Instructions

1. Preheat the oven to 350°F
2. Grease your muffin pans or cake pan generously with professional bakery pan grease DO NOT USE PARCHMENT PAPER LINERS
3. First prepare the sugar schmear by melting the vegan butter in a medium sauce pot then add the brown sugar whisking constantly while heating until the sugar is dissolved and bubbling
4. Remove from the heat then pour about 2 Tbs into each of the greased cavities of the muffin tins or pour the entire sugar mixture into greased cake pan for the larger family style cake
5. Arrange the pineapple slices into the cake pan *if using a muffin pan place one pineapple ring into each muffin cavity
6. Place a maraschino cherry into the center of each pineapple ring
7. Next prepare the cake batter by combining the vegetable oil with the melted vegan butter together with the vanilla extract in a small bowl or glass measure and set it aside
8. Combine the soy milk with the vinegar and let stand for 5 minutes to thicken.
9. *If you are not using soy milk which is the only plant milk that will thicken like buttermilk, you must still use the vinegar to aid in the reaction with the baking soda
10. Sift all the dry ingredients together in a large mixing bowl with the sugar.
11. Pour all the wet ingredients into the dry ingredients and whisk smooth
12. Pour the cake batter over the arranged pineapples and cherries in the cake pan or scoop the batter into each muffin hole filling each cavity almost to the top with batter
13. Bake immediately in a preheated 350°F oven for about 20-25 minutes or when a toothpick inserted into the center comes out with moist crumbs
14. If baking in the larger 9" pan it may take a few minutes longer, but the toothpick test if the best indicator to know when it is done
15. Let the cake cool slightly in the pans but not enough to let the sugar cool and stick in the pans or they will be impossible to unmold
16. I usually let them cool for just 5 minutes
17. While the pans are still hot unmold onto a wire cooling rack with parchment paper under it to catch the excess sugar drips
18. I like to serve these cakes still warm, but read more below for storage information