Pineapple Upsidedown Cake
Copyright 1995 Karen Mintzias
Pineapple rings in juice,
reserved from canned pineapple
or melted margarine
Brown granular sweetener,
such as Sucanat
Pineapple juice, frozen concentrate,
or 1/4 tsp finely grated lemon peel
TOPPING: Drain pineapple slices completely, reserving 1/4 cup juice. (Drink or refrigerate the remainder of the pineapple juice from can.) Coat the bottom and sides of a square 13" x 7" glass baking dish (or similar pan) with 1 tablespoon oil. Sprinkle granular sweetener evenly over bottom of pan, then pour the reserved pineapple juice over sweetener until evenly covered. Carefully lay pineapple slices over bottom of pan, cutting some slices into smaller pieces to fill centers and spaces between rings.
CAKE: Using an electric mixer, beat together thawed pineapple juice concentrate, oil and flavoring until thoroughly combined. Add flour, baking soda and salt; beat just until batter is smooth. Immediately pour over pineapple slices in prepared pan. Bake 25-30 minutes. Cool in pan 10 minutes. Run a knife around edge of cake, then invert pan over a flat surface to remove cake. Cut into squares to serve.
Preheat oven to 375F.
Variation: Try using apple or pear slices instead of pineapple, and apple juice concentrate instead of the pineapple juice concentrate. Substitute 2 teaspoons of baking powder for the baking soda, and flavor cake with ground cinnamon and cloves.