Vegan Pineapple Upside Down Cake

Ingredients

• 1 stick vegan butter (room temp)
• 1 cup brown sugar (packed)
• 8 pineapple rings
• 8 maraschino cherries (without stems)
• 2 cups flour
• 1 stick vegan butter (room temp)
• 1 cup unsweetened applesauce
• 3/4 cup pineapple juice (reserved from can)
• 1/2 cup white sugar
• 1/2 cup brown sugar (packed)
• 1/2 cup almond milk
• 1 tablespoon lemon juice
• 1 tablespoon vanilla extract
• 1 1/2 teaspoons baking powder
• 1 teaspoon salt

Instructions

1. 1

   Preheat the oven to 350°F and spray a 9x13 cake pan with nonstick spray.

2. 2

   Melt: Place the butter for the bottom in a small bowl and melt in the microwave until no lumps remain.

3. 3

   Brown Sugar: Stir in the brown sugar until thoroughly combined.

4. 4

   Pour the brown sugar mixture into the bottom of the prepared pan and spread even.

5. 5

   Arrange the 8 pineapple rings evenly over the top of the brown sugar mixture and place a cherry in the middle of each ring.

6. 6

   Cream Sugar: For the batter, in a large bowl, combine both sugars and the butter and cream together.

7. 7

   Add Ingredients: Add the rest of the ingredients, except the flour and baking powder and mix well.

8. 8

   Mix Dry: In a separate bowl, mix together the baking powder and flour.

9. 9

   Add Dry: Add the flour mixture to the sugar mixture and mix well.

10. 10

    Spread: Pour over the top of the pineapple slices and carefully spread even.

11. 11

    Bake for 25 minutes or until a toothpick comes out clean when inserted into the middle of the cake.

12. 12

    Cool: Remove from the oven and let cool for at least 20–30 minutes.

13. 13

    Invert, carefully, onto a flat surface such as a serving tray.

14. 14

    Serve: Slice, serve, and enjoy!