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Vegan Pineapple Upside Down Cake

A deliciously moist upside down cake topped with pineapples, brown sugar and cherries!
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Total Time 1 hour 30 minutes
Servings: 8 People
Ingredients Method

Ingredients
  

Batter
  • 1 3/4 Cup All-Purpose White Flour
  • 1 1/2 Tsp. Baking Powder
  • 1 Tsp. Baking Soda
  • 1 Cup Cane Sugar (organic)
  • 1/2 Tsp. Salt
  • 1/2 Cup Plant-Based Milk (oat milk works great)
  • 2/3 Cup Vegetable Oil
  • 1 Tsp. Vanilla Extract
  • 2 Tbsp. Pineapple Juice
  • 2 Tbsp. Crushed Pineapple
Toppings
  • 7 Sliced Pineapple Rings (1 can 20 oz. Pineapple slices)
  • 7 Maraschino Cherries (or red tart cherries)
  • 1/3 Cup Brown Sugar
  • 1/4 Cup Plant-Based Butter

Method
 

Begin The Recipe
  1. Begin by preheating the oven to 350 degrees F.
  2. Now, use a 9” cake pan and cut a piece of parchment paper to fit inside the bottom.
  3. (Parchment paper is an extra step I take to ensure successful flipping of the cake- if you don’t have it then skip this step).
  4. Once the parchment paper is placed, use 1 tbsp. plant-based butter to spread evenly around the inside of the cake pan.
  5. Then, melt and pour the remaining plant-based butter into the bottom of the pan (on top of the parchment paper).
  6. Spread evenly to coat pan.
  7. Now, add 1/3 cup brown sugar to the cake pan and combine with existing melted butter to create a mixture.
  8. Next, add 7 pineapple slices (from the can, drained or fresh) on top of the brown sugar & butter mixture.
  9. Inside of the pineapple rings, add a cherry to each hole.
  10. The cake pan can now go in the refrigerator to stiffen up while the cake batter is made.
Make The Batter
  1. To begin the batter, use a large bowl.
  2. Add the wet ingredients to the bowl: 1/2 cup plant-based milk, 1 tsp. vanilla extract, 2/3 cup vegetable oil, 2 tbsp. pineapple juice and 2 tbsp. crushed pineapple.
  3. With a mixer, combine the wet ingredients.
  4. Once combined, add 1/2 tsp. salt and 1 cup cane sugar to the bowl.
  5. Use the mixer to combine.
  6. Next, using a sifter, sift in the 1 3/4 cup flour, 1 1/2 tsp. baking powder and 1 tsp. baking soda.
  7. Once completely sifted into the bowl, use the mixer to combine the ingredients once last time.
  8. Make sure the cake batter is smooth.
  9. Now, grab the cake pan from the refrigerator and pour the cake mix into the pan (on top of pineapples, cherries, and brown sugar/butter mixture).
  10. Make sure the cake is evenly set and place in the oven for approximately 50-55 minutes, or until toothpick or knife come out clean.
Bake and Finish Pineapple Upside Down Cake
  1. Once the cake is finished, remove from the oven and place cake pan directly on a cooling rack.
  2. Wait at least 15-20 minutes for the cake to cool still in the pan.
  3. Use a knife to go around the edges of the cake and push inward some to loosen bottom to ensure successful flipping.
  4. Now, flip the cake upside down quickly and directly onto a cake platter or a circular plate.
  5. Wait another 10-15 minutes before cutting and plating your desired pieces.
  6. Enjoy!