This pineapple upside-down cake was a favourite growing up. My mom used to make it all the time. I made it my "healthier" version; it is both gluten and dairy-free and is now my new favourite (don't tell mom!) I baked it in my cast iron skillet instead of a springform or cake pan.
Ingredients
Recipe serves 6-8
Ingredients for the sugar topping
1/4 cup vegan butter (or 4 tbsp)
1 cup brown sugar
4 slices fresh pineapple, cut into approximately 1/4 inch thick slices (I like to slice the pineapple on a plate to reserve the juices. 1/4 - 1/2 cup of juice is sufficient)
10 maraschino cherries
Ingredients for the cake batter
2 cups gluten-free flour blend (I use Bob's Red Mill gluten-free paleo flour)
3 tsp baking powder
1/4 tsp salt
1/2 cup vegan butter (or 1 stick), softened
3/4 cups coconut sugar
2 eggs
1/2 cup oat milk (or any dairy-free milk of your choice)
1 tsp vanilla extract
reserved pineapple juice
Preparation
Preparation for the sugar topping
Preheat oven to 350ºF. Spray an 8 or 10-inch cast iron skillet generously with coconut oil. Add the butter to the skillet and melt in the preheated oven.
Remove the skillet and add brown sugar, making sure it's spread out to an even layer coating the bottom of the skillet completely. Arrange the pineapple rings over the top of the sugar and place the cherries in the hole of each pineapple ring and the remaining cherries scattered around the sugar. Set aside while you prepare the cake batter.
Preparation for the cake batter
In a bowl, add the flour, baking soda and salt. Whisk to combine.
In a separate bowl, cream the butter and sugar using an electric hand mixer until smooth. Add the eggs, milk, vanilla, and reserved pineapple juice and continue mixing just until all ingredients are well combined.
Add the wet ingredients to the dry ingredients and stir well with a spatula until the batter comes together.
Pour batter over the pineapple, gently spreading to an even layer.
Bake for 35-45 minutes or until the center is no longer wet; use a toothpick or knife to check.
Remove from the oven and allow to cool for 15 minutes before gently turning the cake onto a platter.
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