1/4 C Margarine
2/3 C Packed Brown sugar
9 Slices Ripe Pineapple, about a whole pineapple, sliced 1/4" (Make sure they are not perfect rings)
1- 1 1/2 C Organic White Wheat Flour
1/2 C Granulated Cane Sugar
1/3 C Shortening
1 1/2 t Baking powder
1/2 t Sea or Kosher salt
3/4 C Almond Milk
In medium bowl, beat remaining ingredients with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on Medium high speed 2-3 minutes, scraping bowl occasionally. Pour batter over pineapple.
Bake 30 to 45 minutes or until toothpick inserted in center comes out clean. Let cool 2 minutes and place heatproof serving plate upside down over pan; turn plate and pan over. I usually tap the bottom of the pan a few times and leave pan over cake a few minutes so brown sugar mixture can drizzle over cake; remove pan. Serve warm. Store loosely covered.