Pineapple Upside Down Cake

Pineapple Upside Down Cake

Pineapple Upside down cake is one of those classic American Desserts that we grew up with. It's normally heavily egg-based, but very easy to veganize. Even better, you can make it from your homemade Stuffedveggies Cookie Mix!

Here are the directions:

Pineapple Upside Down Cake

Preheat oven to 350 degrees Farenheit

Oil a 9x13" cake pan, line the bottom of the pan with a 9x13" piece of wax paper, and oil the wax paper.

Sprinkle in bottom of pan:

1/2 c brown sugar
arrange in bottom of pan:
1 to 1 1/2 cans pineapple rings and/or chunks (20 oz per can) number of cans depends on how many rings you'd like on your cake- reserve juice

In one bowl, mix these ingredients well:

5 cups  Stuffedveggies Cookie Mix

1 Tablespoon Tapioca Starch (optional in this recipe- Tapioca starch provides "eggy" qualities)
2 1/2 cups liquid (all the reserved pineapple juice combined with enough water to make 2 1/2 cups)
2/3 cups mild-tasting oil (I used Sunflower)

Pour batter into oiled pan lined with waxed paper, pineapple, and brown sugar. Be sure to pour mix evenly and gently all over the top of the pineapple.

Pouring batter into pan which is oiled, lined with wax paper
oiled again, and has a layer of brown sugar and pineapple rings.

Bake for 40 to 60 minutes, till deep golden brown, and center springs back when touched.

Remove from oven and allow to stand for exactly 10 minutes. Run a knife around the edge of the pan. Place a large flat platter over cake pan and flip both the platter and the pan upside down. Cake should fall out onto platter. Peel wax paper off the top.

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