Pineapple Upside Down Cake Recipe

#pineapple #cake # vegan

Throwing it back to the 1970’s today with a vegan version for a retro classic!
If you have a can of pineapple rings & some maraschino cherries you are half way there! My bakery recipe for yellow cake seals the deal so check out how easy it is to make!

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[Music] hey guys what’s up and welcome back to gretchen’s vegan bakery i’m throwing it back to the 1970s today with mom’s favorite dessert if you are younger than 40 you may not understand the nostalgia that goes along with this classic retro dessert basically not a month went by without a pineapple upside down cake sitting on the counter in every kitchen across every town usa well today i’m bringing it back veganized and better than ever so if you’ve got a can of pineapple rings and those horrible maraschino cherries all you need is my bakery recipe for yellow cake and you are halfway there so let’s get going and first to prepare the sugar and you may already be saying what the heck is she doing why are you cooking it i know most people just melt the butter pour it into the pan and then throw brown sugar all over that but this technique by cooking the sugar goes all the way back to my bakery days when we would use this sugar smear in bulk not only for pineapple upside down cakes but for pecan sticky buns too it’s sort of a one-size-fits-all sugar smear and i guess it’s true what they say you can’t teach an old dog new tricks so anyway i’m melting the vegan butter with the brown sugar yes i’m using muffin pans for individual portions of this classic cake and also a variation with baby bundt pans so next goes the pineapple ring and then the cherry but if you are using the baby bundt pan you can’t put the cherry on until after it’s baked i do love the baby bundt version because you get this cool little center hole that you can fill up with pineapple buttercream for a much different and modernized version of a classic but i’m getting ahead of myself as usual let’s get to mixing the easy yellow cake recipe and that’s literally just adding all of the wet ingredients to the dry ingredients in a large mixing bowl i’ve got everything listed out for you on my website at gretchen’s veganbakery.com so head over there to grab the recipe it’s in printable form and it doesn’t get any easier than this i’m telling you my oven is preheating while i’m filling up the cake batter right on top of that pineapple and sugar mixture almost to the top like three quarters of the way to the top now while the cakes are baking i’m going to throw some very well drained crushed pineapple and rum extract into some buttercream this is going to fill up the centers of my baby buns and i’m not usually a fan of rum extract but this one by olive nation is really good and if you click through to grab this recipe there’s a 20 off coupon code to olive nation for you if you want to go ahead and check out their website okay now to finish these little guys up once they come out of the oven you really don’t want to let them sit in the pans to cool like we normally do you’re going to want to unmold them while they’re still semi-hot otherwise that sugar sticks in the pan and it is a nightmare to get these cakes out and basically you’re done but if you made the mini bundt cakes like i did you may want to go ahead and make some buttercream and add some pineapple like i did and then pop those cherries on top and there you have yourself a retro classic dessert that is slightly modernized and totally delicious super fluffy cake with a moist tender crumb that brown sugar syrup soaks right in i love the pineapple buttercream combo and it basically turns this otherwise simple and rustic cake into a restaurant style plated dessert so i hope you’re going to want to try it as always the recipes are at gretchen’s veganbakery.com and thanks to everyone for watching and supporting and until next time happy vegan baking bye for now [Music] you