Equipment
- 9in spring form pan
- Bowl
- Whisk
Adjust Servings
Ingredients
Pineapple Upside Down Ingredients
- 3 Tbsp butter vegan, soften, and unsalted
- 3 Tbsp coconut sugar
- 7 pineapple rings
- 7 cherries (sweet or sour) with pit removed
Cake Ingredients
- 1 1/2 cups All purpose flour gluten free
- 1 cup coconut sugar
- 1 tsp baking soda
- 6 Tbsp butter vegan, soften, and unsalted
- 1/4 cup almond milk
- 1/2 cup pineapple juice
- 1 tsp vanilla extract
Instructions
Pineapple Upside Down
- In a bowl beat together butter and sugar to form a paste.
- Spread the paste all over the bottom and sides of a non-stick 9inch spring form pan.
- Pat dry the pineapple rings, and arrange the pineapple rings all over the bottom of the cake pan.
- Place a cherry in the middle of each ring. Set pan in fridge while preparing the cake batter.
Cake Instructions
- In a bowl whisk together flour, sugar, and baking soda. Fold in pineapple juice, melted butter, milk, and vanilla extract. Stir until smooth.
- Take your pan out of the fridge and pour over your cake batter.
- Bake in a preheated over of 350 degrees in the center rack for 30-45 minutes. If it browns to fast for your liking you can place tin foil over your pan.
- After 30 minutes of cooking check ever 5ish minutes with a toothpick in the center of the cake until it comes out clean.
- Cook cake for 10 minutes. Then flip pan over and remove pan from cake. Let cook all the way to room temperature before slicing it. Eat and enjoy!
