Part of the appeal of a pineapple upside-down cake is that it’s “upside-down,” but what happens if you don’t flip over this classic cake? It’s just as good.
This weekend, I was craving pineapple and was desperate to use my new Bundt pan, so I decided to make a pineapple right side-up cake. I used this recipe for the upside-down version but skipped putting pineapple slices and maraschino cherries in the bottom of the pan.
The moist cake was just as good without the extra fruit baked onto the bottom and equally as cute coming out of a Bundt pan. Enjoy!
Pineapple Right Side-Up Cake
1/3 cup margarine, melted
1 cup lightly packed brown sugar
3/4 cup pineapple juice
1 cup soy milk
1 tsp. vanilla
1/2 cup vegetable oil
1 cup granulated sugar
2 1/2 cups all-purpose flour
2/3 cup soy protein isolate/shake drink mix (available at health food stores)
1/2 tsp. salt
2 tsp. baking powder
1 tsp. baking soda
- Preheat the oven to 375°F.
- Pour the margarine onto the bottom of a greased Bundt pan, sprinkling brown sugar evenly over the top.
- Combine the juice, soy milk, vanilla, oil, and sugar in a large bowl. Into this mixture, sift the flour, soy protein isolate, salt, baking powder, and baking soda. Beat with an electric mixer until smooth. Pour this batter into the Bundt pan, spreading evenly.
- Bake at 375°F for 25 to 30 minutes or until a toothpick inserted into the cake comes out clean. Allow to cool for 10 minutes before flipping onto a serving platter.
Makes 8 servings