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Vegan Pineapple Upside Down Cake

A moist, vegan pineapple upside-down cake with caramelized brown sugar and juicy pineapple.
Prep Time20 minutes
Cook Time40 minutes
Total Time1 hour

Ingredients

  • 2 tablespoons Earth Balance vegan butter can sub regular butter if not vegan
  • 1/2 cup dark brown sugar
  • 1 20-ounce can sliced pineapple drained (reserve the juice)
  • 1 20-ounce can crushed pineapple drained well
  • 1/2 cup applesauce
  • 1/2 cup canola oil
  • 1/2 cup granulated sugar
  • 1/3 cup reserved pineapple juice
  • 1 tablespoon pure vanilla extract
  • 1 1/4 cups all-purpose flour
  • 1/4 teaspoon fine-grain sea salt
  • 2 teaspoons baking powder

Instructions

  • Preheat the oven to 350°F (175°C).
  • Place the 10-inch cast-iron skillet over medium heat and add the vegan butter; once melted, stir in the 1/2 cup dark brown sugar and cook, stirring constantly, until the sugar dissolves and the mixture is glossy, about 2 minutes.
  • Remove the skillet from heat and arrange the drained sliced pineapple in the caramel, placing maraschino cherries into the center holes if desired; spread the drained crushed pineapple into the gaps and over the top.
  • In a large mixing bowl, combine the applesauce, canola oil, 1/2 cup granulated sugar, 1/3 cup reserved pineapple juice, and vanilla; mix until combined.
  • Place a fine-mesh sieve over the bowl and sift together the all-purpose flour, baking powder, and sea salt into the wet ingredients.
  • Fold the dry ingredients into the wet with a wooden spoon or spatula until just incorporated, taking care not to overmix.
  • Spread the batter evenly over the pineapple in the skillet.
  • Bake in the preheated oven for about 35–40 minutes, until the cake is golden on top and a toothpick inserted into the center comes out clean.
  • Remove the skillet from the oven and let cool for about 10 minutes.
  • Loosen the cake edges with a butter knife, place a 12-inch (or larger) cake platter upside down over the skillet, and quickly invert the skillet to release the cake onto the platter.
  • Serve immediately or let cool completely before refrigerating; cake keeps well in the fridge for 2–3 days.

Equipment

  • 10-inch cast-iron skillet
  • Mixing Bowl
  • Fine Mesh Sieve
  • spatula or wooden spoon
  • Measuring cups and spoons
  • 12-inch or larger cake platter

Notes

  • Adapted from Food Network.