Fresh Pineapple Upside-Down Cake

Ingredients

• 3/4 cup unsweetened almond milk 
• 2 teaspoons apple cider vinegar 
• 1/2 cup plus 3 tablespoons packed light brown sugar, divided 
• 4 slices DOLE® Tropical Gold® Pineapple, ¼-inch thick 
• 1 cup unbleached all-purpose flour 
• 1/2 cup whole-wheat flour 
• 1-1/2 teaspoons baking powder 
• 1/2 teaspoon baking soda 
• 1/2 teaspoon ground cinnamon 
• 1/2 teaspoon salt 
• 1/3 cup buttery spread 
• 1 ripe DOLE Banana 
• 2 egg whites 
• 2 teaspoons pure vanilla extract 
• DOLE Berries, such as raspberries or blackberries

Directions

1. Preheat oven to 350°F. Combine almond milk and cider vinegar, set aside for 5 minutes.
2. Line bottom of 9-inch round cake pan with parchment paper. Spray parchment with cooking spray. Sprinkle parchment with 3 tablespoons brown sugar and arrange pineapple slices on top. Set aside.
3. Combine flours, baking powder, baking soda, cinnamon and salt together, set aside.
4. Cream buttery spread with remaining brown sugar until smooth. Add the banana and continue creaming until smooth. Add the egg whites and vanilla extract. Alternate adding flour mixture and almond milk mixture, scraping the mixing bowl as needed. Transfer the batter to the cake pan, spreading it evenly.
5. Bake 45 minutes or until toothpick inserted in the center comes out clean. Remove from the oven and cool for 20 minutes before flipping cake out onto a serving plate. Pull off the parchment paper. Place several berries into the center of each pineapple. Cool completely before serving.