Vegan Pineapple Upside-Down Cake

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

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

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

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.

Cook's Notes:

You could use an 8-inch square or another sized springform pan, just adjust cooking time.

You can replace the juice with just water if you are concerned about it being too sweet.