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Sunday, May 9, 2010

Pinapple Upside Down Cake

Feel like throwing a 70's themed party any time soon? I do!

Bad Ass Pineapple Upside Down Cake

-9Tbs earth balance (melted but divided in 4 tbs and 5 tbs)
-3/4 cup packed brown sugar
-3/4 cup unsweetened pineapple juice (the juice from a can of pineapple rings is enough)
-1 can of pineapple rings (I would say a pineapple might be better but if you want to stay true to the 1970 theme, the can...)
-1 1/2 cup all-purpose flour (not WW, OR ELSE!!!... it will taste like pancakes)
-2 tsp baking powder
-1/2 tsp salt
-1/2 cup sugar
-1/4 cup non-dairy milk (Almond is what I like)
-1 container (6 0z) nondairy yogurt vanilla or plain (I used So Delicious Coconut Plain)
-1/2 tsp vanilla extract

Ok set your conventional oven at 400 degrees and lightly grease a 9x13 baking pan.

Mix 4 Tbs of butter with brown sugar and 1/4 cup of the pineapple juice then put the mixture on the bottom of the pan. Arrange the pineapple rings in the pan, make it fancy! Set it aside.

In a medium bowl stir together flour, baking powder, salt, and sugar. Make a well in the center and add the rest of the pineapple juice, yogurt, milk, vanilla, and remaining butter (4 Tbs). Mix to combine but don't go crazy!

Pour the batter over the pineapple rings in the pan and then bake for 30-35 minutes. Let the cake cool for about 10 minutes, then guide a knife around the edges of the pan and then flip onto a plate and serve!

All I need now is the spiked punch bowl!


  1. OMG, your photos are making my mouth water. I make this all the time, and I use So Delicious coconut milk, instead of almond or soy, and it comes out very delicious!

  2. Just saw this posted on facebook. It does look incredible!