Vegan Vegetarian Cooking School

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Pineapple Upside-down Cake

vegetarian pineapple upsidedown cake

Very nice for supper from Healthy Home Cookin Vol. 1

12 slices pineapple (1 1/2 cans drained, save juice)
1/2 cup raw sugar
1/4 cup melted margarine non-hydrogenated

1 1/4 cups whole wheat flour
1 cup unbleached flour
1 1/2 Tbsp Ener-G baking powder
3/4 cup raw sugar
1/3 cup unsweetened applesauce (or canola oil)
1 1/2 cups juice, from pineapples (add water if need)
1 Tbsp vanilla

Preheat oven to 400°F. Prepare 9 x 13 pan. Pour melted margarine and sprinkle sugar into pan. Arrange pineapple slices on. Mix dry ingredients, mix wet ingredients, and quickly stir wet into dry. Pour on top of pineapple and bake at 400°F for 5 min reduce heat to 350°F for 25-35 min. Cool and serve upside down.

Serves 12
Ready in: 60 minutes

Nutrition (per serving): 185.9 calories; 3.3g total fat; 0mg cholesterol; 76.5mg sodium; 126.5mg potassium; 37.6g carbohydrates; 1.7g fiber; 15.6g sugar; 2.3g protein.

Tips n Techniques

While the calories may seem high, remember there is no icing or frosting. Consider other cakes - the frosting will add more calories!

You can substitute other white or yellow cake recipes, using pineapple juice for the liquid called for.


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