Dairy Free Pineapple Upside Down Cake
This timeless dessert offers incredible moisture and bright, nostalgic flavor. It makes a stunning centerpiece for any family gathering.
Equipment
- 9-inch round cake pan
- electric mixer
Ingredients
For the Topping
- 1/4 cup Dairy Free Butter, Melted
- 2/3 cup Packed Light Brown Sugar
- 1 can (20 oz) Pineapple Rings, Drained & Juice Reserved
- 10 Maraschino Cherries
For the Cake
- 1 1/2 cups All Purpose Flour
- 1 1/2 tsp Baking Powder
- 1/4 tsp Baking Soda
- 1/4 tsp Salt
- 1/2 cup Dairy Free Butter, Softened
- 3/4 cup Granulated Sugar
- 2 Large Eggs, Room Temperature
- 2 tsp Vanilla Extract
- 1/2 cup Reserved Pineapple Juice
- 1/4 cup Full Fat Canned Coconut Milk, Room Temperature
Instructions
- Preheat the oven to 350°F and grease the sides of a 9-inch round cake pan that is at least 2 inches deep. Pour the melted butter into the bottom of the pan and sprinkle the brown sugar evenly over it.
- Pat the pineapple rings dry and arrange them in a single layer over the brown sugar. Place a cherry in the center of each ring and in any gaps between them.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a large bowl, beat the butter and sugar on medium-high speed for 3 minutes until fluffy. Add the eggs one at a time, then beat in the vanilla.
- Stir the reserved pineapple juice and coconut milk together. With the mixer on low, add the flour mixture in three additions, alternating with the juice mixture, then spoon the batter over the fruit and spread it gently.
- Bake for 38 to 45 minutes, until golden and a toothpick inserted in the center comes out clean.
- Cool the cake in the pan for 10 minutes, then run a thin spatula around the edge. Place a serving plate on top and carefully flip the cake over. Lift the pan away and press any fruit that sticks back into place. Let the cake cool for 20 minutes before slicing.
Nutrition
Serving: 1servingCalories: 460kcalCarbohydrates: 66gProtein: 4gFat: 20g