Vegan Pineapple Upsidedown Cake

  • 1/4 c + 1 tbsp margarine
  • 2/3 c brown sugar
  • 1 c crushed pineapple
  • 1/2 jar marachino cherries
  • 1 2/3 c flour
  • 1/3 c vegetable oil
  • 3/4 c water
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 flax egg

Preheat oven to 400 degrees. Melt 1/4 c margarine in cast iron skillet. Add brown sugar sprinkling evenly around pan bottom. Spread pineapple on top of brown sugar, trying to distribute evenly to cover bottom of pan. Press cherries around an inch or two apart on pineapple. Set aside.

Add flour, baking powder and salt to mixing bowl. Stir together. Add vegetable oil, water, 1 tbsp margarine (melted) and flax egg. Mix all together thoroughly and pour into pan atop pineapple and cherry mixture. Bake 45-50 minutes or until toothpick comes out clean from center and sides are starting to pull away from the pan.

Remove from oven and let cool on wire wrack for 10 minutes. Turn out onto plate or cake platter, tapping bottom of pan to make sure the fruit and sugar mixture fall onto cake. You can use a spoon to remove any that sticks and transfer it to top of cake. Let cool completely before cutting.

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