Vegan Pineapple Upside-Down Cake

A scrumptious Vegan Pineapple Upside-Down Cake, boasting a juicy caramelized pineapple topping and a tender, flavorful cake.

Vegan Pineapple Upside-Down Cake is a delightful and flavorful dessert that captures the essence of tropical sweetness. This cake is all about luscious layers of caramelized pineapple, nestled within a moist and tender crumb. The vibrant colors of the pineapples against the golden-brown caramelized edges create an inviting visual appeal that mirrors the bright and cheerful flavors within.

What sets this Vegan Pineapple Upside-Down Cake apart is its ability to bring a taste of the tropics to any occasion, whether it’s a casual gathering or a celebratory event. It embodies the perfect blend of tangy pineapple and rich, caramelized sugar, offering a sensory experience that is as visually stunning as it is satisfying to the taste buds. This cake represents a delightful fusion of flavors and textures, making it a delightful addition to any dessert table.

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INGREDIENTS YOU NEED

1/4 cup brown sugar
20 oz can of sliced pineapples
13 maraschino cherries without stems
1 3/4 cup all purpose flour OR 1:1 gluten free flour with xanthan gum
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2/3 cup dairy free milk of choice
1/4 cup pineapple juice
1 1/2 tsp vanilla extract
3/4 cup unsalted butter room temperature
3/4 cup sugar

slice of vegan pineapple upside down cake

Instructions To Make Vegan Pineapple Upside-Down Cake

Preheat your oven to 350 degrees F and spray a 9 inch cake pan with non stick spray.
Evenly sprinkle the bottom of your prepared cake pan with your brown sugar. Arrange your 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.
Place your cake pan in the fridge to chill while you make your batter.
In a large mixing bowl whisk together your flour, baking powder, baking soda, and salt.
In a small bowl, combine your milk, pineapple juice, and vanilla.
In another large mixing bowl, beat together your vegan butter and sugar together until creamy, about 1 minute.
While continuing to mix at a low speed, slowly add in your flour mixture.
Once that is combined, continue to mix and add in your milk mixture.
Remove your prepared cake pan from your fridge and pour your cake batter over top of your pineapples and cherries.
Bake your cake for 37-40 minutes, or until a toothpick inserted into the center comes out almost clean.
Allow to cool in your cake pan for at least 20 minutes, when ready run a knife along the side of your cake to loosen from the cake pan. Place a large serving plate over top of your cake pan and flip over so your plate is now on the bottom.
Remove your pan, slice and enjoy!