Pineapple Upside Down Cake

This cake is a classic made clean. The pineapple placed on the bottom of the baking pan caramelizes with brown sugar for a sweet succulent topping over a light yet dense cake when flipped right-side-up for serving. The cake batter may appear a bit liquid-y when mixed up, but I promise, the results will turn out rosy. Dark rum is one of my secrets in the cake and adding a touch of apple cider vinegar to the batter works some magic for just the right rise. Pineapples are an outrageous source of vitamin C and a good source of vitamin B1 believe it or not. Because pineapples do not ripen much after harvest, be sure to select one that is golden and fragrant on the shelf.

Yields: 10 servings


pineapple, peeled, cored and sliced - thick
cup + 1-2 tablespoons oil/margarine/coconut butter
2/3 cup brown sugar
seeds of a vanilla bean (optional)
1-1/2 cup flour (unbleached white flour or mix with white spelt)
teaspoon ground cinnamon (fresh ground is best!)
2 teaspoons baking powder
cup Earth Balance organic margarine or safflower oil (if using oil, add teaspoon salt)
1 cup sugar
3 egg whites or 3 amounts egg replacer*
1 teaspoon pure vanilla extract
2 tablespoons dark rum
1 teaspoon apple cider vinegar
cup organic pineapple juice or soymilk

*Egg Replacer (by EnerG) is made from potato and tapioca starch and will do what eggs do in recipes. Genius for egg-free baking!


Preheat the oven to 350°F.
Mix oil/ margarine/coconut butter and brown sugar well. Best done in a stand mixer or with a strong arm. Beat in vanilla bean seeds.
Spread in the bottom of a cake pan and arrange pineapple slice over it. Best to patch up holes with broken slices of pineapple.

Mix together flour, cinnamon (cardamom if desired), baking powder and salt.
With an electric mixer, beat oil/ margarine and sugar until creamy.
Add egg whites, 1 at a time, beating until fluffy each time.
Add vanilla, rum, and apple cider vinegar and beat until well mixed.
Add flour mixture and juice/soymilk alternatively, beginning and ending with flour and beating well after each addition.

Pour and spread over pineapple slices.
Bake for 45-55 minutes until a tester comes clean.
Cool 15 minutes on a rack. Run a knife around the edge and invert on a plate.


Enjoy with loved ones for good luck.


Store covered in the fridge for up to 4 days.

Tagged:   desserts + sweets plant-based recipes vegan comfort food