Erin (studiouspilgrim) wrote in vegancooking,

Pineapple Upside down cake

A few days back someone posted a request for island themed recipe, and i suggested pinepple upside down cake, i posted my mom's recipe which i had yet to attempt with vegan ingridients. I was quite torn as of what to use in place of eggs and eventually settled on energ, but plan on trying out both tofu and applesauce at some point. It turned out quite tasty, and every bit as good as the original!

heres the recipe:
2 cups sifted flour
2 teaspoons baking powder
1/4 teaspoon salt
3/4 c margarine softened
1/2 cup dark brown sugar packed
2 tbl dark rum (but i think my mom uses whiskey actually)
6-8 pineapple rings
8-12 pecan halves (used to decorate the top, i also added in marischino cherries by request of my boy...)
1 cup sugar
2 "eggs" (i used energ egg replacer)
1 cup pineapple juice
2 tsp vanilla

1.preheat oven to 350 2. sift together flour, baking powder and salt onto waxed paper, set aside. 3. combine 1/4 cup butter, brown sugar and rum in skillet heat in oven until melted, and stir until well blended. 4. arrange rings and nuts on the bottom of the pan. 5. beat together 1/2 cup cutter and granulated sugar in large bowl until smooth and creamy. Gradually beat in flour mixture. Add eggs, one at a time, beating well after each. Add juice and Vanilla, and beat until well blended. Pour over pineapple in skillet. 6. Bake in oven for 40 minutes, or until wooden pick inserted in center comes out clean and top springs back when lightly touched. Cool for 10 minutes. invert on serving plate and arrange.
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