Vegan Pineapple Upside Down Pound Cake

1. Preheat oven to 350°F. Grease and flour a bundt or cake pan.
2. In a large bowl, cream sugars, vegan butter, and oil for 5 minutes until light and fluffy.
3. Add applesauce and vanilla; mix until just combined.
4. In a separate bowl, whisk flour, spices, baking powder, baking soda, nutmeg, and salt.
5. Combine dry ingredients into wet, mixing slowly. Add vegan buttermilk and mix until just combined.
6. Line your pan with brown sugar, and place cherries and pineapple rings at the bottom of the pan. Spoon batter into pan. Bake about 50 minutes or until a toothpick comes out clean.
7. Cool the cake in pan for 5 minutes, loosen edges, invert onto a plate, and cool completely. Sprinkle powdered sugar if desired.