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Pineapple Upside Down Cake

What you need: 

1 1/2 cups flour
1 cup sugar
1 teaspoon baking soda
1/2 teaspoon salt
1 (20 ounce) can pineapple chunks in unsweetened pineapple juice
1/3 cup oil
1 tablespoon white vinegar
1/4 cup unpacked brown sugar

What you do: 

1. Preheat oven to 350 degrees F. In a bowl, combine flour, sugar, baking soda, and salt. Pour juice off can of pineapple into 1 cup measuring cup-it should be about 3/4 cup juice. Add water to make 1 cup. In a separate bowl, combine the pineapple juice, oil, and vinegar.
2. Dump pineapple chunks into the bottom of a 12" spring form pan (you could use an 8" x 8" or other sized spring form, just adjust cooking time). Sprinkle with brown sugar.
3. Quickly mix wet ingredients into dry, stirring quickly to combine ingredients well and get out the big lumps. Pour into pan on top of the pineapple/brown sugar mix.
4. Bake for 25 to 35 minutes, or until golden on top and a toothpick inserted in the center comes out clean. (Baking time will depend on pan size) Let cool and loosen sides of cake from pan. Remove side ring and place serving plate on top. Flip cake over onto serving plate and remove pan bottom.
Eat. Yumm.
Source of recipe: This is a modification of Jeanne's White Cake recipe I found here under Wedding Recipes. This cake turned out well so I thought I would share! This makes a pretty sweet, moist cake. You can replace the juice with just water if you are concerned about it being "too sweet".

Preparation Time: 
10 minutes, Cooking time: 25 to 30 minutes
Cooking Time: 
25 to 30 minutes
Servings: 
8 to 12
Recipe Category: 

SO HOW'D IT GO?

This cake was excellent!  Even my carnivore boyfriend loved it and couldn't tell it had no eggs and dairy.  It was still good after a few days in the fridge and didn't get all mushy afterwards.  I'm totally keeping this recipe and making it again.  Thanks for posting it!

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This recipe didn't really work out for me. I followed the recipe exactly, except I substituted the oil for applesauce and baking powder for baking soda, and it turned out chewy. Also, I used a 10 inch springform pan, and the batter justspread itself over the pineapples, so I got a really thin layer and ended up having to make two to make up for it. I've checked and double-checked the recipe, but  I can't find anything I did wrong. Was it perhaps the change in ingredients?

I'd like to try this recipe again: it was beautiful, but I really don't want to if that's the cake I'll be making.

the problems you had with the cake are a result of the modifications you made. taking out all the oil will make things weird in general and baking soda and baking powder are NOT the same. this recipe NEEDS the baking soda because the vinegar helps rise the cake--making it light. that is why you got a chewy cake.

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I really like this recipe.  I'm one of those people that uses the pineapple rings with the candied cherries in the centre of each ring :D.  I actually like to use this recipe as a base cake recipe and I just make modifications to the flavorings--I've made chocolate cake  by replacing 1/3 to 1/4 cup of the flour and not using any pineapple and I've made a carrot cake by using crushed pinapple, raisins,  grated carrots, chopped walnuts and ground spices to replace the liquid--it all turned out GREAT.  This  recipe also makes about a dozen cupcakes too.

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This recipe didn't really work out for me. I followed the recipe exactly, except I substituted the oil for applesauce and baking powder for baking soda, and it turned out chewy. Also, I used a 10 inch springform pan, and the batter justspread itself over the pineapples, so I got a really thin layer and ended up having to make two to make up for it. I've checked and double-checked the recipe, but  I can't find anything I did wrong. Was it perhaps the change in ingredients?

I'd like to try this recipe again: it was beautiful, but I really don't want to if that's the cake I'll be making.

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I made this into cupcakes for a tea party. I went to the tea party about a dozen cupcakes short because I couldn't stop eating them. At the tea party, several people claimed, "I can't stop eating these!" too.

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I've made this probably a dozen times.  Additionally, today I "taught" this at a cooking class.  Everyone liked it.  Also, it was awesome because we each made our own cake, and we made pudding, and the materials cost for each person was only $4.  So I think they were happy about that, too.

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This cake was so easy and soooo good! I used 3/4 cup sugar instead of a full cup and it was still plenty sweet. I used rice vinegar instead of white, because it was all i had.

I took it to an onmi's dinner party and they loved it.  :P

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This tasted great!  I cut down the sugar to a cup and it was still plenty sweet with the pineapple juice and all.  It's nice to know the wacky cake trick works with other types of cakes.  I used a cast iron skillet to bake it in, but I had some trouble getting it out of that.  I think typical super-fattening recipes tell you to put tons of butter and sugar in before the pineapples, but I think if I'd have just oiled it better, it would come out fine.

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I just made this recipe with quite a few modifications and it turned out very well.  I used wholemeal spelt flour, no sugar (my pineapple juice was sweetened), baking powder, and apple cider vinegar. I baked individual cakes in muffin tins with a pineapple ring on the bottom of each.  It worked beautifully.  Next time I might try using a mashed banana and reducing the oil.  This would make it a bit sweeter too.  It was sweet enough for me, but others may prefer it sweeter.  Great "forgiving" recipe.  Thank you!

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This is the first vegan dessert I've made and I really love it!!  I made the recipe exactly as stated though I only had light brown sugar and it didnt get dark that nice dark brown glaze that i like..so next time I'm going to make two and use dark brown sugar and increase the amount from 1/4 cup to almost 1/2 cup.

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