Pineapple Upside Down Cake and Thanksgiving, 2012

I'm finally getting my Thanksgiving post up!  At least it's in the same month.  :-)  As usual, I let each member of my family pick out what they want for dinner and dessert and truly make it a meal for which we are thankful.  See below for our menu and for a new recipe for Pineapple Upside Down Cake.  This cake was super moist and delicious.  I veganized one of several recipes easily found on the web.  When I followed the directions, I found I had to make adjustments and corrections to the recipe along the way.  One thing I will probably adjust in the future is the amount of brown sugar used; I kept the original measurement in the recipe, but I will probably halve it next time I make the cake.  It was a huge hit with the fambly, though!

Menu:

Tofurky with roasted potatoes - picked by me
Tofurky gravy - picked by me
Hot and Sour soup from one of our favorite Vietnamese restaurants - picked by SR
Steamed rice by same restaurant - picked by JK
Jerky in several flavors - picked by GR
Purple sweet potatoes fried with facon - picked by G
Sauteed kale - picked by me
Cranberry sauce, both kinds - picked by SR
Soy nog - picked by me

Pineapple Upside Down cake - picked by G
Black Tie Cheesecake  - picked by GR

Pineapple Upside Down Cake

My thanksgiving feast sans the rice.  I could not finish this meal!  So full.

Here are this year's Thanksgiving desserts.  Sorry the coloring is so orange in these pics.

I was going to put my slices on a fancy plate, but SR didn't want to wash any more dishes, so green paper plates it was!  Couldn't finish these either.  But, they were so yummy.

Pineapple Upside Down Cake

Ingredients:

1/2 cup vegan margarine (could probably use less)
1 and 1/2 cups brown sugar ( could probably use less)
1 - 20 oz. can of sliced pineapple rings in natural juice
Maraschino cherries (you can find naturally colored ones at Sprouts or Whole Foods)
1 box of Dr. Oetker Organics cake mix in vanilla
1 and 1/2 Tbs. EnerG Egg Replacer
6 Tbs. water
2/3 cup almond milk
1/2 cup canola oil

Directions:

Heat oven to 350 degrees.  Heat margarine over medium heat in a cast iron skillet.  When completely melted, remove from the heat.  Sprinkle the brown sugar over the margarine, patting down to cover it up to the edges of the pan.  Lay the pineapple rings in a circle around the edge of the pan and one in the center.  Add a cherry to center of each pineapple ring.  Set aside.  In a medium bowl,  add the remaining ingredients, and beat for two minutes or until completely mixed.  Pour over the pineapple slices,  making sure the batter goes to edges of the pan.  Bake for 45 minutes.  Let cool for ten minutes, then flip over onto a serving platter.  You can finish cooling on a rack.  Very moist and tasty.  Feeds five hungry vegans.