Vegan Pineapple Upside-Down Cake

Ingredients

• 1 can pineapple chunks in juice , 20 ounce
• 0.25 cups unpacked brown sugar
• 0.33 cups vegetable oil
• 1.5 tablespoons vanilla extract
• 1 tablespoon white vinegar
• 1.5 cups all-purpose flour
• 1 cup white sugar
• 1 tablespoon ground cinnamon
• 1 teaspoon baking soda
• 0.5 teaspoons salt
• 0.25 cups water , or as needed

Instructions

1. 1

   Preheat the oven to 350 degrees F (175 degrees C).

2. 2

   Drain pineapple juice from the can into a 1-cup liquid measure and add enough water to make 1 cup; set aside. Dump pineapple chunks into the bottom of a 12-inch springform pan and sprinkle brown sugar over top.

3. 3

   Combine pineapple juice mixture with oil, vanilla, and vinegar in a bowl.

4. 4

   Mix flour, sugar, cinnamon, baking soda, and salt together in a large bowl. Mix in wet ingredients, stirring quickly to combine and get out any big lumps. Pour into the the pan on top of the pineapples and brown sugar.

5. 5

   Bake until the top is golden and a toothpick inserted in the center comes out clean, 25 to 35 minutes.

6. 6

   Remove from the oven and let cool in the pan, about 30 minutes. Loosen the sides of the cake from the pan, then remove the side ring. Place a serving plate on top and flip cake over. Remove the pan bottom and serve.