Vegan pineapple upside down cake is here! And I am thrilled about it.
It’s a gorgeous cake that can be made any time of year since you use canned pineapple, and it has a wonderfully rich flavor that almost tastes a bit like a little something something (ahem, I mean something boozy) has been added. But there isn’t any booze. Just delicious pineapple flavor.
Pineapple juice is added to the cake batter and you have brown sugar caramelizing on the top with those pineapple slices and cherries and the result is really spectacular.
How to make a vegan pineapple upside down cake
This cake is so easy! You don’t even need a mixer as there is no frosting.
You start off by melting some vegan butter and then pour that out onto the bottom of a 9 inch cake pan (sprayed with non-stick spray).
Then you sprinkle on some brown sugar and then layer slices of pineapple along the bottom of the cake pan. I cut some slices in half and then put the half slices up the sides of the cake pan as well.
Place maraschino cherries everywhere you can find a gap.
The cake itself is a simple single layer vanilla cake. I adapted the recipe from our vegan vanilla cake.
That gets poured over the top of the pineapple slices and smoothed out and then you bake the cake for around 55 minutes.
Top tips for making a vegan pineapple upside down cake
Use canned pineapple slices. Not only is this easier, but you will get more consistent results. If you use fresh pineapple slices, they will tend to release more moisture during the baking process which can affect your outcome.
Also, when you use canned pineapple you can also just use the juice from the can in the cake batter, whereas if you use fresh pineapple you will need to buy pineapple juice separately.
Don’t use parchment paper to line the bottom of your cake pan, just spray the cake pan with non-stick spray. Parchment paper will interfere with your pineapple topping and trap some of the caramelized brown sugar. I tried it that way in one of my recipe tests and I don’t recommend it.
Cover the cake with foil after it has been baking for 30 minutes to prevent over-browning.
My 9 inch cake pans are quite deep so I only had to loosely cover the top with foil and didn’t need to ‘tent’ it with foil. If your cake pans are more shallow, then tent with foil so that the foil doesn’t touch the top of the cake and interfere with the baking.
Tenting just means to create a sort of tent shape over the top, instead of having the foil flat across the top of the cake pan.
Let it cool for around 10 minutes after it has come out of the oven and then do the flip.
Doing the flip!
The flip can be the trickiest part of the entire cake making process!
Basically you want to put a plate or cake stand on top of the cake pan and then flip it so that you have your cake pan upside down on top of the plate or cake stand.
Leave it for a few seconds as you want all that brown sugar to drip down over your cake, and then remove the cake pan and there’s your pineapple upside down cake!
The part I found tricky is that in doing the flip, sometimes you fail to hold the two things (cake pan and plate or cake stand) in the same position while flipping. On one of my test versions I ended up with a cake that was not at all in the center of the plate but rather all the way over on one side of the plate!
And let me tell you, once you’ve done the flip that cake is NOT moving. Where it lands is where it’s gonna stay.
Hahaha, this cake does not co-operate when you try to move it. So take a breath, visualize the perfect flip in your mind and then go for it.
Can I make this vegan pineapple upside down cake gluten-free?
If you want to make this cake gluten-free you can use our recipe for gluten-free vegan vanilla cupcakes for the 9 inch single cake layer.
The only adjustment you would make to that recipe is to use 3/4 cups (180ml) of non-dairy milk instead of 1 cup and add in 1/4 cup (60ml) of pineapple juice.
This is why you’ll love this vegan pineapple upside down cake:
- It’s rich
- Moist
- Fruity
- Gorgeous
- Full of flavor!
This cake is at it’s best when totally fresh and still warm from the oven! Serve it as is or with some vegan vanilla ice cream!
Keep leftovers covered in the fridge. You can cut a slice and warm it gently in the microwave if you prefer it warm, or just serve it cold. Consume within 3 days.
Want more delicious vegan cake recipes?
We have got you covered! Here’s some of our favorites:
- Vegan Chocolate Cake
- Vegan Coffee Cake
- Vegan Lemon Cake
- Vegan Red Velvet Cake
- Vegan Pound Cake
- Vegan Pumpkin Cake
Let us know what you think of this vegan pineapple upside down cake in the comments and please rate the recipe as well!
