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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?

this recipe is great!  just wanted to let anyone interested know it works with RICE FLOUR for all those who shun the wheat, like myself. thanks!

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Perfection! I just made it about 10 minutes ago for me & my omni boyfriend...half gone! I used a muffin/cupcake pan to make them. I had batter left over and a mini muffin pan so I put the last of the batter in there to make mini cakes. I sprinkled them with powdered sugar. My bf ate all of the mini cakes before the others were done. I love it. Thanks for the awesome recipe! I added cherries to the center but the taste was overpowering and I wont add the next time. They still taste amazing though.

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I think I'm the only person so far who hasn't really loved this recipe.  I made it exactly as written and it turned out very weird.  I used a 8x8" pan and the middle never really got all the way done and I had to cook it so long that the outer edges turned extremely dark brown and got very rubbery.  Don't get me wrong it tasted pretty darn good but with all that sugar it was bound to!  I couldn't serve it very easily and it looked strange.  I wonder what went wrong?  If I used more water instead of juice and a larger, more shallow pan would it have turned out better?

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I copied tigergirl and used the a mango and blueberries.  So good.  Everyone loved it.

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this caked turned out so well!  i had an abundance of blueberries & plums from a friend's garden & they were about to go bad, so i used them in this recipe instead of the pineapple.  (also used water instead of the pineapple juice.)  it turned out perfect! & i was kinda worried because i had never made an upside down cake before.  it was moist & delicious. :)  this is my new favorite dessert. 

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This was my second time making a vegan cake. I loved the texture, but I did add apple spice, soy butter instead of oil, and vanilla. It was such a hit!  I have varied the recipe using apples and banans instead of pinaplle, Apple juise instead of pinapple juice. This was a bigger hit than the pinaplle.

TODAH ;)b

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Wow!  I made a variation of this-- I substituted fresh mango and blueberries for the pineapple.  It was divine.  Truly... next time I will make a taller cake, I think.  In a 10" springform pan, the cake was just over an inch tall, I think.  But it was amazingly delicious.

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Question: did anybody find their batter "foaming" when the wet ingredients were added? I know it might be because of the vinegar/baking soda mix, but I just want to make sure. 

yep, the bubbling is normal.  just science in action.  congrats on having your first vegan baking experience end in success!

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This was my first time making any kind of vegan dessert (usually I buy them made). It was really good, next time I think I'll cut back on the sugar to 1/2c; I feel it's a little too sweet for me.  I used a gluten-free flour and the consistency was nice, a little gummy, but it's got nothing to do with the original recipe; I'm sure if I'd used regular flour it would have turned out just like in the pictures.

Question: did anybody find their batter "foaming" when the wet ingredients were added? I know it might be because of the vinegar/baking soda mix, but I just want to make sure. 

Thanks for the great recipe.  Upside down pineapple cake is my all time favorite!

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I've never baked anything before but the ingredients of this seemed simple so I gave it a try tonight. I added ground almond to the batter and put hazelnuts on top, beside the pineapple slices. It turned out really well. Very tasty. And eating the batter was nice too.

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