Happy National Pineapple Upside-down Cake Day!

April 20, 2019

Recipe: (preheat oven @ 350 degrees)

• 1 cup packed brown sugar

• 1/2 cup Earth Balance Original Buttery Spread (bought @ Winco)

• 1 can drained Dole crushed pineapple (Don't get rid of the juice. You'll use it later on in the recipe. Also, it's 100 % and very good for you. Use it in something, drink it, blend it, just don't waste it.)

• 1 jar Great Value Maraschino Cherries

1. Spray bottom of a 12-inch cake pan or grease with coconut oil.

2. Spread mixture and place pineapple before spreading as many of the cherries that you want.

• 1 1/3 Great Value all-purpose flour, gluten-free

• 1 tsp baking powder

• 3/4 cup brown sugar, packed

• 1/2 tsp salt

• 1/2 cup sugar

3. Mix all dry ingredients.

• 1 large egg

• 1 tsp vanilla extract

• 1/4 cup pineapple juice

• 1/2 cup Earth Balance Original Buttery Spread

4. Mix wet ingredients and mix with whisk or hand-held electric mixer.

5. Combine the wet ingredients with the dry.

6. Pour mix over everything in the pan.

7. Bake for 30 minutes or until top is golden brown.