And while you’re here, sign up to our email list for a delicious vegan dinner recipes ebook (entirely free) and to be the first to know when new recipes are posted to the blog.
Vegan Pineapple Upside Down Cake
- Prep Time: 15 mins
- Cook Time: 55 mins
- Total Time: 1 hour 10 minutes
- Yield: 8
Print Recipe
Pin RecipeDescription
Gorgeously fruity vegan pineapple upside down cake. This single layer 9″ cake is moist and rich and topped with pineapple, cherries and caramelized brown sugar.
Ingredients
For the Topping:
- 1/4 cup (56g) Vegan Butter (Melted)
- 1/2 cup (100g) Brown Sugar
- 10–12 Pineapple Slices (Canned)
- 15–20 Maraschino Cherries
For the Cake:
- 1 and 3/4 cups (220g) All Purpose Flour
- 1 cup (200g) White Sugar
- 1 tsp Baking Soda
- 1/2 tsp Salt
- 3/4 cup (180ml) Soy Milk*
- 1/4 cup (60ml) Pineapple Juice (reserved from the can or use fresh)
- 2 tsp Vanilla Extract
- 1/3 cup (80ml) Extra Virgin Olive Oil*
- 1 Tbsp White Vinegar*
Instructions
- Spray a 9-inch cake pan with non-stick spray.
- Melt the vegan butter and then pour it out into the bottom of the cake pan and spread it around so it lines the bottom evenly.
- Sprinkle the brown sugar over the melted butter and spread it around evenly.
- Then layer the pineapple slices along the bottom. Cut some slices in half and use those to go up along the sides (see our photo).
- Place maraschino cherries everywhere you find a gap.
- Set the prepared cake pan aside while you prepare your cake batter.
- Preheat the oven to 350°F (180°C).
- Sift the flour into a mixing bowl and add the white sugar, baking soda and salt and mix together.
- Then add in the soy milk, pineapple juice, vanilla, oil and vinegar and whisk together with a hand whisk until just combined.
- Pour out over the pineapple slices and smooth down with the back of a spoon.
- Place into the oven and bake for 55 minutes. Bring it out at the 30 minute mark and cover loosely with foil and return to the oven for another 25 minutes. The foil will prevent it from over-browning.
- It’s ready when a toothpick inserted into the center of the cake comes out clean (don’t push it too far down or you’ll hit the base and then the toothpick won’t come out clean even if it is ready).
- Let the cake cool for 10 minutes before inverting it onto a plate or cake stand.
- To flip it, place a plate or cake stand against the cake pan and then flip it so that the cake pan is upside down on top of the plate or cake stand. Let it sit for a few seconds for the caramelized brown sugar to run down over the sides of the cake, and then lift the cake pan off.
- Slice and enjoy.
Notes
*Almond milk can be used instead of soy milk.
*You can use a different vegetable oil like canola if you prefer.
*Apple cider vinegar can be used instead of white vinegar.
- Category: Dessert, Baking
- Method: Bake
- Cuisine: Vegan
Nutrition
- Serving Size: 1 Slice (of 8)
- Calories: 441
- Sugar: 52.7g
- Sodium: 358mg
- Fat: 13.7g
- Saturated Fat: 3g
- Carbohydrates: 75.9g
- Fiber: 1.9g
- Protein: 4.3g
Keywords: vegan pineapple upside down cake
Cap'n Dave says
November 7, 2018 at 2:18 pmI’ll be getting some bakeware later this year (or early next year) and most assuredly making this! Pineapple upside-down cake is quite possibly my most favorite dessert dish (and the only real CAKE of cakes that I care for…yeah, I’m a pie guy).
Alison Andrews says
November 7, 2018 at 8:34 pmHaha awesome! Hope you love it! 🙂
Susan says
March 7, 2019 at 1:57 amIs sweetened pineapple used or natural unsweetened juice?
★★★★★
Alison Andrews says
March 7, 2019 at 9:55 amI used canned pineapple slices and used the juice left over from the can. It’s just fruit juice, no added sugar. But either way would work out fine.
Susan says
March 9, 2019 at 1:41 pmI’m baking it now. Lots of oil accumulating on the edge. Hope I didn’t measure wrong. Hope it’s successful so I can bring to potluck today. I know, what a time to try a new recipe. I want mine to look like yours.
