| | Directions | | Combine melted butter or oil and honey. Spread evenly in 9" square pan. Drain pineapple, reserving 1/4 C. of the juice. Arrange pineapple rings in pan. Arrange nuts around pineapple. In large bowl, combine honey and butter. Blend in slightly beaten egg and vanilla. Add reserved pineapple juice and milk. In separate bowl, combine flours and baking powder, add to batter. (Can use 1 1/2 C. white flour in place of the others). Pour batter over pineapple. Bake at 350° for 25-35 minutes or until cake springs back when lightly touched. Turn upside down onto a serving platter and let stand a few minutes. Recipe can be doubled to fit a 9x13" pan. |
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| Ingredients | | - |  | Bottom of pan |
| - | | 1/4 cup canola oil or butter, melted |
| - | | 1/2 cup honey |
| - | | 1 cup sliced pineapple (100% juice) |
| - | | 16 walnut or pecan halves (optional) |
| - | | Cake |
| - | | 1/2 cup honey |
| - | | 1/3 cup butter |
| - | | 1 egg, slightly beaten |
| - | | 2 teaspoons Vanilla |
| - | | 2/3 cup milk (or water) |
| - | | 1/2 cup sprouted wheat flour |
| - | | 1 cup rice flour |
| - | | 2 teaspoons baking powder |
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