Easy Pineapple UpSideDown Cake
1 package vegan yellow cake mix (try Cherrybrook Kitchen)
1 can crushed pineapple
1 small can pineapple rings (optional)
1 cup melted vegan margarine (earth balance or soy garden)
Preheat oven to 350 degrees Fahrenheit (this is what most cake mixes call for, if not 350 follow your directions on your mix)
Pour melted margarine into a cake pan (size doesn't really matter, I usually use a 7 x 11-inch or a 9 x 13-inch).
Sprinkle brown sugar over the butter. (it's hard to measure this, I just go by the looks of it..you want to have an even amount all over.)
Drain juice from crushed pineapple into a small bowl or measuring cup and set aside.
If you chose to buy them, you can arrange the pineapple rings however you like on the margarine/brown sugar. (also the maraschino cherries, but if not, skip this)
Pour pineapples evenly over margarine/brown sugar. (also over the pineapple rings/cherries if you chose to do so).
Set the pan aside.
Prepare cake mixture as told, however, substitute the liquid with your pineapple juice.
Pour batter into pan over the pineapples, bake for the time allotted on your cake mix box or until cake is golden.
Remove from oven, let sit for about a minute or so. then flip your cake upside down!
Note: The easiest way I’ve found to flip the cake is to flip it onto a flat cookie sheet. Place the cookie sheet over the baking pan and flip over, holding the cookie sheet tight. Definitely do this over the counter.
I hope you enjoy.