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Home arrow Recipes arrow Dairy Free Desserts arrow Pineapple Upside-Down Cakes

Pineapple Upside-Down Cakes PDF Print E-mail
This recipe was altered from Allen Williams of Just Baking.

Ingredients:

  • Pineapple Upside-Down Cake1/4 Cup Butter Alternative
  • 2/3 Cup Packed Brown Sugar (I used dark)
  • 1 Cup Chopped Pineapple
  • 1 1/3 Cup All-Purpose Flour
  • 1 Cup Sugar
  • 1/3 Cup Vegetable Shortening
  • 3/4 Cup rice or soymilk
  • 1 1/2 Teaspoons Baking Powder
  • 1/2 Teaspoon Salt
  • 1 Teaspoon Vanilla Extract
  • 1 Teaspoon Fresh Lemon Zest
  • 1 Egg
  • 6 Maraschino Cherries

Preheat oven to 350 degrees. Melt butter in a small pan. Add brown sugar to melted butter and stir to dissolve, remove from heat. Using a large muffin tin (6 muffins, 3 1/2″ wide openings), distribute butter mixture evenly in each muffin opening. Place 1-2 tablespoons of pineapple in each opening, followed by a cherry pushed down into the center.

Beat remaining ingredients with an electric mix, scraping down the bowl as needed. Beat on high speed for 3 minutes. Pour batter evenly in each muffin opening. Bake 30-35 minutes or until toothpick inserted in the center comes our clean. Turn upside down onto a cookie sheet immediately. Allow to cool for 15 minutes before serving.


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Comments (1)
27-04-2007 12:10
 
I trialed the all-purpose baking mix from gluten-free essentials (http://www.gfessentials.com) in place of the flour, and it worked great! Pamela's will probably work very well also.
 
L.P.

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