Name: Lemon-Vanilla Pineapple Upside-Down Cake
Yield: 12–15 servings
Cuisine: Vegan
Ingredients: 1 can (20 ounces) pineapple slices in juice, drained, juice reserved; ½ cup vegan butter, melted; ¾ cup packed brown sugar; Optional: Maraschino cherries for the centers of the pineapple rings; 3 cups all-purpose flour; 1½ cups granulated sugar; 1 tablespoon baking powder; ½ teaspoon baking soda; ½ teaspoon salt; 1½ cups unsweetened soy or oat milk; ½ cup neutral vegetable oil; ½ cup reserved pineapple juice; 2 tablespoons fresh lemon juice; 2 tablespoons lemon zest; 2 teaspoons vanilla extract

INGREDIENTS

12–15 servings

Pineapple topping

1 can (20 ounces) pineapple slices in juice, drained, juice reserved
½ cup vegan butter, melted
¾ cup packed brown sugar
Optional: Maraschino cherries for the centers of the pineapple rings

Lemon-vanilla cake

3 cups all-purpose flour
1½ cups granulated sugar
1 tablespoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1½ cups unsweetened soy or oat milk
½ cup neutral vegetable oil
½ cup reserved pineapple juice
2 tablespoons fresh lemon juice
2 tablespoons lemon zest
2 teaspoons vanilla extract

METHOD

Make it

1
Preheat the oven to 350°F. Lightly grease a 9-by-13-inch baking pan, preferably metal.
2
Prepare the topping. Pour melted vegan butter into the pan and distribute evenly. Sprinkle brown sugar over the butter.
3
Arrange pineapple slices across the bottom of the pan. Add cherries in the centers if desired.
4
Mix dry ingredients. In a large bowl, whisk together flour, sugar, baking powder, baking soda and salt.
5
Mix wet ingredients. In another bowl, combine plant milk, oil, pineapple juice, lemon juice, lemon zest and vanilla.
6
Combine. Pour wet ingredients into dry ingredients. Stir gently until just combined. Do not overmix.
7
Add batter. Carefully pour or spoon cake batter over the pineapple, spreading it evenly without shifting the slices.
8
Bake for 35–45 minutes, or until a toothpick inserted into the cake portion comes out clean. Check the center carefully; a deep pan may require a little longer.
9
Cool for 10–15 minutes, then run a knife around the edges.
10
Place a large serving tray or rimmed baking sheet over the pan and carefully invert. Lift the pan away to reveal the pineapple topping.

Cooking notes

Optional glaze: whisk 1 cup powdered sugar, 1½–2 tablespoons fresh lemon juice and ½ teaspoon vanilla; drizzle lightly over cooled cake.