★★★★★
Alison Andrews says
March 9, 2019 at 2:21 pmHi Susan, I hope it works out great! I think what you’re reporting is just the normal melted sugar/vegan butter from the bottom of the pan bubbling up the sides as it bakes, all totally perfect for this cake! Best of luck! 🙂
Mandy says
November 7, 2018 at 8:33 pmThis is my favorite cake! And I am so happy I can make it vegan! Thanks for this amazing recipe. 🙂
★★★★★
Alison Andrews says
November 7, 2018 at 8:35 pmYay for making all the cakes vegan! 😊
Anza says
November 22, 2018 at 2:39 amI really love your cake recipes, everyone is always surprised how I can make cake without eggs or egg replacer like flax or apple sauce.
Thank you so much for sharing your recipes I love them a lot!
★★★★★
Alison Andrews says
November 22, 2018 at 1:03 pmHi Anza, I am thrilled to hear that! Thanks you so much! 🙂
Amber says
December 2, 2018 at 12:00 amAmazing! The family ate the whole cake the night I made it. Served it again with Thanksgiving.
★★★★★
Ashley says
December 4, 2018 at 10:36 amCan you use this recipe an just substitute the pineapple for star fruit (cambola) and just try using a different type of juice( like orange) do you think that would work?
( I just have so much star fruit on hand and really wanted to try an upside down cake but all the recipes I’ve found aren’t vegan :(… ) asking for your professional advice here.. what do you think
Alison Andrews says
December 5, 2018 at 11:48 amI think it would probably be fine, since star fruit is also used to make upside down cakes, I think if you followed the directions of those other cakes in how to add the star fruit slices, and then used this recipe, it would work great! 🙂
Ashley says
December 5, 2018 at 2:30 pmAlright, thank you :)!
Alexis says
December 17, 2018 at 1:24 amHi! Is there any way to add alcohol to this recipe? I have some malibu pineapple upside down cake I am dying to try inside it. If so, how much would you suggest adding?
Thank You!
★★★★★
Alison Andrews says
December 17, 2018 at 2:19 pmHi Alexis, if I was going to try adding alcohol to this I would replace some of the soy milk with the alcohol. The amount would be up to you! Probably 1/4 to 1/2 cup. I must just warn you though that I have personally not had success in adding alcohol to cakes (before baking). It has been a mystery why it doesn’t work, but whenever I have tried it I have had a problem with the cake being too crumbly. All I could ever find out was that alcohol changes the texture of a cake, I could not find out how to fix it. So it’s worth a try but definitely test it first. 🙂 I do agree this cake would be GREAT with alcohol added, so if you try it and it works out, please let us know. 🙂
M H says
December 17, 2018 at 7:11 pmThat looks quite interesting to try. Do you think it is possible to replace the all purpose flour with oats flour?
& if yes, what is the equivalence of 1 cup all purpose flour?
Thank you!
★★★★★
Alison Andrews says
December 18, 2018 at 9:33 amNo I don’t think it’s possible, I have recommendations in the post for if you want to make it gluten-free. 🙂
Ashley says
December 21, 2018 at 1:39 pmTried it with starfruit cut 1/4 in thick
Used 1/3 juice 1/4 coconut oil 1/3-1/2 light brown sugar over the fruit in greased pan ( even cut smaller chunks for the side)
Cooks for about 55-1hr10to15 min depends on how done you want it uncovered
Same cake recipe and everything else
😉 ‘‘tis a busy season
Hope you enjoy
Oh and those little cherries everywhere (some cut in half)xD
Alison Andrews says
December 21, 2018 at 1:47 pmSounds wonderful! Thanks so much for updating us, so glad it worked out! 🙂
Rubi says
January 18, 2019 at 10:38 pmI have tried the recipe, it was amazing, like you said trickiest part was flipping it. I love your cakes they are always a hit.
★★★★★
Alison Andrews says
January 19, 2019 at 9:30 amSo happy it was a success Rubi! Yes, it’s definitely tricky to flip it but so glad it worked out. Thanks for the awesome review. 🙂
Jon J says
January 30, 2019 at 6:44 pmGreat recipe. Thanks for posting it. Highly recommend it.
