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 a VegCooking.com 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
... ...... ...
Comments ( 8 )
Can I skip the soy protein isolate/ shake drink mix?
Posted by Hetal | April 27, 2009 7:42 PM
Posted on April 27, 2009 19:42
I love cake without eggs! Who said the cake & bread have to with eggs in them? I can't eat eggs 'cause I have high cholesterol, for I'm nearly 220!!!
Posted by iPod Barbie | April 28, 2009 11:26 AM
Posted on April 28, 2009 11:26
Dude This recipe is bomb and all my freinds love. it im a vegetarian and they are even thinking of becoming a vegetarian
Posted by Diya | April 28, 2009 2:19 PM
Posted on April 28, 2009 14:19
Yeah it's true can we forget the soy protein mix or what's a good substitution?
I want to make this soon. It looks absolutely delicious.
Posted by Number 1 vegan | April 28, 2009 5:59 PM
Posted on April 28, 2009 17:59
I'm also wondering about the soy protein isolate. I've seen soy protein powder called for in another recipe (vegan pate), but it's not that easy to find unflavored. It's readily available in either chocolate or vanilla flavors, but not plain. When I did find a plain one, it was in a large, expensive cannister. The recipe only calls for a small amount, so it' hard to justify the purchase when I'm not planning on using it much. The pate recipe allowed for a chickpea flour substitution, but I don't think that would work for this cake. Any thoughts on this?
Posted by Alicia | April 28, 2009 7:03 PM
Posted on April 28, 2009 19:03
Thank you so much for posting this recipe.
I have been craving my favorite Pineapple Upside Down Cake and this is great for a substitute. I recently spent some time in California visiting a friend and was in "cow country" guess what No Happy Cows there.
I gave up meat that day and I am now trying to give up diary thanks so much for your blog and recipes : )
Kim
Posted by Kimberly Warner | April 28, 2009 7:53 PM
Posted on April 28, 2009 19:53
Yes, i'd like to skip the soy protein isolate, too. Would this affect the cake's outcome?
Posted by Lori | April 28, 2009 8:08 PM
Posted on April 28, 2009 20:08
Hi everyone, you could probably skip the soy protein if you adjust the rest of the recipe, but I haven't tried that and cannot give the exact measurements. Sorry!
Posted by Amy | May 4, 2009 8:41 AM
Posted on May 4, 2009 08:41