Kevin’s Pineapple Upside Down Cake

18 Nov

This cake is named after my husband  who likes to bake as much as I do!  His cake is made with no eggs and no dairy!   The eggs are replaced with applesauce and the dairy milk replaced with a non-diary beverage,  such as rice, almond, hemp or soy. Instead of using a traditional cake pan,  he likes to bake with a Cast Iron Skillet!   The cake is moist and so delicious!

Pineapple Upside Down Cake

Kevin’s Pineapple Upside Down Cake

 Ingredients

  • 1/4 cup margarine
  • 2/3  cup packed brown sugar
  • 9   slices pineapple in juice drained
  • 1 1/3  cups all-purpose flour
  • 3/4  cup sugar in the raw
  • 1/3  cup canola oil
  • 1 1/2 tsps baking powder
  • 1/2 tsp salt
  • 3/4 cup non dairy milk (rice, almond, soy, hemp)
  • 1/4  cup applesauce (1/4 cup applesauce = 1 egg)

Directions

  • Heat oven to 350°F.  In a 10-inch  round cast iron pan, melt the margarine in the oven.
  • Sprinkle brown sugar evenly over  the melted  margarine.
  • Remove from the pan from the oven and  place on top of the stove. Arrange pineapple slices over the brown sugar.
  • In a medium bowl, beat the remaining ingredients with an electric mixer on low-speed for 30 seconds, scraping the bowl constantly.
  • Beat on high-speed for 3 minutes, scraping the bowl.
  • Pour the batter over pineapple and place the pan in the oven.
  •  Bake 50 to 55 minutes or until a toothpick inserted in the center comes out clean.
  •  Remove from oven and immediately place a heat proof serving plate upside down over the pan.
  • Turn the plate and pan over and leave the pan over cake for a few minutes so that the brown sugar mixture can drizzle over cake.
  • Remove the pan  and serve warm. Put any leftovers in the fridge.
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