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Gooey Pineapple Upside Down Cakes
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Ingredients (use vegan versions):
- 1 box yellow cake mix
- 1 can pineapple slices, 20 oz, drained, reserve juice
- water
- 3/4 cup prepared Cream of Wheat, cooled and thick
- 1/3 cup canola oil
- 1/2 cup good non-hydrogenated vegan margarine may be substituted
- 1 cup packed vegan brown sugar
- Maraschino cherries, optional
- nonstick spray
Directions:
Preheat oven to 350 degrees. Spray two 8 inch
pans with nonstick spray.
Prepare cake mix according to package directions
using the pineapple juice and enough water to
equal package directions for water (usually 1 1/3
cups), substituting Cream of Wheat for 3 eggs,
and adding canola oil as directed. Set aside.
Melt margarine in microwave safe bowl
and add brown vegan sugar; mix. Divide equally into
prepared cake pans and spread evenly. Arrange
pineapple slices and Maraschino cherries (opt) in
pan over brown vegan sugar mixture. Pour cake batter
evenly over pineapple slices, dividing batter in
half for each pan. Bake for 25 to 35 minutes. The
cake will rise, but will not spill out. Test for
doneness with a toothpick or butter knife. When
done run a butter knife around edges and turn out
onto plate. Hit pan with back of butter knife to
help remove the toppings from the cake pan. Lift
off carefully. If pineapple slices are stuck to
the pan, just remove with a knife and reposition
on cake. The Cream of Wheat will mix with the
butter to make a very gooey topping. Delicious!
Nutrition Information:
Yeah right, it's dessert! Remember moderation.
Serves: 12
Preparation time: 30 minutes
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