Gluten Free Vegan Pineapple Upside Down Cake - King Arthur Flour
Makes 2 cakes
Servings: 16 slices
Calories: 180kcal
Ingredients
Topping
- ¼ C butter substitute such as Smart Balance
- ½ C brown sugar
- 20 oz pineapple rings canned
For the Cake
- 1 Box GF King Arthur Flour yellow cake mix
- ½ C butter substitute softened
- ¾ C mashed banana about 3 small bananas (or 2 large)
- ⅔ C pineapple juice from the can
- ⅓ C canola oil
Instructions
- Preheat oven 350F
For the Topping
- In a small bowl, melt butter and mix in brown sugar. Spoon mixture into 2 round 8" or 9" cake pans.
- Lay out pineapple rings on top of sauce (saving the pineapple juice for the cake).
For the Cake
- In a large bowl, combine cake mix, butter, banana, pineapple juice and canola oil. Using an electric mixer, mix on low speed for 30 seconds, then on medium speed for 2 minutes. Pour mixture into pan over the pineapple rings and sugar mixture.
- Bake 40-45 minutes on center rack, until toothpick inserted in center comes out clean.
- Allow to cool 10 minutes in pan. Run a knife around outer edges, then invert onto serving dishes or cake plates. If the cakes do not want to come out, allow to cool another 10 minutes and using a spoon tap on the bottom of the pan until it comes out easily.
Notes
We made this recipe with the King Arthur Flour Yellow Cake Mix as well as the Betty Crocker Yellow Cake Mix. Both came out completely delicious, but the directions are different, so be sure to follow the correct recipe. Enjoy!
Nutrition
Calories: 180kcal | Carbohydrates: 16g | Protein: 1g | Fat: 13g | Saturated Fat: 2g | Trans Fat: 1g | Sodium: 103mg | Potassium: 108mg | Fiber: 1g | Sugar: 14g | Vitamin A: 406IU | Vitamin C: 5mg | Calcium: 16mg | Iron: 1mg