This vegan pineapple upside down cake is moist, tender, bursting with fruity flavor, and covered with a gooey brown sugar pineapple topping!
- ¼ cup vegan butter, melted
- ¼ cup organic brown sugar
- 7 canned pineapple rings (a 20 ounce can should give you enough)
- 13 maraschino cherries, stems removed
- 1 ¾ cup all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- ⅔ cup unflavored non-dairy milk
- ¼ cup pineapple juice (reserved from the can)
- 1 teaspoon vanilla extract
- ¾ cup vegan butter, room temperature
- ¾ cup organic sugar
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Preheat the oven to 350°F.
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To make the topping, first pour the melted vegan butter into the bottom of a 9-inch round cake pan (see Note). Roll the pan gently to coat the sides with the butter.
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Sprinkle the brown sugar in the the pan, then arrange the pineapple slices and cherries in the bottom of the pan, placing a cherry in the center of each pineapple ring and between the pineapple rings around the perimeter of the pan.
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Place the cake pan in the fridge to chill while you make the batter.
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In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt.
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In a small container such as a liquid measuring cup, stir together the milk, pineapple juice, and vanilla.
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In another large mixing bowl, beat the vegan butter and sugar together at high speed using an electric mixer. Beat the mixture until creamy, about 1 minute.
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Begin beating the flour mixture into the butter mixture, a bit at a time, using the mixer at low speed.
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Once all of the flour mixture has been added, begin slowly adding the milk mixture, again beating everything at low speed until fully mixed.
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Remove the cake pan from the refrigerator and pour the batter over the pineapple topping.
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Bake the cake for about 40 minutes, or until a toothpick inserted into the center comes out clean.
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Place the cake on a cooling rack and let it cool in the pan for 20 to 30 minutes.
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Gently run a knife around the edges of the cake to loosen it from the pan, then invert the cake onto a plate. Slice and serve.
If you have a cake pan that's at least 2 inches tall, use it. Otherwise, consider placing a baking sheet under the pan while the cake bakes, just in case there are drips (I've never had any though).