Pineapple Upside-down Cake
Prep Time: 30 min
Cook Time: 40 min
Keywords: bake dessert vegetarian vegan
Ingredients (1 cake)
- 3 c. whole wheat pastry flour
- 1 c. + 1/4 c. brown sugar
- 1/2 c. agave nectar syrup (or honey)
- 2 tsp. baking soda
- 2 tbs. canola oil
- 1 tbs. fresh grated orange zest
- 1 tsp. salt
- 1 can pineapple rings
- 1 can pineapple chunks
- 2 ripe bananas
- 6 maraschino cherries
Preheat oven to 350 degrees. Combine flour, baking soda and salt in large mixing bowl.
Drain juice from both cans of pineapple and set aside (save this!). Puree pineapple chunks using a hand-held immersion blender or food processor, and set aside.
Puree bananas using blender or food processor. You can add a little water to make this process easier.
Combine 1 c. of the sugar, agave netar syrup, canola oil, pineapple juice, pineapple puree, banana puree and orange zest in mixing bowl. (You may use a stand-up mixer or electric mixer). Mix on medium speed until combined.
Add dry ingredients in small batches, until fully incorporated.
Grease a large bundt pan (or cake pan) by hand or with spray.
Layer pineapple rings with cherries along the bottom.
Sprinkle 1/4 c. of brown sugar over the fruit and add cake mix on top.
Bake in 350 degree oven for 30-40 minutes or until toothpick comes out clean.
After cake has cooled, flip cake stand or plate upside down over cake bottom and flip cake over to remove from pan.