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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?

i have made this cake four times in the past two weeks.... for a friend, for my coworkers, for myself and for the boys who work at my local grocer (they asked why i was coming back to buy so much pineapple!).  it has been a hit all around.  i made it in a round flexible silicon pan and without any preparation whatsoever it comes out perfectly, cleanly every single time.  i have another one in my oven right now for a dinner party tomorrow night.  it is even better when refrigerated overnight!  what a great dessert for the hot summer.

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Anyone know if I can use fresh pineapple? I have one at home & thought this cake looked good.

I don't see why not! I think it would taste great--the pineapple might be a litte harer then the canned stuff--but it will bake up nicein the oven!

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Anyone know if I can use fresh pineapple? I have one at home & thought this cake looked good.

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MMMMMM YUMMY!

This was my first attempt at a vegan recipe and I have to saw the results were wonderful! I did make a slight modification using whole wheat folur instead of white flour and instead of baking in a spring form I used a cast iron skillet--this is what we always used in my family, so I thought I would continue the tradition! This cake is a sweet and sticky as I remeber it being--just wonderful and super easy to make!!

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Oh and I added about a 1/2 tsp. cinnamon to the batter for the peach upside down cake...  :o SOOOO GOOD!!!

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Trying something new... Kind of like a peach dump/ upside-down cake... Smells good  :)

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I brought this cake to the company luau and won runner-up for best dessert.  I would have taken home the big prize, but one of the judges was more partial to bananas =)

My alterations:  I mixed the brown sugar with margarine, pineapple juice, and coconut to form a nice sweet glaze for the cake.  I didn't change anything to the cake itself, and I'm glad I didn't because it was fantastic!!!  I ended up making one 8" round cake + 6 medium sized cupcakes.

Mmm... leftovers.

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WOW  :D

So good!!!

I made mine in a 11x7 inch pan and got 8 perfect portions (which I mostly ate myself).

I have noticed if you add a little water to the pinapple juice instead of straight juice you get a less brown cake.

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Hi..
i tried ur cake true to ur word adn it tasted fantastic.. Made it for my husband's Birthday.. My first cake that i ever baked.. Awsome recipe.. I recommend to everyone...javascript:void(0);javascript:void(0);
Wink
Smiley

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yum! i just made this with crushed pineapple on the bottom instead. i think it makes it moister and each bite has an equal amount of pineapple goodness. i went with other people's advice and used less brown sugar and im sorry i did. i think it should have tasted more caramelized.

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