Vegan Pineapple Upside-Down Cake

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

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!