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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'm known to be my family's worst backer, so i tried this cake.And it was done before it even cooled off from the oven. great recipe, defiantly a keeper for me!!!!

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I'm known to be my families worst baker, so i tried this cake.And it was done before it even cooled off from the oven. great recipe, defiantly a keeper for me!!!!

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I wasn't a huge fan of this cake, not like the non-vegan ones I've made/eaten. Wasn't as sweet and needed more of a pineapple taste. Was also very soft and crumbly. Next time I'll sub the oil for applesauce, and add a can of crushed pineapple with the juice. Maybe some more sugar too. I did almost eat the whole thing myself, though, so it wasn't bad.  ;)

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I made this for my family.  They thought it was good.  I tried a little thought it was good too.  It is moist and not too sweet.  My mom liked it better then the non-vegan cake she eats.

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i just made this again and used fresh pineapple instead of canned (i used nearly all of the pineapple, so there are chunks of pineapple throughout) and coconut milk in place of the pineapple juice/water. i also added vanilla extract. so far, it looks bubbly and rubbery in the oven...im concerned lol. definitely not how a cake should look when it's almost done...

the other times i made it, i followed the recipe and it came out right. i guess i should stick to the recipe.

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Really really easy and yummy. It's super sweet. Even my omnivore brother was impressed. My little brother, meaning one that withholds compliments at all costs.

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I've tried to make this cake for breakfast this morning but unfortunately it remained raw inside:( Can someone tell me how much is 1 cup in gram? I've probabbly used the wrong cup:(:(

It depends on what you're measuring.
http://wiki.answers.com/Q/How_many_grams_are_in_a_cup

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I've tried to make this cake for breakfast this morning but unfortunately it remained raw inside:( Can someone tell me how much is 1 cup in gram? I've probabbly used the wrong cup:(:(

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This was so yummy...and easy to make!  I had to cook it for more like 40 minutes and next time I'll oil the pan because I had a hard time getting the bottom of the springform off the cake, but other than that it was wonderful!

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:)>>> :)>>>i've made this 3 times in the past two weeks for my family.. it doesnt last 2 days. its so good.. thanku for the recipe :)

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