The birthday run is finally over in our house. Tonight I bring you the final birthday dessert recipe, courtesy of my Mom.
Vegan Pineapple Upside Down Cake
Follow recipe for the Vegan Vanilla Birthday Cake, but before you pour cake batter into a 9×13 pan to cook, do the following:
- After preheating you oven to cook the cake, melt a stick of Earth Balance non-dairy butter (or other butter of your choice) in the pan.
- Sprinkle brown sugar to lightly coat the bottom of the pan.
- Place pineapple rings in the pan, surrounded by pineapple chunks or drained crushed pineapple (if you wish). You can also add maraschino cherries (see picture below for a brand that has no additives, preservatives or food dyes).
Pour cake batter over this layer and bake according to recipe. Cooking time may be quicker because the cake is thin. Also, it is imperative that you immediately turn the pan over and place the cake on the serving tray to keep the pineapple layer in tact. I covered a cookie sheet with foil because the size was perfect.