Pineapple Upside-Down Cake
Ready In: 45 mins
Serves: 12
Ingredients
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
Directions
- 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!
Did you Make This?
Tell us how it came out or how you tweaked it, add your photos, or get help.
Show Off