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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 pineapple upside down cake  into a bunt cake pan.  The bigger pan and my old oven made it so that the cake didn't cook in the center.  Didn't have time to keep cooking it so I left as is. 

Boo Hoo  :'(
-Oilio

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Just wondering if anyone has some advice if I don't have a spring pan?!

You can use a regular pan..just make sure to grease/spray it really well and it should come out when you flip it over. You could also try lining the pan with parchment and then giving it a spray. I use Reynolds Non-Stick foil which is awesome-- nothing sticks to it.

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Just wondering if anyone has some advice if I don't have a spring pan?!

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First vegan baking attempt!
Quite tasty  :)
I cooked it for 35 mins and though it could have done with another 5, the smell was too intoxicating to resist! I didn't have a springform pan so it fell apart a bit when I flipped it over, but the great taste remained. Definite hit with my family, too! I will probably use the pineapple rings next time since that is what I am used to.

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I used 1/4 cup oil (all I had left) plus 1/4 cup mango puree, 1/2 cup whole wheat pastry fllour, 1 cup ap flour,  1/3 cup sugar (I did the 3/4 cups pinapple juice+water) and I cooked the heck out of these little muffins I made until I thought they were going to turn black (as someone suggested). They taste pretty good, still very moist, but maybe next time I'd like to add lemon zest or something to bump up the fruit flavor...maybe even used earth balance instead of oil for a buttery thing...over all pretty good! I'm bringing them to my friend's Cupcake War party tomorrow night :)

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I don't know what I did wrong, but this thing didn't taste so good. I didn't have any flour, so I just used some cream of wheat. I didn't have any vinegar, so I threw in some pickle juice. Even the dog won't eat this thing.

:-D

after sifting through all these reviews (many of which sound the same) I came across this and couldn't stop laughing. I am now re-motivated to make this cake. thanks haha

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I have a can of peaches that I'm going to try this with next.

Yeah, not such a great idea... maybe I didn't like it because the pineapple one was so much better comparatively, or maybe I just don't like peach cakes. Sticking with the original from now on.

I also agree with the previous poster about the quality of pineapple you use. I wrecked the last one with hard nasty pineapple.

Just a guess, but it might be the canned-ness? I made this peach upside down cake: http://blog.fatfreevegan.com/2007/08/peach-upside-down-cake.html and it turned out awesome - but the recipe calls for *fresh* peaches, so I wonder if that might make the difference (kind of like the quality of the pineapple issue)...?

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I don't know what I was thinking last time a reviewed this cake! Sorry about that. I just made this again and it was amazing! I used half xylitol, half palm sugar, I also added half a can crushed pineapple to the batter and used the other half on the bottom, I think that made it too sweet, so I'll half the amount of xylitol next time.

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I have a can of peaches that I'm going to try this with next.

Yeah, not such a great idea... maybe I didn't like it because the pineapple one was so much better comparatively, or maybe I just don't like peach cakes. Sticking with the original from now on.

I also agree with the previous poster about the quality of pineapple you use. I wrecked the last one with hard nasty pineapple.

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I tried this recipe last night. I used whole wheat flour and subbed sugar to 2/3 cup honey. I did not put 1/4 cup water and brown sugar because I used honey. It turned super moist and light! My non-vegan family loved it!! Will definitely bake this again. Thanks for the recipe ;)b

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