Best ever!
Adapted from Baypuppy's recipe. This makes a pretty sweet, moist vegan pineapple upside-down cake.
Ingredients
- pineapple chunks in juice: 1 can (20 ounce can)
- unpacked brown sugar: 0.25 cup
- vegetable oil: 0.33333 cup
- ½ tablespoons vanilla extract: 1 piece
- white vinegar: 1 Tbsp
- ½ cups all-purpose flour: 1 piece
- white sugar: 1 cup
- ground cinnamon: 1 Tbsp
- baking soda: 1 tsp
- salt: 0.5 tsp
- water: 0.25 cup (or as needed)
Metric Conversion
Stages of cooking
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Preheat the oven to 350 degrees F (175 degrees C).
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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.
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Combine pineapple juice mixture with oil, vanilla, and vinegar in a bowl.
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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.
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Bake until the top is golden and a toothpick inserted in the center comes out clean, 25 to 35 minutes.
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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.
