Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

--------------------------TOPPING-------------------------------
16 oz Canned pineapple rings
-- (packed in juice)
1/4 c Reserved pineapple juice
1 tb Vegetable oil
-OR- melted margarine
1/2 c Brown granular sweetener
-- such as Sucanat

----------------------------CAKE---------------------------------
12 oz Pineapple juice concentrate
-- (frozen), thawed
1/4 c Oil
1/2 ts Vanilla extract; OR...
1/4 ts -Finely grated lemon peel
2 c All-purpose flour
1 ts Baking soda
1/4 ts Salt

Preheat oven to 375F.

TOPPING: Drain pineapple slices completely, reserving 1/4 cup juice.
(Drink or refrigerate the remainder of the pineapple juice from can.)
Coat the bottom and sides of a square 13" x 7" glass baking dish (or
similar pan) with 1 tablespoon oil. Sprinkle granular sweetener
evenly over bottom of pan, then pour the reserved pineapple juice
over sweetener until evenly covered. Carefully lay pineapple slices
over bottom of pan, cutting some slices into smaller pieces to fill
centers and spaces between rings.

CAKE: Using an electric mixer, beat together thawed pineapple juice
concentrate, oil and flavoring until thoroughly combined. Add flour,
baking soda and salt; beat just until batter is smooth. Immediately
pour over pineapple slices in prepared pan. Bake 25-30 minutes. Cool
in pan 10 minutes. Run a knife around edge of cake, then invert pan
over a flat surface to remove cake. Cut into squares to serve.

Variation: Try using apple or pear slices instead of pineapple, and
apple juice concentrate instead of the pineapple juice concentrate.
Substitute 2 teaspoons of baking powder for the baking soda, and
flavor cake with ground cinnamon and cloves.

Copyright 1995 Karen Mintzias

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