Monday, September 17, 2012

Pineapple Upside-Down Cake

1/4 cup of earth balance spread
1/2 cup raw cane sugar
1 can (16 oz.) pineapple rings, drained
1 1/3 cups all-purpose flour

2/3 cup raw cane sugar
1 1/2 teaspoons baking powder
1/3 cup Earth balance spread
3/4 cup of soymilk or other milk sub.
1 Ener-G egg sub.

heat oven to 350 F. Melt  spread and pour into 9x9x2 in. square pan. Sprinkle brown sugar evenly over spread. Arrange pineapple slices over sugar, set aside.

Beat remaining ingredients till smooth, pour over fruit in pan, smoothing top. Bake approx. 40 min, or till golden brown. Immediately invert onto heatproof plate. Let pan remain over cake a few minutes. (You may need to peel the pineapple off the pan and put it back on the cake, the caramel is very sticky.) Serve.

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