This Vegan Pineapple Upside-Down Cake is so soft and pretty! It is fluffy and tender vanilla cake base with a gooey brown sugar topping with baked pineapples for that burst of natural sweetness. Plus, it’s so easy to make you don’t need your mixer!
For the topping: – ¼ cup melted non-dairy butter (I used Earth Balance) – ½ cup packed light brown sugar (I made my own to make it vegan) – 20 ounces sliced pineapple , drained (reserve the juice!) – 15-20 maraschino cherries For the cake: – ½ cup coconut milk (or your favorite non-dairy milk) – 1 ½ cups all-purpose flour – 1 cup granulated sugar (make sure it's vegan) – 1 teaspoon baking soda – ½ teaspoon salt – ½ teaspoon cinnamon – ⅓ cup oil – 1 tablespoon white vinegar – 1 teaspoon vanilla extract – 1 teaspoon Fleur Di Sicilia flavoring
Cook Time: 35 min
How to Flip a Pineapple Upside-Down Cake Let the cake cool. Allow your pineapple upside-down cake to cool for 10-15 minutes before trying to flip it. If any of the cake has baked into the edge of your pie plate or cake pan, gently loosen the edges with a knife. Place a serving platter over the pan. Place your cake platter (or any plate that’s larger than your pineapple upside-down cake) over the pan. Note that the plate surface should be facing your vanilla cake layer. Grip the pan firmly. Using oven mitts, carefully and firmly grip both the sides of the cake platter and the cake pan. Quickly flip the pan. Carefully but quickly flip everything over so that the bottom of the cake pan is facing upwards, then set down your cake platter and very carefully remove the cake pan. The pan is still very hot, so don’t try to do it without oven mitts or something to protect your hands.
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