Pineapple upside down cake in my style / Canada 's winter #desilivingcanada

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil adds a tropical flavor while reducing saturated fat.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar offers a lower glycemic index.

eggs

🥗Healthier: flaxseed meal

💰Cheaper: egg substitute

Flaxseed meal is a vegan alternative that binds well.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is lower in calories and can be used for a lighter cake.

Preheat the oven to 450°F.

Grease the bottom of the cake pan with 1/4 cup butter.

Sprinkle 1/2 cup brown sugar over the butter in the pan.

Arrange canned pineapple slices and frozen blueberries on top of the brown sugar.

In a mixing bowl, beat together 1/2 cup butter and 1 cup sugar until well combined.

Add 2 eggs one at a time, mixing well after each addition.

Stir in 1 teaspoon vanilla extract.

In another bowl, mix 2 cups all-purpose flour, 2 teaspoons baking powder, and 1/2 teaspoon salt.

Combine 3/4 cup pineapple juice and 1 cup milk, then add to the butter and sugar mixture.

Gradually add the dry ingredients to the wet mixture, folding gently until combined.

Pour the batter over the pineapple and blueberries in the pan.

Bake for 45 minutes, or until a toothpick comes out clean.

Let cool for 20-30 minutes before inverting onto a serving plate.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens