Pineapple Upside Down Cake Recipe

5 from 1 vote

Pineapple Upside Down Cake Recipe

In the United States, pineapple upside down cakes became popular in the mid 1920's after Dole Pineapple Company sponsored a contest for pineapple recipes. They received over 2,500 various submissions for the inverted pineapple cake and ran an advertisement about it, which increased the cake's popularity. (Wikipedia)

Prep Time15

Cook Time30

Total Time45

Course: Dessert

Cuisine: American

Keyword: cake, dessert, pineapple

Servings: people

Calories: 555kcal

Ingredients

Ingredients
For the Topping:
¼ cup Vegan Butter 56g Melted
½ cup Light Brown Sugar 100g
6 Slices Pineapple
6 Maraschino Cherries
For the Cake:
1 ¾ cups All Purpose Flour 220g
1 cup White Granulated Sugar 200g
1 tsp Baking Soda
½ tsp Salt
¾ cup Macadamia Milk 180ml or other non-dairy milk
¼ cup Pineapple Juice
2 tsp Vanilla Extract
⅓ cup Canola Oil
1 Tbsp Apple Cider Vinegar

Instructions

Instructions
Spray 6 ramekins with non-stick spray.
Melt the vegan butter and then pour 1 Tbsp. into the bottom of the each ramekin and spread it around so it lines the bottom evenly.
Sprinkle about a tsp. of brown sugar over the melted butter and spread it around evenly.
Then place a cherry in the center of each ramekin. Fill around the cherry with one sliced of diced pineapple in a single layer.
Set the prepared ramekins aside while you prepare the cake batter.
Preheat the oven to 350°F (180°C).
Sift the flour into a mixing bowl and add all the dry ingredients together: the white sugar, baking soda and salt and mix together.
Then add in the wet ingredients: macadamia milk, pineapple juice, vanilla, oil and vinegar and whisk together with a hand whisk until just combined.
Pour about 1/2 cup of batter into each ramekin filling them to about 1/2" from the top. Smooth out with the back of a spoon.
Place into the oven and bake for 30 minutes. Prick with a toothpick or fork to test if done. If clean, then the cakes are done. If not, bake for 5 more minutes and check again. Repeat if needed.
Let the cakes cool for 10 minutes before inverting them onto saucer plates.
To flip them, cover the ramekin with a saucer plate and then flip it so that the ramekin is upside down on top of the plate. Let it sit for a few seconds for the caramelized brown sugar to run down over the sides of the cake, and then lift the ramekin off

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