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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?

Cake turned out nice in spring form pan. Remember to put a cookie sheet under it because it will slightly leak.

Definitely use pineapple rings. I left out the cherries and everyone asked where they were!

Lil' deb

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I made this cake for my omnivore mother for her birthday.  She devoured it and claimed it was "the best pineapple upside down cake ever!"

I only used 1 teaspoon of oil and replaced the rest with unsweetened applesauce.  I also used a full 1 cup of juice, because that is what came out of the can.  I baked it in a 12-inch springform pan and it turned out beautifully. I would recommend spraying the bottom of the pan (or top in this case...lol!) with cooking spray to make removing it easier.

Thank you so much for a flawless recipe!

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i subbed all of the oil for applesauce and added half a cup of soymilk and it was the best i've ever tasted it. i make this recipe twice a week! thank you so much

5 stars

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this is probably my new favorite dessert recipe.  I made a couple cupcakes so that my fiance could have a little taste (we had to save the cake for christmas), needless to say, the cake didn't live long enough!!!  He ate it before the family came over!!!
THANKS!

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I LOVED this recipe, it was so easy and wonderful to eat!!!
THANKS!
~taneika

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I made this for Thanksgiving, and it was a hit.  The pineapple rings and cherries makes it festive.

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i made this for thanksgiving and everyone completely DEVOURED it. i used apple cider vinegar and put cherries in the middle of my pineapple rings. i did not sub the oil with applesauce because i realized i was completely out! oh well, this was deeeeelish.

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hey secondbase- you can try it, i haven't. it should work (well, it always works for me to sub part of the oil with a.s.). I hadn't looked at this recipe since i posted it and I'm happy everyone is enjoying it so much!  ;D

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recipe looks great. can i sub half or all of the oil with applesauce?

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Very popular with all my guests.  Thanks for the great recipe.

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