Gluten Free Black Cherry Upside Down Cake

2 1/4 cup GF baking mix

1 teaspoon nutmeg

1 teaspoon all spice

1 teaspoon cinnamon

1 teaspoon cloves

1 teaspoon baking soda

1 teaspoon salt

1 1/2 cups dark brown sugar

2 tablespoons molasses

1 cup pure vegetable oil

2 large room temperature eggs

4 cups pitted frozen black cherries

Preheat oven to 350 F

Whisk all the dry ingredients to combine. Set aside. 

Toss pitted frozen cherries in 1/2 cup of sugar and add to the bottom of a greased, round 9" by 9" cake tin. Set aside.

Beat all the wet ingredients on low speed including 1 cup of sugar and add to the dry ingredients. Pour into the cake pan and bake for 90 minutes or until a stick inserted into the middle comes out clean. Remove from the oven and leave to cool completely until you turn it out.