Prep 15 mins
Cook 30 mins
This cake has been a HUGE hit with my family. I made it for Mother's Day, mostly for my Granny who was up visiting us for the month. She told me that HER mother, who wasn't much of a baker, used to make this cake all the time in a cast iron pan. I was glad I could make a cake that brought back such fond memories for her. The cake was such a hit that it was requested again for Father's Day. Please note that you need melted margarine (nonhydrogenated) as well as unsweetened pineapple juice TWICE in this recipe. I have broken up the measurements for your convenience. I find that there is exactly 3/4 cup pineapple juice that comes in the can of unsweetened pineapple rings that I get at Whole Foods. The first time I made this cake, I bought extra juice, but found I didn't even need it! And... I must add that this cake smells completely and utterly DIVINE while it's baking. It's all I can do to keep from eating it right out of the oven :) p.s. I don't use the cherries, becasue I think they're gross, BUT I hear it's traditional so I listed them ;)
For the topping
- 5 tablespoons margarine (I use Earth Balance)
- 3⁄4 cup dark brown sugar, firmly packed
- 1⁄4 cup pineapple juice, unsweetened
- 1 (20 ounce) can pineapple rings
- 1⁄4 cup maraschino cherry (optional)
For the cake
- 1 1⁄2 cups all-purpose flour
- 2 teaspoons baking powder, aluminum free
- 1⁄2 teaspoon salt
- 1⁄2 cup sugar
- 1⁄2 cup pineapple juice
- 1⁄4 cup almond milk or 1⁄4 cup soymilk
- 4 tablespoons margarine, melted (Earth Balance)
- 6 ounces soy yogurt (plain or vanilla)
- 1⁄2 teaspoon vanilla extract
- Preheat oven to 400 degrees.
- Lightly spray a 9x13" cake pan with non stick cooking spray.
- Mix the 5 tbsp of melted margarine, brown sugar and 1/4 cup pineapple juice and stir until sugar is disolved.
- Place this into bottom of cake pan and arrange pineapple rings on top. You can be fancy and cute, but I always end up having to cut at leat two of the rings in half to fit them all.
- (Add cherries in middle of rings, if using).
- In a bowl, sift together the flour, baking powder, then add the sugar and salt and lightly mix to combine.
- In a large measuring cup, lightly wisk together the remaining 1/2 cup pineapple juice, milk, yogurt, vanilla, and 4 tbsp of melted margarine.
- Create a well in the center of the dry ingredients and add the liquid.
- Stir to combine, but do not overmix.
- Pour cake batter overtop the brown sugar and pineapple. It will seem very wet, but will fill in nicely when baked.
- I usually take a rubber spatula and gently smoothe the batter to reach towards the corners of the pan. The batter won't completely fill the pan, but when it bakes, it fills inches.
- Bake for 30 minutes or until toothpick inserted in center comes out clean.
- Cool cake in pan for at least 10 minutes, then cover pan tightly with serving dish and invert cake to show off the pretty pineapple topping!