Step 1

Preheat the oven to 350º F. Set the oven rack in the middle of the oven.

Step 2

In a large mixing bowl, combine the flour, baking soda, baking powder, sugar, and salt. Whisk to blend.

Step 3

In a smaller bowl, whisk the eggs, non-dairy milk, melted butter, pineapple juice, and vanilla extract.

Step 4

Pour the wet ingredients into the dry ingredients and mix gently until the two are just barely mixed. Let the batter sit for 15 minutes while you make the brown sugar butter mixture.

Step 5

In a small saucepan, add the butter and brown sugar. Heat on low heat until the sugar is completely melted. Whisk often to prevent burning. Cook for 1-2 additional minutes and remove from the heat.

Step 6

Spray a 9-inch cake pan with oil. (If you use a springform pan, you must have a pan below it in case the sugar mixture leaks out the bottom a little.)

Step 7

Line the pineapple rings in the pan and add a raspberry or two to each center.

Step 8

Pour the brown sugar butter mixture over the pineapple rings. Top with the cake batter. Use a large spoon to spread the cake batter out evenly.

Step 9

Bake the cake for 30 minutes until done. To test to see if it has finished baking, insert a toothpick into the middle of the cake. If the toothpick comes out clean, the cake is finished baking. If you see batter or crumbs, the cake needs to be baked longer.

Step 10

Remove the cake from the oven and let it sit in the pan for 5 minutes.

Step 11

Place a large round plate over the top of the cake and quickly (and carefully) inver the cake so it comes out on the plate.

Step 12

Serve warm or allow the cake to cool to serve.