The classic melt-in-your-mouth skillet cake with a brown sugar pineapple topping. And veganized ... but you'd never know it!
2tablespoonsEarth Balance vegan buttercan sub regular butter if not vegan
1/2cupdark brown sugar
120-ounce can sliced pineapple, drained (reserve the juice!)
120-ounce can crushed pineapple, drained well
1/3cupreserved pineapple juice
1tablespoonpure vanilla extract
1 1/4cupsall-purpose flour
1/4teaspoonfine-grain sea salt
One10-inch cast-iron skillet
12-inchor larger cake platter
Preheat oven to 350 degrees Fahrenheit.
Place skillet over medium heat. Add the butter. Once it melts, stir in the brown sugar and cook, stirring constantly, until the sugar melts, about two minutes. Remove from heat and add the drained sliced pineapple. Place maraschino cherries in pineapple holes. Spread drained crushed pineapple into the crevices and over the top. Use it all!
To a large mixing bowl, add the applesauce, canola oil, sugar, pineapple juice, and vanilla. Mix until combined. Place a fine-mesh sieve over the top of the bowl. Add the flour, baking powder, and salt and sift over the wet ingredients. Using a wooden spoon or spatula, mix the dry ingredients with the wet until incorporated.
Spread the batter evenly over the top of the pineapple.
Bake for about 35 minutes, until the cake begins to turn golden brown on the top and a toothpick inserted into the center of the cake layer comes out clean.
Remove from oven and let cool for about 10 minutes.
Time to flip! Have a large cake plate or tray ready. Loosen the sides of the cake with a butter knife. Place the platter upside down over the top of the skillet and quickly flip the skillet over, inverting the cake onto the platter.
Serve immediately (vegan vanilla ice cream or vegan whipped cream are great partners!) or let cool completely then refrigerate until ready to serve. Cake keeps well in the fridge for up 2-3 days.