Pineapple Upside-Down Cake by Betsy Born

Here’s a delicious cake from master vegan baker Betsy Born.

  • 11/2 cups flour
  • 1 cup sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup pineapple juice
  • 1/3 cup oil
  • 1 tablespoon white vinegar
  • 1 can of pineapple rings
  • 8–20 maraschino cherries
  • 1/4 cup unpacked brown sugar

Preheat oven to 350 degrees F. In a bowl, combine flour, sugar, baking soda, and salt. In a separate bowl, combine pineapple juice, oil, and vinegar.

Arrange pineapple rings in the bottom of a 12″ spring form pan and place a cherry in the middle of each ring or between rings if desired. 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.