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VegWeb.com  |  Recipes  |  Desserts  |  Cakes  |  Pineapple Upside Down Cake « previous next »
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Recipe submitted by baypuppy, 07/31/06

Pineapple Upside Down Cake

Ingredients (use vegan versions):

    1 1/2 cups flour
    1 cup sugar
    1 teaspoon baking soda
    1/2 teaspoon salt
    1 cup pineapple juice/water (see below)
    1/3 cup oil
    1 tablespoon white vinegar
    1 20 oz can pineapple chunks in unsweetened pineapple juice
    1/4 cup UNPACKED brown sugar

Directions:

modification of Jeanne's White Cake recipe (under wedding recipes)

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".

Preheat oven to 350 degrees.

Mix flour, sugar, baking soda, and salt in a large bowl.

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 oil, vinegar and juice.

Dump pineapple chunks into the bottom of a 12 inch spring form pan (you could use an 8x8 or other sized spring form, just adjust cooking time).   Sprinkle with brown sugar.

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.

Bake for 25-35 minutes or until golden on top and a toothpick inserted in the center comes out clean.   Baking time will depend on pan size...mine took 30 minutes in my crappy oven in a 12 inch spring form pan.

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.

Makes: 8-12 servings, Preparation time: 10 minutes, Cooking time: 25-30 minutes

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saturnino
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« Reply #1 on: August 05, 2006, 06:01:50 PM »
I was very pleased with the result of this quick and easy recipe. I didn't have a spring form pan so I just used a regular 9 inch square pan but it still turned out nicely. One thing I might change next time is to use pineapple slices as I seem to remember most pineapple upside down cakes using them instead of the chunks. That's just an aesthetic thing though; the cake itself was delicious.
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baypuppy
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« Reply #2 on: August 05, 2006, 10:27:13 PM »
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".
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Nutella
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« Reply #3 on: September 28, 2006, 12:45:50 AM »
awesome! my aunt was just asking for this dessert, I'm gonna make it this weekend, thanks for the recipe  Smiley
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Nutella
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« Reply #4 on: September 30, 2006, 09:05:35 PM »
AMAZING! this was really really good, I'm very pleased with the texture and the flavor:)It was super easy and cooked in exactly 25 minutes, totally recommend this recipe!
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dukkulisur
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« Reply #5 on: September 30, 2006, 09:53:15 PM »
i made two of these cakes: one for my family and one for a birthday party i was going to.  everyone (at home AND at the party) loved it!  it was great, and really simple to make!.  i just baked it in a normal square pan, and used pineapple rings instead of chunks cause, well, it looks nicer.  thanks for the recipe, i'm sure i'll be making it again!
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vegan1
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« Reply #6 on: October 01, 2006, 10:26:01 AM »
I made this and it was great. I also used the pineapple rings and baked it in a 9" springform pan. The rings were perfect for this sized pan. Though I had to cook the cake for 40 minutes.  The texture is really good.
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ungovernable
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« Reply #7 on: October 22, 2006, 03:05:27 AM »
Very good.  I used baking power instead of baking soda and rings instead of chunks.  I also used a 8x8 glass pan and ended up cooking it a little longer.  Between me and the neighbors it didn't last very long.  Thanks for the great recipe.
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weeeven
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« Reply #8 on: October 31, 2006, 12:15:11 AM »
This cake was wonderful! I've been hurt by catastrophic vinegar/baking soda-type vegan cakes before, but this one tasted perfect and the texture was just like the non-vegan kind. One thing I thought was interesting was that the whole cake turned evenly brown all the way through as it baked, but it wasn't overcooked or anything. I made two and put canola oil in one and melted Earth Balance in the other one, and there was no significant difference. I want to make this again.
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martamoonpie
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« Reply #9 on: November 12, 2006, 10:18:37 PM »
I made this cake with mango instead of pineapple because I'm allergic to pineapple.  This was amazing!  My new favorite cake.

I did not use the juice from my canned mango as I figured mangos are sweeter than pineapple.  I did not use the brown sugar for the same reason.  To the cake batter I added a splash of mango flavoring that I found at Super Target.

Yummmmmm!
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mdvegan
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« Reply #10 on: November 16, 2006, 09:18:42 AM »
Very popular with all my guests.  Thanks for the great recipe.
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secondbase
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« Reply #11 on: November 16, 2006, 04:20:50 PM »
recipe looks great. can i sub half or all of the oil with applesauce?
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baypuppy
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« Reply #12 on: November 20, 2006, 08:21:22 PM »
hey secondbase- you can try it, i haven't. it should work (well, it always works for me to sub part of the oil with a.s.). I hadn't looked at this recipe since i posted it and I'm happy everyone is enjoying it so much!  Grin
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secondbase
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« Reply #13 on: November 24, 2006, 10:03:37 PM »
i made this for thanksgiving and everyone completely DEVOURED it. i used apple cider vinegar and put cherries in the middle of my pineapple rings. i did not sub the oil with applesauce because i realized i was completely out! oh well, this was deeeeelish.
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Daisy
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« Reply #14 on: November 25, 2006, 11:35:34 PM »
I made this for Thanksgiving, and it was a hit.  The pineapple rings and cherries makes it festive.
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