1. Preheat the oven to 350°F (175°C).

2. In a mixing bowl, cream together butter and brown sugar until light and fluffy.

3. In a separate bowl, whisk together gluten-free flour, baking powder, and baking soda.

4. Add the dry ingredients to the butter mixture alternately with 1% low-fat milk, beginning and ending with the dry ingredients.

5. Stir in accent seasoning.

6. Spread corn syrup and dark molasses evenly over the bottom of a greased 9-inch round cake pan.

7. Arrange sliced peaches and bosc pears on top of the syrup mixture in a decorative pattern.

8. Pour the batter over the fruit, spreading it evenly.

9. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.

10. Remove from the oven and let cool for 10 minutes.

11. Invert the cake onto a serving plate and remove the pan.

12. Allow the cake to cool completely before serving.

13. Serve with a dollop of frozen whipped topping.