# Double Layer Pineapple Upside Down Cake [Vegan]
Pineapple upside-down cake shines in summer desserts, offering a delightful harmony between tangy pineapple slices and richly caramelized brown sugar. This versatile cake boasts moist, dense texture that holds beautifully when prepared ahead of time—perfect for making 2-3 days in advance without sacrificing quality or structure.
## Key Ingredients
* **1/4 cup** Grape seed oil
* **3 cups plus 1 tablespoon** All-purpose flour
* **1 cup** Vegan butter, softened (plus additional 1/2 cup melted)
* **2 1/4 cups** Vegan refined sugar
* **1 1/4 cups** Unsweetened apple sauce
* **1 teaspoon** Vanilla extract
* **2 teaspoons** Baking powder
* **1/4 teaspoon** Sea salt
* **1 1/4 cups** Plain soy milk (or another plant-based milk)
* **2 tablespoons** Distilled white vinegar
* **1 1/2 cups** Vegan brown sugar (for caramel topping)
* **16** Pineapple slices (fresh or canned)
* **16** Pecans
## Preparation Instructions
1. Preheat your oven to 350°F (175°C).
2. Coat two round cake pans with grape seed oil and sprinkle each lightly with 1 tablespoon of all-purpose flour.
3. Divide the vegan refined sugar evenly between the prepared pans, creating an even coating on each bottom.
4. Pour the melted vegan butter over the brown sugar in both pans (not all sugar needs to be coated). Set aside as it prepares to spread during baking.
5. Place one pineapple slice and one pecan at the center of each pan.
6. Arrange the remaining pineapple slices around the edges, ensuring they don’t overlap too much and a pecan sits inside some of them if preferred.
7. In a small bowl, stir together the soy milk and 1 tablespoon distilled white vinegar for later use (this creates buttermilk substitute).
8. Beat the softened Earth Balance in a separate bowl using a hand mixer until creamy smooth (about 20 seconds).
9. Gradually add the vegan refined sugar on low-medium speed until well incorporated.
10. Add the apple sauce and vanilla extract, mixing on low-medium speed until just combined.
11. In another large bowl, whisk together the all-purpose flour, baking powder, and sea salt.
12. Pour the wet batter (from step 8) into the large dry ingredients bowl. Blend everything together with a spatula or mixer until you achieve a thick, buttermilk-like consistency. Alternatively, mix briefly on low-medium speed if using an electric hand mixer.
13. Whisk in the reserved soy milk and vinegar mixture at this point (adjust liquid amount slightly by adding more soy milk/natural yogurt/butter if needed for proper batter consistency).
14. Pour the cake batter evenly over both pineapple layers, distributing it between the two pans.
15. Bake for approximately 40 minutes, or until a toothpick inserted into the center of each cake comes out clean with moist crumbs.
16. Carefully remove cakes from oven and cool in their pans on a wire rack for about 10 minutes before attempting to invert them.
17. Gently invert each cake onto a wire rack placed over your counter or table surface, allowing it to cool completely without collapsing.
18. Once both layers are fully cooled, carefully stack one layer on top of the other to create your stunning double-layer pineapple upside-down cake masterpiece.
### Notes
* *Sea Salt Caramel:* For enhanced flavor and authenticity similar to traditional baked versions (which develop some caramel notes), consider using a specific brand like Earth Balance Natural if available. If not, you can make a simple caramel topping by combining the vegan brown sugar with 1/4 cup of water in a saucepan over medium heat until it reaches a thick, amber consistency before pouring onto the pineapple.
* *Pineapple Pecans:* While traditional recipes often use maraschino cherries and pecans primarily for decoration (usually topping), this recipe incorporates them into both layers. One slice per layer should be sufficient to create the upside-down effect in each cake, with a few extra slices and nuts incorporated around the edges.
* *Batter Consistency:* The batter described is quite thick without being too stiff. Add more soy milk/natural yogurt/butter if it seems too dry or lumpy; less will make it runny.
