Dessert

Pineapple Upside-Down Cake, Vegan is for Dessert.

Pineapple Upside-Down Cake, Vegan takes 20 minutes to prepare.

Pineapple Upside-Down Cake, Vegan takes 60 minutes to cook.

Pineapple Upside-Down Cake, Vegan makes 16 servings.

The ingredients for Pineapple Upside-Down Cake, Vegan are:

1/3 c vegan margarine (Becel, Earth Balance)
1/2 c brown sugar
1 c fresh pineapple chunks
2 1/2 c all purpose white flour
1 1/3 c sugar
1/2 tsp salt
2 tsp baking powder
1/2 c vegetable (canola) oil
1 c soy milk (Natural original light)
1 tsp vanilla extract
1/2 c unsweetened applesauce

Here is how you make Pineapple Upside-Down Cake, Vegan:

Preheat oven to 350In small pot, melt margarine and add brown sugar. Stir over low till sugar dissolves then remove from heat.Grease and flour 10" springform pan. Spread margarine-sugar mixture evenly across pan then place pineapple chunks.In large bowl combine flour, sugar, baking powder and salt.Add oil, milk, applesauce and vanilla. Stir until well combined.Pour cake batter over pineapple in pan.Bake 50-60 minutes till toothpick comes clean from centre.Run knife around the outer ring. Let cool completely before removing, then gently invert onto serving plate. Remove the bottom of the springform pan.Serving Size: Nutrition calculated for 16 slices

The nutritional information for Pineapple Upside-Down Cake, Vegan is:

• Servings Per Recipe: 16
• Amount Per Serving
• Calories: 261.4

• Total Fat: 11.2 g
• Cholesterol: 0.0 mg
• Sodium: 175.4 mg
• Total Carbs: 42.4 g
• Dietary Fiber: 0.9 g
• Protein: 3.0 g

The dietary needs meet for Pineapple Upside-Down Cake, Vegan is Vegan