All the goodness of a Pineapple UpsideDown Cake, with all the life sucked out of it.
HAAHAHA. just kidding
it's good as hellVegan Pineapple Downside-Up Cake
- 1/3 c vegan butter (Nature's Balance)
- 1/3 c dark brown sugar
- 1 tsp rum extract
- 1 can sliced pineapple in juice
- 1 jar maraschino cherries
- 1 c white flour
- 3/4 white whole wheat flour
- 1/2 tsp salt
- 1 tsp baking soda
- 1 tsp cinnamon
- 1 tbsp apple cider vinegar
- 1 tsp each Coconut and Vanilla extracts
- 1/2 c water
- 1/2 c pineapple juice (reserved from can)
- 1/4 c + 2 tbsp canola oil
Preheat oven to 350. In a bowl, mix together the water, pineapple juice, oil, vinegar and coconut and vanilla extracts, and in a separate bowl mix the flours, salt, baking soda and cinnamon. Pour the wet mixture into the dry and stir gently till well mixed.
In a 10 inch cast iron skillet, melt the vegan butter and then stir in the brown sugar, and continue stirring constantly as the mixture begins to thicken so that the caramel doesn't burn. Add in the rum extract, and when the caramel is bubbly and thick enough to coat a spoon, remove the pan from the heat. Next, arrange the pineapple slices and cherries in the caramel in whatever design you like, spray the exposed sides of the skillet with cooking spray and then pour the cake batter evenly over top.Bake the cake for 25 to 30 minutes or until a toothpick inserted in the middle comes out clean.
When cake is finished, run a knife around the edges of the skillet and let sit to cool for 20 minutes or so and then carefully put a large plate over top of the skillet and turn the whole thing over to release the cake, Pineapple or Downside up. Let the cake cool to room temperature and then cover and let it chill in the fridge as the caramel seeps down into the cake. Serve with vegan vanilla ice cream, vegan whipped topping or a vegan (but not virgin) Pina Colada and ENJOY!!!!!!!