Happy February! I love the start of new months, with new goals and new holidays to celebrate!
This is the perfect recipe for a Valentine’s Day dessert or a “healthier” option for any weekday dessert. It still has sugar, but there is only seven ingredients, so its got to be way better than any boxed cake you have in your pantry.
I don’t know what it is about this dessert, but I see LOVE and all thing Valentines’ when I look at it. Maybe it’s the red or maybe it’s the story behind why I made it!
One time, about a year ago, my husband mentioned that his neighbor growing up made a delicious cake with pineapples on top. I locked that in my memory and knew I needed to make a Pineapple Upside Down cake for him…hoping this was the dessert he was talking about. Why it took me an entire year, I don’t know!
It was approved by both the husband and kids, even with the vegan twist! **We are not vegan, but I love that a lot of vegan recipes tend to be more minimal on the ingredients.
A vegan twist on an American classic dessert. This Pineapple Upside Down Cake has minimal ingredients but maximum flavor!
Ingredients
- 1 1/2 cups whole wheat flour
- 1/2 cup + 1 tbsp brown sugar
- 1/2 tsp salt
- 1 tsp baking soda
- 1/3 cup apple butter
- 20 oz can of pineapple rings
- 8 Maraschino cherries
Instructions
- Preheat oven to 350 °F.
- Grease a round baking dish with coconut oil.
- In a large mixing bowl, mix together flour, baking soda, salt, and 1/2 cup brown sugar.
- In a smaller bowl, mix together 1 cup of pineapple juice from can and apple butter.
- Add apple butter mixture to dry mixture. Mix to combine.
- In the round baking dish, arrange the pineapple rings flat. I used 8 rings.
- Place 1 cherry in each pineapple hole, and sprinkle 1 tbsp brown sugar over pineapples.
- Pour cake batter over pineapple arrangement and spread out evenly.
- Bake of 30 minutes, or until knife check comes out clean.
- Allow cake to cool, then carefully flip over onto large plate.
- Enjoy!
Pineapple Upside Down cake is such a classic American dessert, first recorded in “A Book of Practical Recipes by the Chicago Evening American” sometime in the early 1920’s.
(See the full post:http://toriavey.com/toris-kitchen/2013/07/pineapple-upside-down-cake-history-recipe/#2QLutJrrjfHt0q7g.99)
