Pineapple Upside Down Cake
1/2 Cup Smart Balance (or other margarine)
1 Cup light brown sugar
1 small can of sliced pineapples
3 eggs’ worth of Ener-G Egg Replacer prepared per box directions - divided in half
1 Cup granulated sugar
1 Cup flour
1/2 tsp. salt
1 1/2 tsp. baking powder
1 tsp. vanilla
5 Tbs. pineapple juice from the above pineapple can
Preheat oven to 350 degrees F. In medium/large size iron skillet melt 1/2 Cup Smart Balance. When melted, add light brown sugar and mix. Lay pineapple slices around the skillet in a single layer. You can add maraschino cherries to the center of each pineapple ring, if you like.
Using half of the prepared Egg Replacer, combine with granulated sugar, flour, salt, baking powder and pineapple juice.
Beat the second half of the prepared Egg Replacer until foamy. Pour into the batter and fold in.
Bake in oven for 35 - 40 minutes, until a toothpick inserted in the center comes out clean.
Laura Knight copyright 2006
5 Tbs. pineapple juice from the above pineapple can
Preheat oven to 350 degrees F. In medium/large size iron skillet melt 1/2 Cup Smart Balance. When melted, add light brown sugar and mix. Lay pineapple slices around the skillet in a single layer. You can add maraschino cherries to the center of each pineapple ring, if you like.
Using half of the prepared Egg Replacer, combine with granulated sugar, flour, salt, baking powder and pineapple juice.
Beat the second half of the prepared Egg Replacer until foamy. Pour into the batter and fold in.
Bake in oven for 35 - 40 minutes, until a toothpick inserted in the center comes out clean.
Laura Knight copyright 2006
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