpick test. (an inserted toothpick comes out clean).
4. When done, immediately run a knife around the sides of the pan to loosen the cake. Place a heat-resistant serving plate on top of the baking dish. Turn it over and let it sit for 5 minutes to let the juices run down. After that, remove the pan and let the cake cool for at least 30 minutes.
   

YUM!!!