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Wacky Pineapple Cake

Recipe and photography by Bev Davis.

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Posted November 27, 2017

This is a tangy variation of my of m Wacky Applesauce Cake.  The famous original is known as Chocolate Crazy Cake, Crazy Cake, and Wacky Cake.  No butter.  No eggs.  No milk.  No electric mixer.  Perfect for potlucks and when you need (or want) a quick dessert.  Excellent for individuals who cannot have eggs, butter, or milk for whatever reason.  Small holes form on the top and bottom of this cake while baking.  Cover with fruit.  Or, serve with a scoop of whipped cream or vanilla ice cream.


The recipe was developed during The Great Depression when food was rationed.   A smart, creative baker figured a way to use what was available to make a delicious dessert.  Genius! The ingredients are famously mixed in a greased baking dish before baking.  I whisked them together in a bowl for even distribution.  Only took a few minutes!  Decades  later,  families  worldwide love this classic recipe. 

VARIATION #1 

Cake turned upside down. 

Holes filled with cherry pie filling. 

VARIATION #2

Slice and serve.  No topping necessary.

Fresh from the oven.

INGREDIENTS

Parchment paper

1-1/2 cups all-purpose flour, sifted

1 cup granulated sugar

1 teaspoon baking soda*

1/2 teaspoon salt

1 teaspoon white vinegar

2 teaspoons pure vanilla extract

5 tablespoons vegetable oil

1 cup water

3/4 cup packed light brown sugar

1 can (20 ounces) crushed pineapples in it's juice, drained

juice of 1 small lemon


INSTRUCTIONS

Preheat oven to 350 degrees.  Cut a piece of parchment paper

to fit bottom of a 10-inch cake pan.  Place cut piece in pan. 

Set aside.  In a medium-sized bowl, combine flour, sugar, baking soda, salt, white vinegar, vegetable oil, and water.  Whisk together until thin and smooth.  Set aside. 


Press light brown sugar evenly around pan lined with parchment paper.  Squeeze lemon juice (minus seeds) in can of drained pineapples.  Stir together.  Pour pineapple/lemon mixture on top of light brown sugar.   Pour cake mixture evenly over top.  Place on large cookie sheet.  Bake 35-40 minutes or until knife inserted in center comes out clean.  Serve warm, hot, or cold.  Makes one 10-inch single layer cake.


COOKING NOTES*

Test baking soda by dropping 1/2 teaspoon in white vinegar.  Ferocious fizzles?  It's good.   Flat or light fizzles? Buy a new box.

Small holes form on the top and bottom of this cake while baking.  Cover with fruit.  Or, serve with a scoop of whipped cream or vanilla ice cream.  Plain is also delicious.  I ate a warm slice without a topping.  Mmmmmmmm good!