Pineapple Upside-Down Cake, Vegan

1/3 c vegan margarine (Becel, Earth Balance)
1/2 c brown sugar
1 c fresh pineapple chunks
2 1/2 c all purpose white flour
1 1/3 c sugar
1/2 tsp salt
2 tsp baking powder
1/2 c vegetable (canola) oil
1 c soy milk (Natural original light)
1 tsp vanilla extract
1/2 c unsweetened applesauce

*do put foil under the pan and up the sides as the margarine may leak out.
Can also be made in a round cake pan with at least 3" high sides.

Preheat oven to 350
In small pot, melt margarine and add brown sugar. Stir over low till sugar dissolves then remove from heat.
Grease and flour 10" springform pan. Spread margarine-sugar mixture evenly across pan then place pineapple chunks.
In large bowl combine flour, sugar, baking powder and salt.
Add oil, milk, applesauce and vanilla. Stir until well combined.
Pour cake batter over pineapple in pan.
Bake 50-60 minutes till toothpick comes clean from centre.
Run knife around the outer ring. Let cool completely before removing, then gently invert onto serving plate. Remove the bottom of the springform pan.

Serving Size: Nutrition calculated for 16 slices