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Pineapple Upside Down Cake
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1½ cup Mina's Purely Divine All Purpose Baking Mix |
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1 tsp baking powder |
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½ tsp Baking Soda |
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½ tsp Salt |
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⅔ cup Agave Nectar |
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¼ cup Vegetable Oil |
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½ tsp. Vanilla Extract |
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½ cup Coconut, Almond or Soy Milk |
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⅔ cup Crushed Pineapple or Pineapple slices, well drained, reserving juice |
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½ cup Pineapple Juice, reserved from above |
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¼ cup Margarine |
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⅓ cup Brown Sugar |
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Preparation: |
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Preheat oven to 350º F. |
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To prepare one 9 inch square, add melted butter and swirl to coat bottom and up sides. |
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Sprinkle with the brown sugar, then with the crushed pineapple. |
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If using pineapple slices, arrange them evenly over sugar. |
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Combine Mina's Purely Divine All Purpose Baking Mix, baking powder, baking soda and salt. Set aside. |
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Mix agave nectar, oil, vanilla, coconut, almond or soy milk and reserved pineapple juice. |
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Add set aside dry ingredients and mix well. |
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Spoon batter evenly over the pineapple in the pan, smoothing the top. |
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Bake for 30 minutes |
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Wait 5 minutes before inverting cake onto a serving plate. |
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