Pineapple Upside-Down Cake
photo by Miryam MS
- Ready In:
- 50mins
- Ingredients:
- 13
- Yields:
-
1 cake
- Serves:
- 8
ingredients
- 1 (14 ounce) can drained pineapple rings
- 1⁄2 cup light brown sugar
- 3 tablespoons butter
- 1 cup sugar
- 1⁄3 cup canola oil
- 3⁄4 cup soymilk or 3/4 cup milk
- 1 cup all-purpose flour
- 1⁄2 cup whole wheat flour
- 2 teaspoons baking powder
- 3 eggs, divided
- 1⁄2 teaspoon ground cardamom
- 1⁄2 teaspoon ground ginger
- 1⁄2 teaspoon cinnamon
directions
- Preheat oven to 375 degrees F.
- Melt butter and pour onto a round dip baking pan. Pour brown sugar over the top and arrange pineapple rings over the sugar.
- Mix remaining ingredients together except egg whites. Fold egg whites previously beaten stiff to the batter.
- Pour mixture into the pan and bake for about 40-50 minutes depending on the oven. Let cake cool in the pan for about 5 minutes.
- Turn cake upside down onto a plate and let it stand like that so that juices run down the cake for about 1 minute and then remove the pan. Eat warm or cool down for consumption.
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RECIPE SUBMITTED BY
I love to cook and bake, that is why I joined this site, which by the way it is very useful. I really like the fact that most recipes contained nutrition facts. I am a registered dietitian thus I take very seriously what I eat and put into my family's mouth. Most of the recipes I try I alter to make them more nutritious and healthy which they end up tasting still just great.
This summer I have had more time to try some recipes from the site and hopefully soon I will be able to post some of my own, so stay tune.