Pineapple Upside Down Cake

For my birthday party a few weeks ago I made a gluten-free vegan pineapple upside down cake.  The texture of a gluten free cake lends itself to this recipe quite well.

Preheat your oven to 350.  

In a 9" round cake pan

Place 1/4 cup Earth Balance

Melt in oven and then remove.

Optional: Stir in a shot of good dark rum.

Sprinkle on 3/4 cup packed brown sugar and 1/4 teaspoon each of ginger and cinnamon.

Place pineapple rings in pan with a maraschino cherry in the center of each.

For the cake :

Mix up your favorite yellow cake recipe (I use Hodgson Mill ) with the following changes:

Instead of eggs, use your favorite egg replacer.

Use juice from the pineapple slices for as much milk in the recipe as it fills.  I use unsweetened original almond milk for the rest.

Replace butter with Earth Balance.

Mix very well and gently pour half of the batter over the topping.  Smooth the batter with a rubber spatula.  Bake in the oven until golden and a toothpick comes out clean.

(Bake the rest of the cake as usual--you can easily freeze it for later consumption.)

Remove from the oven, run a knife between the cake and pan.  Let sit for a few minutes before flipping over onto a cake plate.  Enjoy.