Recipe for Island Upside Cake - dummies

Recipe for Island Upside Cake

By Suzanne Havala

This cake is very moist and has a wonderful soft, springy texture. The blend of bananas, pineapple, coconut, and pecans is scrumptious, and the fragrance is divine.

[Credit: ©iStockphoto.com/paulbinet]
Credit: ©iStockphoto.com/paulbinet

Cherries added as garnish; not included in the nutritional information.

Preparation time: 20 minutes

Cook time: 45 to 55 minutes

Yield: 8 servings

1⁄4 cup butter

1⁄2 cup sugar

20-ounce can unsweetened pineapple rings, drained (reserve juice)

1 ripe banana, mashed

1 tablespoon powdered vegetarian egg replacer blended with 4 tablespoons water

1 cup plain or vanilla soymilk mixed with 1-1⁄2 teaspoons vinegar

3⁄4 cup brown sugar

2 tablespoons vegetable oil

1 teaspoon pure vanilla extract

1⁄4 cup chopped pecans

1-1⁄4 cups all-purpose flour

1⁄2 teaspoon baking soda

1⁄2 teaspoon baking powder

1⁄2 teaspoon salt

1⁄4 cup sweetened flaked coconut

  1. Preheat the oven to 350 degrees F.

  2. In an 8-x-8-inch baking pan over low heat on the stovetop, melt the butter over low heat. Add the sugar, stir, and continue to cook for a few minutes until the sugar has completely dissolved into the butter.

  3. Add about 5 tablespoons of the reserved pineapple juice to the butter and sugar mixture. Stir until completely blended, remove the pan from the heat, and set it aside.

  4. Arrange 6 pineapple rings on the bottom of the baking pan in two lines of three rings each.

  5. In a mixing bowl, combine the banana, egg replacer, soymilk, brown sugar, oil, vanilla, and pecans. Mix until well blended and smooth.

  6. Add the flour, baking soda, baking powder, salt, and nuts to the banana mixture. Mix until well blended and smooth.

  7. Pour the batter over the pineapple rings in the baking pan. Bake for 40 to 50 minutes or until the cake is set in the middle and lightly browned.

  8. Remove the cake from the oven and cool in the pan for 15 minutes. When the pan is cool enough to handle, invert the cake onto a serving plate. Cut into 8 squares and serve warm.

Per serving: Calories 379 (From Fat 117); Fat 13g (Saturated Fat 5g); Cholesterol 16mg; Sodium 329mg; Carbohydrate 64g (Dietary Fiber 2g); Protein 3g.