WHOLE GRAIN PINEAPPLE UPSIDE DOWN CAKE
PinchedtimesGrocery ListAdd this recipe to your Grocery List PrintPrint this recipe and money-saving coupons PhotoShare a photo you've taken of this recipe RateRate this recipe & leave a comment or review
|1/2 c||organic coconut palm sugar|
|15 1/4 oz||crushed or sliced pineapple, drained|
|1/4 c||butter, softened|
|1 c||organic coconut palm sugar|
|1 tsp||pineapple juice, from canned pineapple|
|1 c||organic oat flour|
|1/2 c||organic whole wheat pastry flour|
|2 tsp||baking powder|
Ardmore, OK (pop. 24,283)
Member Since Feb 2011
My husband loves Pineapple Upside Down Cake. We eat very little processed foods now, so here is my more nutritious version. He LOVED IT! For more info on coconut sugar, check out my blog. 4newtons.blogspot.com/
Preheat oven to 375 degrees. Place 1/4 cup butter in a 9 inch round baking pan; heat in oven until melted. Remove pan from oven and tilt pan to coat bottom and sides.
Mix coconut sugar, nutmeg & cinnamon together and sprinkle onto bottom of buttered pan.
Spread pineapple over sugar mixture.
For batter - in a large bowl, beat butter and coconut sugar until blended. Add eggs, one at a time, beating well after each addition. Beat in vanilla and pineapple juice.
In another bowl, whisk flours, baking powder and salt together. Add to creamed mixture alternately with milk. I add it in thirds.
Bake 25-30 minutes or until a toothpick inserted in the center comes out clean.
Cool 10 minutes before inverting onto a serving plate.