In 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 here for dinner, I doubled the recipe and used fresh cherries, being as they are in season. Sugary, fattening and delicious I can tell you 😉 A perfect way to celebrate the 4th yesterday!
Pineapple Upside Down Cakes
- 2 Tbsp Ener-G egg replacer
- ½ cup warm water
- 1 1/3 cups granulated sugar
- ½ cup pineapple juice
- 1 1/3 cups all-purpose flour
- 2 tsp baking powder
- ½ tsp fine sea salt
- ½ cup coconut oil
- 1 1/3 cups brown sugar, packed
- 2 20 ounce cans pineapple rings, packed in juice
- 12 fresh cherries, pitted
Preheat oven to 350°, lightly oil 2 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, reserving juice for cake, place on paper towels, let drain, pat dry on top.
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 in a small mixing bowl.
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 cups, press down gently to even with finger tips. Lay a pineapple ring in each cup, with a cherry in the center, press down gently. Divide the batter between the cups.
Bake for 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 12 cakes. Tasty hot, even better chilled, they freeze well. Wrap individually, store in a gallon freezer bag.