Pineapple Upside-Down Cake

Want to make an easy, fruity cake full of childhood memories? Don’t have anything fresh in the cupboards? Check out this cake!

While it is *not* healthy, it is delicious and vegan friendly! I have embellished the recipe in the original cookbook.
2 Tb margarine
3/4 C brown sugar
2 1/2 C drained and chopped canned pineapple (save the juice!)
1 1/2 C white flour
2 Ts baking powder
1/2 Ts salt
Just under 1/2 C white sugar
1 egg replacer (or egg)
1/2 C pineapple juice
1/2 C margarine
Splash of vanilla extract
Chopped nuts of your choice- pecans, walnuts or even sunflower seeds!

Melt the 2 Tb of margarine and add 3/4 C brown sugar. Mix well and put this in the bottom of a cake pan. Add chopped nuts and then chopped pineapples on top. Set aside.
Sift the flower, baking powder, salt and white sugar together. In separate bowl, mix ‘egg’, water, 1/2 C margarine and vanilla extract. Combine with the flour mixture until it is smooth. Spread over pineapple. Bake at 400F/190C until brown and crusty, about 35 minutes. Let cool for 30 minutes and turn out of the pan, fruit side up.

What is your favourite childhood treat? What’s your favourite low-stocks treat?

Modified version of the recipe found in “Simply Heavenly” cookbook (the best cookbook ever).

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