Pineapple Upside Down Cake

by Patty

Serves 6-8

 

 

 

Easy to make but with a WOW presentation!

I started making this cake as a teenager and over forty years later it's still my favorite standby for baking something that looks very special yet is quick and easy to prepare.

1/3 cup vegan margarine
1/2 cup brown sugar
handful sultanas
6 glace red cherries
1 can sliced pineapple rings
1 box vegan cake mix (vanilla flavor - see below)
egg replacer
juice from the can of pineapple rings

Start with a medium sized cast iron fry pan (or a fry pan that is ovenproof) then melt the margarine and add brown sugar until it has dissolved and covers the bottom of the pan.

 

Remove from heat and immediately place drained pineapple rings in the bottom of the pan (one in the middle, others all around this one). Then pop a red glace cherry in the middle of each pineapple ring and sprinkle sultanas around the rings, set aside.

 

Mix cake mix according to package instructions except use the pineapple juice instead of water, and egg replacer instead of eggs.

 

Pour the cake batter over the prepared topping (bottom!) and bake until cake springs back to a touch.

 

Remove from oven and flip cake over and onto serving plate immediately - being careful to use both hands evenly. If some of the pineapple topping stays in the pan, just remove and place gently into position on top of cake.

 

Let cool slightly and serve with vegan cream or vanilla vegan ice cream.

 

 


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