This is probably my family's favorite cake recipe. We adapt it and play with it. See the variations below. Most recently, we served it at my open house with the last variation. I also made my own variation, a pineapple right-side-up cake with frosting on top when my brother's bell choir came. I'll try to post a picture later.
Preheat oven to 350°. Prepare 8x8x2” pan with Pam. Drain 1 8-oz can unsweetened pineapple slices.
Mix in bowl:
1 2/3 c. unbleached flour
1/2 t. salt
2 heaping t. Featherweight or Ener-G baking powder
Mix in separate bowl:
1 c. liquid
1/3 c. canola oil
1/2 t. vanilla
3/4 c. sucanat
Add liquids to dry and mix until moist and lumps are gone. Pour over pineapple slices and bake for 35-40 minutes. Can double it and use larger pan.
Pineapple Upside-Down Cake
Mix and spread on bottom of pan BEFORE making the batter:
1 T. pineapple juice
2 T. canola oil
1/3 c. sucanat
Arrange pineapple slices on top and put cherry in center of each piece if desired.
(I made my own variation of this when bell choir came: a pineapple-right-side-up cake with the following frosting on the top.)
1 block Mori-Nu Firm tofu
1 pkg. Mori-Nu Mates Vanilla pudding mix
1 pkg. Tofutti non-dairy cream cheese
1 T. Emes Clear Jel
Blend it all together in the blender and then let it chill to set up. Spread on top of cake.
Open House variation
My mom used the above frosting on the plain cake above (no pineapple on the bottom or top) and chopped up fruit for the top. We had canned mandarin oranges, blueberries, sliced kiwi and strawberries.