Hi Beautiful People,
Today, I am honoring all the soldiers who fought and died for our country. Memorial Day is a day of remembrance and a time to reflect.
My hubby and I did not have to work today, so we relaxed had some good barbecue and a healthier version of the Pineapple Upside Down Cake.
Pineapple Upside Down Cake is great choice to accompany your summer BBQ’s, picnics, family reunions or just when you want a tasty treat.
Pineapple Upside Down Cake
As a child, my mother would make the cake with a yellow cake box mix. In preparing to make our cake, we bought a cake mix without looking at the ingredients. To my surprise the mix had propylene glycol in it. I had recently decided to get rid of this ingredient from my cosmetics and skincare, and I surely didn’t want to digest. I decided to not use the cake mix with its artificial indigents and food coloring. Instead, I decided to do what I should of done in the first place, make it from scratch.
Here is the recipe:
Prepare the pan
1) Butter and flour a glass dish (9 1/2 x 13 1/2)
2) Line canned pineapple slices and maraschino cherries in the dish (design how you like). It is important to use canned pineapples because fresh pineapples will not work and the cake will turn out bad.
Pineapple slices and marachino cherries
3) Spread a coating of brown sugar over the pineapples and cherries.
4) Add melted (vegan) butter on the pineapple so they stay moist.
Light coating of brown sugar
Thin coating of brown sugar looks like this below.
Thin covering of brown sugar
5) The Cake Batter
Cake Batter
1 Cup of Canola oil
1 1/4 Cup of Buttermilk
2 eggs
2 Cups of Sugar
1 1/2 Flour
1/2 Cup Coconut flour
1/2 Cup of Almond flour
1 Tsp. of Baking soda
Splash of pineapple juice from the Dole Pineapple slices
Pecans and Walnuts (optional, add a few or a lot, it’s up to you)
6) Pour the batter in the pan over the pineapples and brown sugar. The batter is not a bread batter consistency, but like a pancake batter consistency. We used a mixture of flours to create this mix (white, almond and coconut). If you do not have almond or coconut flour, you can use all white flour, or even wheat flour, if you want.
Pouring on the cake batter
7) Cake batter has completely covered pineapple slices and ready to go into a 350 degree oven.
Cake batter in pan
8) The cake takes about 50 minutes to an hour (depends on your stove). The cake should look a golden brown.
Golden Brown
9) Let cool for 30 minutes. Turn over and remove from glass dish by placing on cookie sheet.
10) Cut the cake and serve warm. We cut our cake into twelve servings and placed most of in the freezer. That way when we get the crazing, it just needs to be pulled out, thawed it and heated it up. Yields 12 servings. If you eat half a piece like we do serving size is 24 slices.
YUM, YUM, GIVE ME SOME!!!
ENJOY!
If you try this recipe, let me know what you thought about it.
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