To make a vegan pineapple upside down cake, you'll need: 14 cup (60 ml) sweetened condensed milk, 1 tablespoon (2.5 g) vanilla extract, and 1 teaspoon (0.5 fl oz) baking powder. Preheat the oven to 375 ?F (191 C) and grease an 8 x 8-inch cake pan with non-stick cooking spray. Cut the pineapple in half lengthwise and scoop out the seeds. Place the slices in the prepared pan. Bake the cake for 20 to 25 minutes or until the top is golden brown. Serve warm or at room temperature.