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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 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

Just kidding! It was fabulous! I did let one of my many children over beat it and it was a bit tough, but that was my fault. The recipe itself was great. This was the first recipe I've tried from this site. I'm looking forward to trying many more.

Smooches!

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My sisters and I had a vegan breakfast get together, each one was assigned a vegan dish. (I'm the only vegan.) I assigned the pineapple upside down cake to my sister Mare. She said it was easy to make and she'll make it again. Everyone liked it, moist, not too sweet, and it was a hit! Next time I'll take my camera, looked delicious!  She used an 8x8 regular square pan (wasn't sure if the spring pan was absolutely necessary.)

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Really good recipe and super easy!  This was a big hit, and the cake was nice and moist.  I think next time I will add more brown sugar on the bottom of the pan though.

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i had high hopes for this cake because of all the positive reviews, but i didnt like the way it came out at all. for some reason, the pineapples kind of sunk into the cake instead of sitting nicely on top (as evident in the pics i uploaded), but that could have been the pan i used. the only changes i made were using slightly less sugar and substituting half of the oil for apple sauce. unfortunately, i found the texture of this cake to be oddly mushy and it didnt rise enough. also, i put the cherries in after baking instead of before. ill probably try this recipe again though just to see if it was something i did wrong...

your pineapple rings definitely sunk into the cake because of that pan.  you need to use a flat bottom pan or else the batter will just sneak underneath the rings and bake up right around them. 

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:) This was super easy and wonderfully yummy! My boyfriend said it was better than any non vegan cake he has ever had!

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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".

Can't wait to try this recipe!
I'm having my sisters over for breakfast tomorrow and I'm always looking for recipes that everyone will like.
Looks like a winner.

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i had high hopes for this cake because of all the positive reviews, but i didnt like the way it came out at all. for some reason, the pineapples kind of sunk into the cake instead of sitting nicely on top (as evident in the pics i uploaded), but that could have been the pan i used. the only changes i made were using slightly less sugar and substituting half of the oil for apple sauce. unfortunately, i found the texture of this cake to be oddly mushy and it didnt rise enough. also, i put the cherries in after baking instead of before. ill probably try this recipe again though just to see if it was something i did wrong...

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Put the cherries in at the same time as the pineapple, in the beginning.

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this might sound like a dumb question... but do you put the cherries in the centers of the pineapples after the cake is done, or when you are laying down the pineapple at the beginning?

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:D i go gaga for this recipe! i agree thats it was quite dry and im definitely going to add a mushy banana next time... yummy!

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