Friday, June 3, 2011

Allergy Free Pineapple Upside-Down Cake

My first time making a pineapple upside-down cake! It ended up being fall-apart moist, sweet and just Deicious!

Crisco or butter for greasing
1 package Betty Crocker Gluten Free White cake mix. Including:
   -1/2 cup smart balance
   -EnerG egg replacer equal to 3 eggs
1 can pineapple (crushed, round pieces or chunks). Or you can use fresh pineapple!
1/2 cup smart balance or coconut oil, softened
1/2 cup brown sugar

FROSTING (if making 2 layers)
3 cups powdered sugar
3 TBSP cornstarch
4-6 TBSP pineapple juice

Preheat oven to 350.
Start by greasing your cake pan, either a glass casserole or 2 round cake pans. I wouldn't recommend using 2 cake pans unless you are going to double the cake batter. It's just too moist to hold together (my mistake).
Melt 1/2 cup smart balance, stir in 1/2 cup brown sugar until combined. Pour into bottom of cake pan(s). Arrange your pineapple pieces covering the bottom of the pan. You can also add some strawberry halves or Merichino cherries for color.
Mix the cake mix according to the directions, replacing the water with pineapple juice.
Bake until slightly browned and cake is cooked through. Let cool in pans.
If you are doing 2 layers you can spread a layer of frosting in between!

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