This pineapple upside-down cake recipe is so delicious, guests will never guess it's vegan friendly, low in added sugar, and free of trans-fat, eggs, dairy, and soy.
If you’re looking for a sweet, but healthy treat, this traditional tropical dessert is easy to bake, and great to serve at home or at potlucks and gatherings. To give the cake an extra festive look, you can add an optional cherry in the center of each pineapple ring.
Ingredients
- 1 1/2 cups flour
- 1/4 cup white sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 cup canola oil
- 1 tsp vanilla
- 1/2 tsp orange extract
- 1 can of pineapple rings
- about one dozen cherries (optional)
Supplies
- large mixing bowl and spoon
- small bowl or large measuring cup
- can opener
- measuring cups and spoons
- dinner plate
- 9 inch round cake pan
- non-stick cooking spray
- 350 degree oven
- oven mitts
- dinner knife
To make pineapple upside-down cake, it’s best to use a non-aluminum pan, such as a ceramic dish, since the pineapple juice can stain aluminum.
Mix the pineapple upside-down cake batter
- Open the can of pineapple rings, and pour the juice into a small bowl or large measuring cup.
- Lay out the pineapple rings on a plate, to allow any extra juice to drain.
- Add the canola oil, vanilla, and orange extract to the pineapple juice.
- Mix the flour, sugar, baking powder, and baking soda together in a large bowl.
- Add the wet ingredients to the dry ingredients, and stir until the flour is thoroughly mixed into the batter.
Bake the pineapple upside-down cake
- Spray the cake pan with non-stick cooking spray.
- Arrange the pineapple rings in the bottom of the cake pan, overlapping them slightly. Add a pitted cherry to the center of each ring if desired.
- Pour the batter over the pineapple rings.
- Bake the cake in a preheated 350 degree oven for about 45 minutes, or until the top is completely golden. Use oven mitts when removing the cake pan from the oven.
Flip the pineapple cake right side up
- Let the cake cool for at least 15 minutes, then run a dinner knife along the edges of the cake to loosen it from the pan.
- Put a plate on top of the cake pan.
- Use oven mitts to flip the cake pan and plate over at the same time, so the cake lands on the plate.
- Let the cake continue to cool as desired, then serve. Let the cake cool completely before covering and refrigerating it.
This cake has a wonderful aroma that makes the kitchen smell great while it’s baking. Although the pineapple cake may start to smell and look done fairly early in the baking process, the juicy pineapple at the bottom of the pan makes it take longer to bake than many similarly sized cakes.
The copyright of the article Pineapple Upside-Down Cake Recipe in Healthy Desserts is owned by Christy Jones. Permission to republish Pineapple Upside-Down Cake Recipe in print or online must be granted by the author in writing.
