Pineapple Upside Down Cakes are one of the few dairy-free desserts that I love to make during summer!
For the topping:
Melt 4-6 tbsp. of fake butter on low heat.
Take off heat and then stir in 1 cup of packed brown sugar.
For the cake:
Preheat oven to 350 degrees for a 9 by 13 metal baking pan.
Create cake mix as directed. Make sure you read the ingredients to be sure there is no dairy within the dry ingredients or meant to be added.
Bake for 1 hour or until toothpick comes out clean from the middle.
Add in handful of crushed walnuts to the topping
Add in a splash of vanilla extract
Add in a splash of lemon juice
Substitute pineapple juice for the water