What could make a long day by the pool or an afternoon at the beach even more enjoyable? A dessert reminiscent of a tropical island, of course. Pineapple and coconut are two flavors that evoke the shores of the Caribbean with bands of steel drums playing in the background and salty seas on the horizon.
Pineapple Upside-Down Cake is a familiar classic dessert that people can put their own unique spins on. With this recipe from “Vegan Cooking for Beginners” (Publications International) from the editors of PIL, vegan customers can also enjoy cooking with vegan ingredients.
Pineapple Upside-Down Cake
- 1⁄2 cup packed brown sugar
- 1⁄4 cup vegan butter spread
- 7 slices canned or fresh pineapple
- 7 maraschino cherries
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- 3 tablespoons boiling water
- 1 tablespoon ground flax seeds
- 2 cups all-purpose flour
- 2 teaspoons of yeast
- 1⁄2 tsp salt
- 1 cup granulated sugar
- 1⁄2 cup vegetable oil
- 1 teaspoon vanilla
- 1 cup chilled coconut milk beverage
- 1⁄2 teaspoon baking soda
- 1 tablespoon apple cider vinegar
Preheat oven to 350 F. Grease a 9-inch round pan.
For filling, cook and stir brown sugar and butter spread in medium skillet over medium heat until melted and smooth. Remove from fire. Pour into prepared pan. Arrange the pineapple slices in the pan, placing the cherries in the center of the pineapples.
Combine boiling water and flax seeds in a small bowl. Let stand until cool. Whisk flour, baking powder and salt in a medium bowl. Whisk granulated sugar, oil and vanilla in large bowl until blended. Whisk flax seed mixture. Stir in flour mixture until moistened. Stir in coconut milk until blended. Spoon baking soda into small cup; stir in vinegar. Gently stir the vinegar into the batter until blended. Pour the batter over the pineapple.
Bake for 45 to 50 minutes or until a toothpick inserted in the center comes out clean. Cool in pan on wire rack for 10 minutes. Run a thin knife around the edge of the pan to loosen the cake. Invert onto a serving platter. Cool completely.
Note: Cake can also be baked in a 12 inch cast iron skillet. Melt the spreadable butter and brown sugar in the skillet, add the pineapple and cherries and pour the batter over the fruit. Check the doneness of the cake at 40 minutes.
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