Vegan Pineapple Upside-Down Cake | PETA

Ingredients

• 1/3 cup margarine, melted
• 1 cup lightly packed brown sugar
• 1 20-oz. can sliced pineapple, drained, reserving juice
• 8 maraschino cherries, stems removed
• Reserved pineapple juice mixed with enough soy milk to equal 1 3/4 cups
• 1 tsp. vanilla
• 1/2 cup vegetable oil
• 1 cup granulated sugar
• 2 1/2 cups all-purpose flour
• 2/3 cup soy protein isolate/shake drink mix (available at health food stores)
• 1/2 tsp. salt
• 2 tsp. baking powder
• 1 tsp. baking soda