Pineapple upside-down cake has been a favorite in my house since I was little I remember it being one of the first cakes I learned to bake with my mother. The problem in the late 2000s was finding a good reliable recipe that was vegan and tasted good. That was till I went to Ms.Cupcakes in 2017 and bought their cookbook that I found on page 36 of the “Best Vegan Cakes in Town” their Pineapple Upside Down Mini Cakes and my family and I fell in love.

Ms. Cupcakes has found the perfect balance between salty and sweet, especially with the caramelized pineapples on top, I can eat them all day. The recipe is so easy to follow and so easy to make it usually only takes me about 45 minutes tops to get them made, baked, and of course eaten by my family. She gives both cups and weighting measurements that are amazing for the more professional baker and the more at-home baker. All the ingredients are so easy to find at your local supermarket market, including the non-dairy butter. Some of my favorite ingredients to use for this recipe are the Earth Balance butter sticks and the Silk soy milk.

I love how this recipe gives you the options to make jumbo cupcakes (which are the ones I always make), mini cupcakes, and of course the iconic cake.

One of the things I have noticed in this particular recipe is that I always add a little more milk than it calls for only because I feel like the batter is a little dense without it, but that is just a preference of mine. Another thing I enjoy doing is after the cakes are done baking, using the leftover pineapple juice to soak them a little, it gives them a great spongy soft finish.

I believe this recipe is a great beginner, intermediate, and advanced recipe, and I really recommend buying this amazing cookbook and trying it out.