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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 4 | tablespoons | sugar, dark brown packed sugar | 1 | tablespoon | Margarine, Earth Balance, non hydrogenated | 6 | slices or ring (3" dia) with liquid | pineapple, canned | 1 1/4 | cup | cake flour | 1/4 | cup | wheat flour, wholewheat | 1 | cup | sugar | 1 1/2 | teaspoons | baking powder | 1/2 | teaspoon | salt | 1/2 | cups | canola oil | 1/2 | cup | milk | 1/4 | cup | Pineapple juice, canned, unsweetened | 3 | large | eggs | 1/2 | tablespoon | vanilla extract | 1/2 | teaspoon | lemon extract |
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Steps
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Sequence
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Step
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| | 1 | Spray 8 x 11 baking pan with non stick spray
Preheat oven to 350
Place 1 T margarine(non-hydrogenated) in baking pan
Sprinkle 3 T drk brn sugar in baking pan
Place in oven to melt...3-5 minutes. | | 2 | Remove pan with melted margarine and brown sugar from oven.
Sprinkle remaining Tablespoon of brown sugar in pan.
Lay pineapple slices or crushed pineapple in pan.
Set aside. | | 3 | Sift flour, sugar, baking powder, and salt in large bowl. Stir to combine. | | 4 | Measure oil, milk, eggs, pineapple juice and vanilla in small glass bowl and stir to combine.
Add to dry ingredients.
Beat til combined. Then beat on medium speed for 2 minutes, scraping sides of bowl occasionally. | | 5 | Pour batter into prepared pan slowly as to cover the pineapple layer gently, and completely. If necessary spread gently. | | 6 | Bake 35 to 40 minutes, or until cake is golden brown, and toothpick inserted into middle comes out clean. | | 7 | Cool in pan 10 minutes, then turn upside down onto tray.
Cool completely.
Cover. |
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