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Pineapple Upside-Down Cake

This moist cake is the perfect dessert to serve any time of year.

1/3 cup margarine, melted
1 cup lightly packed brown sugar
1 20-oz. can sliced pineapple, drained, reserving juice
8 maraschino cherries, stems removed
Reserved pineapple juice mixed with enough soy milk to equal 1 3/4 cups
1 tsp. vanilla
1/2 cup vegetable oil
1 cup granulated sugar
2 1/2 cups all-purpose flour
2/3 cup soy protein isolate/shake drink mix (available at health food stores)
1/2 tsp. salt
2 tsp. baking powder
1 tsp. baking soda

• Preheat the oven to 375°F.
• Pour the margarine on the bottom of a 9-inch by 13-inch glass dish, sprinkling brown sugar evenly over top. Arrange pineapple slices side by side on top of brown sugar, putting a cherry in the hole of each slice.
• Combine the juice-and-soy-milk mixture, vanilla, oil, and sugar in a large bowl. Into this mixture, sift the flour, soy protein isolate, salt, baking powder, and baking soda. Beat with an electric mixer until smooth. Pour this batter over the pineapples in the glass dish, spreading evenly.
• Bake at 375°F for 25 to 30 minutes or until a toothpick inserted in the middle comes out clean. Allow to cool for 10 minutes before flipping onto a serving platter.

Makes 8 servings