Pineapple Upside Down Cake

Combine in a small bowl:

1/3 Cup Brown sugar
2 Tbs. Oil

Combine in a large bowl:

1/4 Cup Oil
1 Egg
2/3 Cup Sugar
2/3 Cup liquid (milk, soy milk, water, etc.)
1 tsp. Vanilla
1 1/3 Cup Flour
2 Tsp. Baking Powder

Beat the eggs and oil together. If you can emulsify them (with a blender or food processor, or by hand), that would be great, but is not necessary. Mix in the sugar and vanilla. Add the flour and baking powder on top. Combine with liquid.

Pour brown sugar mixture into bottom of cake pan. Arrange several pineapple slices, and optionally maraschino cherries on top. Pour the batter on top of the pineapple and brown sugar mixture. Bake at 350 F in a 9 inch round cake pan until done (sides pull away, top slightly browned), about 35 minutes.

This is adapted from the BH&G New Cookbook. Their recipe calls for butter, milk, all-purpose flour. I use fresh ground whole wheat flour, soy milk or water and oil. In the top picture, I did not use maraschino cherries. In the bottom picture, I used dark brown sugar, and Luxardo cherries in the center of each slice.

Created 22 March 2014
Updated 5 April 2017