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Dairy Free Pineapple Upside Down Cake Recipe
|Milk free margarine||3 Tablespoon|
|Brown sugar||3⁄4 Cup (12 tbs)|
|Canned sliced pineapple in light syrup||8 1⁄2 Ounce, drained|
|Milk free margarine||1⁄3 Cup (5.33 tbs), softened|
|Sugar||1⁄2 Cup (8 tbs)|
|Vanilla||1 1⁄2 Teaspoon|
|Flour||1 Cup (16 tbs)|
|Baking powder||1 1⁄2 Teaspoon|
Calories 324 Calories from Fat 119
% Daily Value*
Total Fat 13 g20.4%
Saturated Fat 3.3 g16.7%
Trans Fat 0 g
Cholesterol 26.4 mg
Sodium 143.7 mg6%
Total Carbohydrates 50 g16.7%
Dietary Fiber 0.69 g2.8%
Sugars 37.6 g
Protein 2 g4.8%
Vitamin A 0.6% Vitamin C 5.3%
Calcium 7.5% Iron 5.3%
*Based on a 2000 Calorie diet
1) Preheat the oven to 350°F.
2) In a small pan, gently melt 3 tablespoons margarine.
3) Stir in 1 tablespoon pineapple syrup and brown sugar, keep aside.
4) In a bowl, cream 1/3 cup margarine and white sugar together.
5) Beat in the vanilla and egg until fluffy.
6) In a mixing bowl, sift the flour, salt and baking powder together and stir into the creamed mixture alternately with rest of the pineapple syrup.
7) In a 8-inch square or 9-inch round baking pan, pour in the mixture.
8) In the ungreased pan, arrange the pineapple slices and cover with batter.
9) Bake in the preheated oven for about 40 minutes.
10) Allow to cool for 5 minutes then invert on a serving platter.
11) Slice and serve on the individual serving plates.