Vegan Pineapple Upside-Down Cake
Ingredients
- 1 (20 ounce) can pineapple chunks in juice
- ¼ cup unpacked brown sugar
- ⅓ cup vegetable oil
- 1 ½ tablespoons vanilla extract
- 1 tablespoon white vinegar
- 1 ½ cups all-purpose flour
- 1 cup white sugar
- 1 tablespoon ground cinnamon
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¼ cup water, or as needed
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Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- Drain pineapple juice from the can into a 1-cup liquid measure and add enough water to make 1 cup; set aside. Dump pineapple chunks into the bottom of a 12-inch springform pan and sprinkle brown sugar over top.
- Combine pineapple juice mixture with oil, vanilla, and vinegar in a bowl.
- Mix flour, sugar, cinnamon, baking soda, and salt together in a large bowl. Mix in wet ingredients, stirring quickly to combine and get out any big lumps. Pour into the the pan on top of the pineapples and brown sugar.
- Bake until the top is golden and a toothpick inserted in the center comes out clean, 25 to 35 minutes.
- Remove from the oven and let cool in the pan, about 30 minutes. Loosen the sides of the cake from the pan, then remove the side ring. Place a serving plate on top and flip cake over. Remove the pan bottom and serve.
Source
Original recipe: View Original