Pineapple Upside Down Cake


1 ½ cups unbleached flour
1 cup sugar
1 tsp baking soda
¼ cup unpacked brown sugar
1 can (20 oz) pineapple chunks in unsweetened pineapple juice
1 cup pineapple juice (drained juice from can of pineapple chunks, add water to make 1 cup)
½ tsp salt
1 tbsp white vinegar
1/3 cup oil


Preheat oven to 350°F.

In large bowl, combine flour, sugar, baking soda and salt. In separate bowl, mix together oil, juice and vinegar.

Grease 12” spring form pan and add pineapple chunks. Sprinkle with brown sugar. Combine wet ingredients with dry ingredients, stir quickly. Make sure there are no lumps. Pour mixture on top of the pineapple chunks and bake for about 25 – 35 minutes. The cake should be golden brown on top. If a toothpick inserted in the center of the cake comes out clean, the cake is ready and should be taken out of the oven.

Once the cake is cooled off, loosen the sides of the cake and carefully remove the side ring. Place a serving plate on top of the cake and flip cake over. Remove spring form bottom.