Go Back
–+ servings
Close-up, 3/4 angle shot of a vegan pineapple upside down cake on a white table.

Vegan Pineapple Upside Down Cake

easyhealthyrecipes.com/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.
Prep: 15 minutes
Cook: 1 hour 30 minutes
Cool: 20 minutes
Total: 2 hours 5 minutes
Recipe makes approximately 8 slices

Equipment Needed

  • 8-inch cake pan
  • Parchment paper
  • medium bowl
  • Large bowl

Ingredients Needed

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

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.
    Pineapple rings and maraschino cherries in bottom of cake pan on white table.

For the Pineapple Cake

  • In medium-sized bowl, mix together all-purpose flour, baking powder, and salt until thoroughly combined. Set aside.
    Dry pineapple upside-down cake ingredients in large glass mixing bowl on white table.
  • In large bowl, whisk together melted butter, non-dairy milk, pineapple juice, and sugars.
    Butter, almond milk, white sugar, and brown sugar mixed together in large glass mixing bowl.
  • 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.
    Pineapple cake batter poured on top of pineapple slices in an 8-inch cake pan.
  • 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.
    Round pineapple upside-down cake on parchment paper sitting on cutting board.

Recipe 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 Info (Approximate)

Serving: 1slice | Calories: 450kcal | Protein: 4g | Fat: 14g | Saturated Fat: 4g | Trans Fat: 1g | Total Carbs: 78g | Fiber: 2g | Sugar: 52g | Net Carbs: 76g | Vitamin C: 7mg | Sodium: 319mg | Potassium: 168mg | Calcium: 107mg | Iron: 2mg