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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 don't think I should make this again. I ate half of it right out of the oven. By myself.

I'm a bad person. *hangs head in shame* Anyway, I made it for my dad's bday cuz it's his fave. My first time making one. It was sooo good. I didn't think it was too sweet (I used a whole cup of pineapple juice, didn't even have to add water) but it did seem kind of grainy with all the white sugar. I wasnt sure if thats how these cakes usually are, but it was still fantastic. Next time I might cut back on the white sugar if I remember to.

Someone asked earlier if the pan needs to be greased. I wasnt sure either so I went ahead and lightly greased mine with some canola oil. It was fine.

I HIGHLY recommend this recipe! You rock baypuppy. :)

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Phenomenal recipe. I doubled it and baked it in a 9x13" pan for 40 minutes (I lined the bottom of the pan with oiled wax paper to facilitate removal) Took it to the Church covered-dish dinner, and it disappeared by the evenings end. Rave reviews from lots of people.

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But 2 things. It tooke almost an hour to bake. I put it in at 350, and the last 15 minutes I reluctantly turned it up to 375. Maybe my oven is just crappy? Is it ok to put it in at 375 the entire time, till it's done? And also, most of the pineapple rings were stuck to the baking pan. I didn't use anything to grease it, I didn't want to taste Pam in the cake. Should I have let it cool longer before popping it out?

very likely you have a crappy oven. you can buy a thermometer that goes in the oven that can tell you how hot it is. my baking was always hit or miss until i found out my oven is never the temp it says it is--even putting it at the same temp mark each time gives me a wide range of temperatures!

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This is a great base recipe - I made pineapple/blueberry upside down cake recently (with a fair number of changes - I used half spelt flour, and halved the sugar and subbed applesauce for the oil, and used a liquid mix of agave nectar, maple syrup and water mixed with the juice), and then adapted off into  the stratosphere by making a vegan bee sting cake!!  My next experiment will be a sticky date pudding!!

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this is really good. i didnt use the 1/4 cup brown sugar. it doesnt need it. i made it twice in one week. it's probably not a good idea, but i was pretty much eating this for breakfast. mmm.

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I made this and it was great , add nuts and doubled the recipe . Had me at the smell.

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Fantastic recipe! Made it once following directions with crushed pineapple, and it was the best! I don't like too much pineapple so it was perfect. But the partner wanted more pineapple so I tried it again this time with chunks and some substitutions, swaped 1/2 a cup of regular flour for whole wheat added only 1/2 cup sugar, and swapped applesauce for all except 1tbsp of oil. The taste was great, but too much pineapple for me.

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Non-death is always a good thing when making food!

haha, I agree.  In every way.

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man this looks yummy!

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Man oh man, this was my first ever baking-not-from-a-box experience, vegan aside! Before this, I'd always equated baking as little less than wizardry and alchemy. I can improvise when I cook other things, and not measure, etc., but baking scared me! (I also don't have much of a sweet tooth) I made this the first time a few weeks ago, but I did some things different (such as using ground sea salt chunks  instead of regular fine salt...don't do that), and  the middle was completely undercooked, even after 40 minutes! But last night I made it again, and followed the recipe exactly, and it came out beautifully! Mymeat-eating  boyfriend took some leftovers to work with him today, and I just realized he left me like 1 bite haha! He loved it, and couldn't believe how fluffy and cake-like  it was, with no eggs.

But 2 things. It tooke almost an hour to bake. I put it in at 350, and the last 15 minutes I reluctantly turned it up to 375. Maybe my oven is just crappy? Is it ok to put it in at 375 the entire time, till it's done? And also, most of the pineapple rings were stuck to the baking pan. I didn't use anything to grease it, I didn't want to taste Pam in the cake. Should I have let it cool longer before popping it out?

Thanks again! This is so easy and has such basic ingredients! And when I let my boyfriend taste the batter, I reminded him that, because it was vegan, he wouldn't die from tasting uncooked cake batter, there being no eggs and all. Non-death is always a good thing when making food!

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