Advertisements

Pineapple Upside Down Cakes

Lets say you see a recipe via a friend on Facebook, for personal pineapple upside down cakes. Made in a 6-Cup Jumbo Muffin Pan (Texas Muffin Pan), which you happen to own. And your mind gets wandering about veganizing the recipe. Replace the eggs with Ener-G, the butter with coconut oil. Natural cherries. Simple changes.

Pine3

And then after you baked them, cooled them a bit and tried one….you realized you had just made the best pineapple cake you had ever eaten? Oh yeah. That good. You have to try this recipe!

Pine1

Pineapple Upside Down Cakes

Ingredients:

Topping –

  • ¼ cup coconut oil
  • 2/3 cup brown sugar, packed
  • 20 ounce can pineapple rings, packed in juice
  • 15 ounce can tart cherries, packed in water

Pine2

Directions:

Preheat oven to 350°, lightly oil a 6-Cup Jumbo Muffin Pan (Texas Muffin Pan).

Whisk the Ener-g and warm water together in a small bowl, set aside.

Drain the pineapple rings on paper towels, pat dry the cherries, poke gently with a toothpick to make sure the pits were removed.

Add the coconut oil to a small saucepan, heat over low until melted, add in brown sugar, stir for as minute, set aside.

Stir together the flour, baking powder and salt.

Add the Ener-g, granulated sugar and pineapple juice to a large mixing bowl, beat for 2 minutes on medium with a hand mixer. Add in flour, beat on low till mixed in, turn to medium and beat for 2 more minutes.

Divide the brown sugar between the 6 cups, press down gently to even. Lay a pineapple ring in each cup, with a cherry in the center. Divide the batter between the cups.

Bake for 20 to 25 minutes, until golden on top and a toothpick comes out clean.

Let cool down to handle, flip over onto a serving platter. If any of the brown sugar glaze remains behind, scoop out and serve on top.

Makes 6 cakes. Tasty hot, even better chilled.

~Sarah

Advertisements

Comments

  1. I’m so impressed! These look amazing! I have mini spring form pans that would be perfect for this.

  2. These look delicious! I think I need to get a Texas muffin pan. 🙂

  3. Well, since I don’t own the jumbo muffin tin, do you think this would fit as a cake better in a 9×13 or 8×8? My mom used to always make upside down cake. One of my favorites!

    • I am thinking an 8×8? But you could do it in a normal muffin tin, just use chunk pineapple or tidbits, and watch the baking 🙂

  4. Sounds like you nailed it!

  5. Yum, this looks great.

  6. These are beautiful. Only problem is I don’t like pineapple..my husband does those!! You did a great job.:)

Trackbacks

  1. […] March I had veganized a recipe for Pineapple Upside Down Cakes, my MIL saw it, and asked if I would make them for when they came to visit. Due to how many were […]

What do you think? I'd love to hear your thoughts!

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: