Vegan Pineapple Upside-Down Cake
Posted: 03/03/22
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Vegan pineapple upside down cake is going to be your go to vegan dessert recipe. This easy to make cake is topped with pineapple, maraschino cherries and brown sugar. A perfect sweet ending to a delicious meal.
What Makes This Recipe So Good
- Despite being completely dairy- and egg-free, this incredible vegan cake isn’t dry or crumbly at all. Thanks to your favorite non-dairy milk and vegan butter, every bite is tender and moist, just like you’d hope it would be.
- Honestly it only uses a few ingredients, but they deliver SO MUCH flavor! Tangy pineapples (and pineapple juice), sweet maraschino cherries, and rich brown sugar create a perfectly-balanced tropical dessert.
- This recipe’s so easy, you don’t even need a mixer! All you’ll need is a trusty mixing bowl and silicone spatula or whisk. Feel free to drag your hand mixer out of the cabinet if you prefer it, though.
Key Ingredients
Canned Pineapple Slices – I love fresh pineapple as much as the next person, but canned pineapple is just so easy. You don’t have to wonder if you chose the right pineapple, no pressure of using the pineapple before it goes bad, no coring or cutting involved… Plus you’ve got the pineapple juice you need for the cake batter right there in the can!
Non-Dairy Milk – Which one you use is totally up to you! Almond, cashew, and coconut milk all work well. I like to use coconut milk in pineapple upside-down cake for that very slight tropical flavor, but you do you! I also opt for an unsweetened “milk” just so the cake isn’t too over-the-top sweet.
Chef’s Tips
- Make sure the cake is almost completely cooled before you try to remove it from the pan. If it’s not cooled, you risk the toppings moving around. If it’s too cool, though, you risk them sticking to the pan. Don’t worry, though. If it does move or stick, you can gently put it back in place with a silicone spatula.
- How do you easily remove a pineapple upside-down cake from the pan? Take it out of the oven and let it rest 15-20 minutes or so, then place a large plate or even a cutting board over the open side of the pan. Put one hand on top of the plate to hold it in place, and put your other hand under the center of the cake pan. In one swift, quick motion, rotate your arms so the plate is now beneath the cake pan, and you’re holding the cake pan down on top of the plate. Set the plate down on the counter, give the pan a couple of taps, and gently (slowly) lift the cake pan up while wiggling it back and forth a little.
- If you somehow manage to have leftover cake, I recommend refrigerating it in an airtight container for maximum freshness. You can easily reheat it in the microwave or oven if you prefer your cake warm. You can also keep it at room temperature in an airtight container, but it won’t keep as long or stay as fresh.
More Vegan Recipes You’ll Love
- Perfect Vegan Pound Cake
- Vegan Coffee Cake with Streusel Topping
- Vegan Peach Cobbler
- Classic Southern Vegan Banana Pudding
- Fluffy Vegan Marshmallows
Vegan Pineapple Upside Down Cake
Vegan pineapple upside down cake is going to be your go to vegan dessert recipe. This easy to make cake is topped with pineapple, maraschino cherries and brown sugar. A perfect sweet ending to a delicious meal.
slices
Ingredients
For the Sweet Pineapple Glaze
- ¼ cup vegan butter melted
- ½ cup brown sugar
- 6-8 slices canned pineapple patted dry; juice reserved
- 15-20 maraschino cherries
For the Pineapple Cake
- 2 cups all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- ½ cup vegan butter melted
- ½ cup non-dairy milk almond, cashew, or coconut; unsweetened
- ½ cup pineapple juice from can of pineapple slices
- ½ cup white sugar see Notes
- ½ cup brown sugar
Optional Toppings
- vegan whipped cream
- additional maraschino cherries
Equipment
- 8-inch cake pan
- Parchment paper
- Medium bowl
- Large bowl
Instructions
- Preheat oven to 350° Fahrenheit. Line cake pan with parchment paper.
For the Sweet Pineapple Glaze
- Pour melted butter in bottom of cake pan and swirl butter around some to coat sides of pan.
- Sprinkle brown sugar over butter in one even layer, then arrange pineapple slices on top of brown sugar, being careful not to overlap slices.
- Place maraschino cherries as needed to fill any gaps between pineapple slices. Transfer cake pan to fridge and prepare cake batter.
For the Pineapple Cake
- In medium-sized bowl, mix together all-purpose flour, baking powder, and salt until thoroughly combined. Set aside.
- In large bowl, whisk together melted butter, non-dairy milk, pineapple juice, and sugars.
- Slowly add flour mixture to large bowl in increments, making sure to thoroughly combine ingredients before adding more flour. Once ingredients are fully incorporated and batter is formed, remove cake pan from refrigerator and pour cake batter over pineapple and cherries.
- Place cake pan in preheated oven. Bake 45 to 50 minutes, or until toothpick (or butter knife) inserted in center of cake comes out clean or with few crumbs.
- When fully baked, remove cake pan from oven and set aside to cool for 20 minutes. After 20 minutes, carefully invert pan onto plate or cutting board and gently remove cake pan. Slice cake and serve with whipped cream and additional cherries if desired.
Notes
- White Sugar: Some sugars are processed with bone char, making them not-vegan. Make sure the sugar you use is 100% vegan-friendly.
- To Remove Cake From Pan: Place plate or cutting board over open side of pan. Put one hand on top of plate to hold it in place, and put other hand under center of cake pan. In one swift, quick motion, rotate your arms so plate is now beneath cake pan, and you’re holding cake pan down on top of plate. Set plate down on counter, give pan a couple of taps, and gently (slowly) lift cake pan up while wiggling it back and forth a little.
- Leftovers: Refrigerate in an airtight container for maximum freshness. Reheat in microwave or oven if desired.
Nutrition Information
Serving: 1slice, Calories: 450kcal, Carbohydrates: 78g, Protein: 4g, Fat: 14g, Saturated Fat: 4g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 6g, Trans Fat: 1g, Sodium: 319mg, Potassium: 168mg, Fiber: 2g, Sugar: 52g, Vitamin A: 843IU, Vitamin C: 7mg, Calcium: 107mg, Iron: 2mg, Net Carbs: 76g
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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