Pineapple Upside Down Cake


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


  • ½ cup pure maple syrup
  • ½ cup pecan halves
  • 8 pineapple rings
  • ½ cup frozen sour cherries


  1. In a large bowl, mix flour, baking powder, salt, and cinnamon together. Add wet ingredients and mix well.
  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.
  3. Bake at 350 for 25 – 30 minutes. Cool slightly, then invert onto a serving plate.
Browse Cook(s): Linda Johnson Micheff Sisters
Browse Theme(s): Desserts

All the recipes featured on this site are from the cooking programs on 3ABN; most are from the 3ABN Today cooking segments. All recipes are dairy-free vegetarian; vegetarian cookbooks are available from our store, as well as vegetarian cooking DVDs.