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Dairy Free Pineapple Upside Down Cake

Chef.Reff's picture
Ingredients
  Milk free margarine 3 Tablespoon
  Brown sugar 3⁄4 Cup (12 tbs)
  Canned sliced pineapple in light syrup 8 1⁄2 Ounce, drained
  Milk free margarine 1⁄3 Cup (5.33 tbs), softened
  Sugar 1⁄2 Cup (8 tbs)
  Egg 1
  Vanilla 1 1⁄2 Teaspoon
  Flour 1 Cup (16 tbs)
  Baking powder 1 1⁄2 Teaspoon
  Salt 1⁄4 Teaspoon
Directions

GETTING READY
1) Preheat the oven to 350°F.

MAKING
2) In a small pan, gently melt 3 tablespoons margarine.
3) Stir in 1 tablespoon pineapple syrup and brown sugar, keep aside.
4) In a bowl, cream 1/3 cup margarine and white sugar together.
5) Beat in the vanilla and egg until fluffy.
6) In a mixing bowl, sift the flour, salt and baking powder together and stir into the creamed mixture alternately with rest of the pineapple syrup.
7) In a 8-inch square or 9-inch round baking pan, pour in the mixture.
8) In the ungreased pan, arrange the pineapple slices and cover with batter.
9) Bake in the preheated oven for about 40 minutes.
10) Allow to cool for 5 minutes then invert on a serving platter.

SERVING
11) Slice and serve on the individual serving plates.

Recipe Summary

Difficulty Level: 
Medium
Course: 
Dessert
Method: 
Baked
Dish: 
Cake
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Pineapple
Interest: 
Everyday
Preparation Time: 
45 Minutes
Cook Time: 
45 Minutes
Ready In: 
90 Minutes
Servings: 
8

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