Bake a classic in the Pineapple Upside Down cake. Pineapple is placed in the bottom of the baking pan and the batter is poured on top. Once baked, the cake is flipped over so that the bottom becomes the top. This is a simple cake, and has a fantastic, homey goodness to it that makes it one of my family’s favorite desserts. Traditionally it was baked in a cast-iron skillet so that the topping got evenly caramelized, however, most people today rarely if ever use a cast-iron skillet. You will find that a round or rectangular baking pan works just as well. In this recipe, you will see that I bake my pineapple upside down cake using a healthier version of the customary cake and it’s just as scrumptious.
- 1/2 cup almond milk, or milk of your choice
- 1 teaspoon apple cider vinegar
- 1/4 cup canola oil
- 1/2 cup coconut palm sugar, brown sugar, or your choice of sugar
- 20 oz. can of pineapple slices in 100% pineapple juice, or water
- Juice of canned pineapple slices
- 3 teaspoons pure vanilla extract
- 1 1/2 cup Organic pastry flour, or all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1/2 teaspoon allspice
- frozen or fresh cherries
- Preheat oven to 375 degrees. Lightly spray coconut oil on a 9-inch square baking pan with parchment paper. Pour the almond milk into a small bowl and add apple cider vinegar; set aside to let thicken.
- Sprinkle 1/4 cup of the sugar evenly over the pan. Layer in the pineapple rings, and set aside.
- In a large bowl, mix the milk, remaining sugar, canola oil, and vanilla. Stir in the mixed dry ingredients; flour, baking powder, cinnamon, allspice, and salt.
- Pour the cake batter over the pineapple rings. Bake for 40 minutes, or until a knife inserted comes out clean.
- Let cool 15 minutes. Carefully invert the cake onto a baking sheet, peel away the parchment, and add cherries to the hole of the pineapple rings. Slice with one whole pineapple ring and serve.