Ingredients
For the Bottom:
- 1 stick vegan butter, room temp
- 1 cup brown sugar, packed
- 8 pineapple rings
- 8 maraschino cherries, without stems
For the Cake:
- 2 cups flour
- 1 stick vegan butter, room temp
- 1 cup unsweetened applesauce
- ¾ cup pineapple juice, reserved from can
- ½ cup white sugar
- ½ cup brown sugar, packed
- ½ cup almond milk
- 1 tablespoon lemon juice
- 1 tablespoon vanilla extract
- 1 ½ teaspoons baking powder
- 1 teaspoon salt
Instructions
- Preheat the oven to 350°F and spray a 9x13 cake pan with nonstick spray.
- Place the butter for the bottom in a small bowl and melt in the microwave until no lumps remain.
- Stir in the brown sugar until thoroughly combined.
- Pour the brown sugar mixture into the bottom of the prepared pan and spread even.
- Arrange the 8 pineapple rings evenly over the top of the brown sugar mixture and place a cherry in the middle of each ring.
- For the batter, in a large bowl, combine both sugars and the butter and cream together.
- Add the rest of the ingredients, except the flour and baking powder and mix well.
- In a separate bowl, mix together the baking powder and flour.
- Add the flour mixture to the sugar mixture and mix well.
- Pour over the top of the pineapple slices and carefully spread even.
- Bake for 25 minutes or until a toothpick comes out clean when inserted into the middle of the cake.
- Remove from the oven and let cool for at least 20–30 minutes.
- Invert, carefully, onto a flat surface such as a serving tray.
- Slice, serve, and enjoy!
Nutrition (estimated per serving)
Calories: 264kcalCarbohydrates: 63gProtein: 3gFat: 1gSaturated Fat: 1gSodium: 218mgPotassium: 191mgFiber: 1gSugar: 45gVitamin A: 25IUVitamin C: 6mgCalcium: 70mgIron: 1mg
Craving more veg-friendly recipes? Shop our collection of vegetarian and vegan cookbooks, including our new Vegan Thanksgiving and Vegan Christmas cookbooks!
