Golden pineapple rings and glossy cherries caramelize into a sticky, deep-amber topping while the cake bakes up soft and tender above it, thanks to a simple batter built on pineapple juice, neutral oil, and plant-based milk. That splash of apple cider vinegar reacting with the baking soda is what gives the crumb its light, springy lift, so every slice stays moist without feeling heavy. Once it's inverted onto a plate, you get that classic reveal — a glistening caramel-and-fruit crown sitting over a fluffy vanilla-scented cake. It's a showstopper for a weeknight dessert or a holiday table, and it holds up beautifully served warm or at room temperature. This one's an easy favorite to add to a dairy free baking rotation whenever you want something nostalgic and a little dramatic.
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Preheat the oven to 350°F (175°C). Grease the sides of a 9-inch round cake pan.
Pour the melted vegan butter into the bottom of the prepared pan and tilt to coat evenly. Sprinkle the brown sugar in an even layer over the butter.
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