Wednesday, March 16, 2016

Pineapple Upside Down Cake

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I'm really proud of how lovely this recipe turned out! This was a request from my husband. He used to love Pineapple upside down cake and wanted me to recreate the recipe for him tonight. I'm NOT a baker (as you have probably noticed), but I can "doctor" up recipes pretty well at this point. Give me a cake mix and a little time and I will make it happen. This recipe is so simple. It looks impressive, it tastes amazing and no one will ever know it's vegan! 

*Bonus* If you like Martinis, I have been making a super EASY Pineapple Upside Down Cake Martini for years. It is simply equal parts vanilla vodka, caramel vodka and pineapple juice, garnished with a cherry and pineapple wedge!

Pineapple Upside Down Cake:

1/2 cup vegan butter
1 packed cup of brown sugar
1(20 oz) can of pineapple slices
Maraschino cherries
1 box pineapple cake mix (vanilla will work if you can't find pineapple )
10 oz. Pineapple soda

Preheat oven to 350°.

Over medium heat, melt brown sugar and butter together.

Spray non stick spray into a spring form pan (a regular cake dish will work too, but you will have to adjust cooking times).

Pour brown sugar into the spring form pan.

Place pineapple slices into brown sugar. Add a maraschino cherry in the middle of each pineapple slice.

In a mixing bowl, combine cake mix and soda. Whisk until smooth.

Pour cake batter over pineapples.

Bake 40-45 minutes until knife inserted into the middle of the cake comes out clean.

Allow cake to rest for 30 minutes before inverting onto your serving platter.

Serves 8- 10.

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