★★★★★
Alison Andrews says
January 31, 2019 at 10:34 amThanks Jon! 🙂
Blueberry says
February 17, 2019 at 6:58 pmMe and my mum just made this and it turned out great!! I haven’t been vegan that long so it’s so nice to have an easy to follow recipe that comes out looking and tasting lovely 😊
★★★★★
Alison Andrews says
February 18, 2019 at 12:09 pmOh wow, it looks amazing on instagram! Thanks so much for sharing and the awesome review! 🙂
Shirley Frisch says
March 3, 2019 at 8:53 pmJust made the pineapple upside down cake. Only had a small can of crushed pineapple on hand so I used that. Turned out onto the plate easily. Just tried a tiny slice. Warm and delicious. Hope my family likes it!
★★★★★
Alison Andrews says
March 5, 2019 at 11:11 amSo glad to hear it worked out great and was easy to flip too! Thanks so much for the awesome review. 🙂
Vivi Belle says
March 14, 2019 at 7:04 pmWe don’t really like maraschino cherries, so would it be possible to use fresh, or just leave them out entirely? How much flavor to they contribute to the cake?
Alison Andrews says
March 15, 2019 at 10:19 amHi Vivi, fresh cherries may be fine. My only worry would be that they have a higher water content so I would hope they don’t make the cake soggy. Otherwise if you don’t like them, you can definitely try it without them! All the best! 🙂
ALICE WEST says
April 7, 2019 at 8:07 pmSorry, I’m changing the recipe only because I have to use what is on hand and I can’t easily go to a store. Although I haven’t made cake yet (and I’m sure it will be amazing) I made my own candied cherries from frozen. The cherries are draining for an hour now, after reducing liquid on stove, and then will use for cake. I see your advice about canned pineapple vs fresh. Fresh is all I have so will drain well and keep in mind canned would be best. Candied cherries and syrup is easy with water, sugar, lime/lemon, and a dash of almond or vanilla once off stove. Plenty of recipes for online. I only have whole wheat flour, not all purpose, and will fluff with a fork instead of sifting. Will report back.
★★★★★
Alison Andrews says
April 8, 2019 at 2:27 pmHope it worked out great! 🙂
Parul Mehta says
March 26, 2019 at 3:52 pmWhat an amazing recipe! Turned out to be as pretty as it looks in the picture and delicious too. I did not have maraschino cherries so used dried cranberries and it worked. My friends loved it.
★★★★★
Alison Andrews says
March 27, 2019 at 10:57 amWonderful to hear that! Thanks so much for sharing and so glad it worked great with dried cranberries, that’s really helpful to know. 🙂 Thanks for the awesome review!
Erin says
April 1, 2019 at 1:11 amAny idea how long to bake if I make cupcakes? Our 5 year old twins saw pineapple upside down cake on Kids Baking Championship and really want to try it but we have egg and dairy allergies so we are so excited to find a vegan recipe!!
Alison Andrews says
April 1, 2019 at 10:27 amHi Erin! I am not sure of the baking time but it would be faster! I know that’s not a huge help, hahaha! I haven’t tested this as cupcakes so not entirely sure and because of the pineapple it would take a little longer than the average cupcake. I would probably check them at 30 minutes and then keep checking every 5 minutes thereafter. All the best and hope they come out great! 🙂
Kathy says
April 11, 2019 at 2:10 amCan I use rice milk? …that’s all I have on hand. Thank you in advance
Alison Andrews says
April 11, 2019 at 8:37 amHi Kathy, that should be perfect! 🙂
Kathy says
April 15, 2019 at 1:03 pmTurned out amazing! My daughter said it was the best cake ever! Everyone loved it! Thank you
Alison Andrews says
April 16, 2019 at 9:25 amAwesome! So happy to hear that! xo
Kathy Evans says
April 30, 2019 at 6:23 pmI want to make this cake in 9×13 pan. It is all I have. Is there an adjustment for recipe. Thanks. Kathy.
Alison Andrews says
May 1, 2019 at 9:15 amHi Kathy, you could try use the recipe for our vegan vanilla sheet cake as the cake part of it, and then just increase the pineapple slices/cherries so that the base is properly covered. I’m not sure if the vegan butter/sugar mix might need to be increased as well, you’d have to play it by ear.