Happy Sunday everyone! I have a great recipe to share with you today so I hope you have everything handy and you can give this super-fast and yummy cake a try. J
I used fresh pineapples but you can also use canned. I am not a fan of cherries so I leave them out but of course you can add them when you place the pineapples in the pan.
I usually DOUBLE the ingredients to have two small cakes.
Let’s start!
INGREDIENTS
1 ¼ cup of flour
2 tablespoons of powdered sugar
1 teaspoon of baking powder
½ teaspoon of baking soda
1 cup of any plant based milk (a little less than a cup)
½ cup of Vegan spread (soft but not melted)
½ cup water
1 teaspoon of vanilla
1 ½ teaspoon of lemon juice
5 tablespoons of granulated or brown sugar
Cherries (optional)
PREPARATION
Grease pan well with Vegan spread. Add your pineapples slices and cherries. Set aside.
In a medium pan, add 5 tablespoons of regular granulated or brown sugar and let it melt until light brown (caramel stage). Pour mixture all around the top of the pineapples and cherries. Set aside.
In a big bowl, add flour, powdered sugar, baking powder and baking soda. Add milk and margarine. Add slowly the water, vanilla and lemon juice. Mix carefully. Pour content on top of the pineapples. Bake in medium heat for approximately 30 minutes until done.
When it is time to unmold, let it cool for 10 minutes, pass a knife around the corners of the cake very carefully. Take a plate and gently flip the cake.
Hopefully, you will end up with an amazing golden and gorgeous upside down pineapple cake.
Hope you like it. 😉
