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Eggless Pineapple Upside Down Cake

"Explore the Vegetarian Chef in YOU!"

This Eggless Pineapple Upside Down Cake is a caramelized delight of tropical fruit straight out of the memory of countless generations of girl scouts, brownies and their moms! And this one is eggless!



  • ¼ Cup Butter Cut into chunks
  • ½ Cup Firmly Packed Light Brown Sugar
  • Canned Pineapple Slices well drained
  • 20 Pecan Halves
  • Candied Cherries

The Cake:

  • ½ Cup Butter
  • 1½ Cups Granulated Sugar
  • ½ Cup Sour Cream
  • 3 Cups Swan’s Down Cake Flour
  • 2 tsp. Rumford Baking Powder
  • 1 tsp. Baking Soda
  • 2 tsp. Dry Ener-G Egg Replacer or OrgraN No Egg
  • 1½ Cups Pineapple Orange Juice at room temperature
  • 2 tsp. Frontier Herb Co. Lemon Peel
  • 2 tsp. Frontier Herb Co. Vanilla Extract
  • 1 tsp. Frontier Herb Co. Pineapple Extract

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Preheat oven to 350º

To prepare the topping heat a pineapple upside down cake pan in the oven with ¼ Cup Butter which have been chopped into chunks. When the Butter has melted, remove from the oven and sprinkle the melted Butter with the Brown Sugar. Arrange Pineapple Slices, Candied Cherries, and Pecan Halves in the appropriate indentations in the bottom of the pan. Set aside to cool.

In your Kitchen Aid stand mixer’s bowl cream butter and sugar together for ten minutes until light and fluffy. Add the Sour Cream and Extracts. Beat again until fully incorporated. Sift dry ingredients together and add to the batter alternately with the Pineapple Orange Juice. Beat at medium speed for 2 minutes. Pour batter gently over the fruit, spreading evenly in the pan. Bake for thirty to forty minutes until a toothpick inserted into the middle of the cake comes out clean.

Remove from the oven and invert on your serving plate. Remove pan after approximately 3-5 minutes. Serve warm with Whipped Cream.

Since you already have pineapple on your mind, why not add a little coconut to it with this Eggless Pineapple Coconut Kefir Cake.

Recipes by Chef Bette

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