Pineapple Upside-Down Cake

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MMMMM----- Recipe via Meal-Master v8.02

 

Title: Pineapple Upside-Down Cake

Categories: Bakery, Desserts, Cakes, Vegetarian, Karen's

Yield: 8 servings

 

MMMMM--------------------------TOPPING-------------------------------

16 oz Canned pineapple rings

-- (packed in juice)

1/4 c Reserved pineapple juice

1 tb Vegetable oil

-OR- melted margarine

1/2 c Brown granular sweetener

-- such as Sucanat

 

MMMMM----------------------------CAKE

12 oz Pineapple juice concentrate

-- (frozen), thawed

1/4 c Oil

1/2 ts Vanilla extract; OR...

1/4 ts -Finely grated lemon peel

2 c All-purpose flour

1 ts Baking soda

1/4 ts Salt

 

Preheat oven to 375F.

 

TOPPING: Drain pineapple slices completely, reserving 1/4 cup juice.

(Drink or refrigerate the remainder of the pineapple juice from can.)

Coat the bottom and sides of a square 13 " x 7 " glass baking dish (or

similar pan) with 1 tablespoon oil. Sprinkle granular sweetener

evenly over bottom of pan, then pour the reserved pineapple juice

over sweetener until evenly covered. Carefully lay pineapple slices

over bottom of pan, cutting some slices into smaller pieces to fill

centers and spaces between rings.

 

CAKE: Using an electric mixer, beat together thawed pineapple juice

concentrate, oil and flavoring until thoroughly combined. Add flour,

baking soda and salt; beat just until batter is smooth. Immediately

pour over pineapple slices in prepared pan. Bake 25-30 minutes. Cool

in pan 10 minutes. Run a knife around edge of cake, then invert pan

over a flat surface to remove cake. Cut into squares to serve.

 

Variation: Try using apple or pear slices instead of pineapple, and

apple juice concentrate instead of the pineapple juice concentrate.

Substitute 2 teaspoons of baking powder for the baking soda, and

flavor cake with ground cinnamon and cloves.

 

Copyright 1995 Karen Mintzias

 

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