Pineapple Upside Down Cake

Pineapple Upside Down Cake

Linda Johnson

(TDY#13118)

Ingredients

Cake Batter:
2 cups unbleached all purpose flour
2 tablespoons Rumford baking powder
½ teaspoon salt
½ teaspoon cinnamon
1 teaspoon vanilla
1 ½ cups pineapple juice
½ cup canola oil
2 tablespoons applesauce
2 tablespoons Truvia
Topping:
½ cup pure maple syrup
½ cup pecan halves
8 pineapple rings
½ cup frozen sour cherries

Steps

Step 1
In a large bowl, mix flour, baking powder, salt, and cinnamon together. Add wet ingredients and mix well.
Step 2
In the bottom of a 9-inch springform pan, pour maple syrup. Place pineapple rings evenly in the bottom, then sprinkle pecans and cherries. Pour in batter.
Step 3
Bake at 350 for 25 – 30 minutes. Cool slightly, then invert onto a serving plate.