Pineapple Upside Down Cake

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  • Preheat your oven to 350F.

Drain the pineapple slices, reserving their juice. In a 9"x9" square baking pan, mix the melted margarine or oil with the brown sugar and 2 tbsp of the reserved pineapple juice. Add water to the remaining pineapple juice to make 1 cup of liquid and set aside.

Arrange the pineapple in the bottom of the pan on top of the brown sugar mixture.

cream the second amount of margarine or oil with the beet Sugar until smoothly blended. Add the vanilla and egg replacer and beat until fluffy. Sift together the dry ingredients and add into the margarine/Sugar mixture alternating with the pineapple juice, beating after each addition.

Spoon the batter over the pineapple slices. Bake for 50-55 minutes. Cool for 10 minutes, then invert onto a serving plate and serve nice and warm.

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