Pineapple Upside-Down Cake
This Vegan Pineapple Upside-Down Cake is so moist and pretty! It is soft and tender with a gooey brown sugar topping with tender baked pineapples for that extra natural sweetness. So easy to make you don’t need your mixer!
Servings: 8 slices
Ingredients
- 1 ½ cups flour
- 1 cup sugar
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon cinnamon
- 1 20 ounce can pineapple chunks in unsweetened pineapple juice
- ⅓ cup oil
- 1 Tablespoon white vinegar
- ¼ cup unpacked brown sugar
Instructions
- Preheat oven to 350 degrees In a bowl, combine flour, sugar, baking soda, salt and cinnamon.. Pour juice off can of pineapple into 1 cup measuring cup-it should be about 3/4 cup juice. Add water to make 1 cup.
- In a separate bowl, combine the pineapple juice, oil, and vinegar.
- Dump pineapple chunks into the bottom of a 12" spring form pan (you could use an 8" x 8" or other sized spring form, just adjust cooking time). Sprinkle with brown sugar.
- Quickly mix wet ingredients into dry, stirring quickly to combine ingredients well and get out the big lumps. Pour into pan on top of the pineapple/brown sugar mix.
- Bake for 25 to 35 minutes, or until golden on top and a toothpick inserted in the center comes out clean. (Baking time will depend on pan size).
- Let cool and loosen sides of cake from pan. Remove side ring and place serving plate on top. Flip cake over onto serving plate and remove pan bottom. Drizzle on a simple powdered sugar glaze.