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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 made this cake with mango instead of pineapple because I'm allergic to pineapple.  This was amazing!  My new favorite cake.

I did not use the juice from my canned mango as I figured mangos are sweeter than pineapple.  I did not use the brown sugar for the same reason.  To the cake batter I added a splash of mango flavoring that I found at Super Target.

Yummmmmm!

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This cake was wonderful! I've been hurt by catastrophic vinegar/baking soda-type vegan cakes before, but this one tasted perfect and the texture was just like the non-vegan kind. One thing I thought was interesting was that the whole cake turned evenly brown all the way through as it baked, but it wasn't overcooked or anything. I made two and put canola oil in one and melted Earth Balance in the other one, and there was no significant difference. I want to make this again.

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Very good.  I used baking power instead of baking soda and rings instead of chunks.  I also used a 8x8 glass pan and ended up cooking it a little longer.  Between me and the neighbors it didn't last very long.  Thanks for the great recipe.

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I made this and it was great. I also used the pineapple rings and baked it in a 9" springform pan. The rings were perfect for this sized pan. Though I had to cook the cake for 40 minutes.  The texture is really good.

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i made two of these cakes: one for my family and one for a birthday party i was going to.  everyone (at home AND at the party) loved it!  it was great, and really simple to make!.  i just baked it in a normal square pan, and used pineapple rings instead of chunks cause, well, it looks nicer.  thanks for the recipe, i'm sure i'll be making it again!

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AMAZING! this was really really good, I'm very pleased with the texture and the flavor:)It was super easy and cooked in exactly 25 minutes, totally recommend this recipe!

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awesome! my aunt was just asking for this dessert, I'm gonna make it this weekend, thanks for the recipe  :)

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glad you liked it! now that you mention is, i think you do use the rings and you put those cherries in the middle to make it "fancy".

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I was very pleased with the result of this quick and easy recipe. I didn't have a spring form pan so I just used a regular 9 inch square pan but it still turned out nicely. One thing I might change next time is to use pineapple slices as I seem to remember most pineapple upside down cakes using them instead of the chunks. That's just an aesthetic thing though; the cake itself was delicious.

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