This delicious vegan pineapple upside down cake is moist, rich and topped with pineapple, cherries and caramelized brown sugar.
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 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 round 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.
Recipe Tips
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.
Make It 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 round single cake layer.
The only adjustment you would make to that recipe is to use ¾ cups (180ml) of non-dairy milk instead of 1 cup and add in ¼ cup (60ml) of pineapple juice.
Storing Tips
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.
It is also freezer friendly for up to 3 months. The best method is to wrap and freeze individual slices.
More Delicious Vegan Cake Recipes
- The Most Amazing Vegan Chocolate Cake
- Vegan Coffee Cake
- Vegan Lemon Cake
- Vegan Strawberry Cake
- Vegan Carrot Cake
- Vegan Victoria Sponge
Did you make this recipe? Be sure to leave a comment and rating below!
Vegan Pineapple Upside Down Cake
Ingredients
For the Topping:
- ¼ cup Vegan Butter (56g) Melted
- ½ cup Light Brown Sugar (100g)
- 10-12 Slices Pineapple Canned
- 15-20 Maraschino Cherries
For the Cake:
- 1 ¾ cups All Purpose Flour (220g)
- 1 cup White Granulated Sugar (200g)
- 1 tsp Baking Soda
- ½ tsp Salt
- ¾ cup Soy Milk (180ml) or other non-dairy milk
- ¼ cup Pineapple Juice (60ml) reserved from the can or use fresh
- 2 tsp Vanilla Extract
- ⅓ cup Canola Oil (80ml) or other vegetable oil
- 1 Tbsp Distilled White Vinegar or Apple Cider Vinegar
Instructions
- Spray a 9-inch round 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
- 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.
- It is also freezer friendly for up to 3 months. The best method is to wrap and freeze individual slices.
Rachelle says
My good friend made this recipe for my birthday party last night and every bit of it was devoured. So delicious!!! Thanks for sharing the recipe! I’m going to have to make one now too! ????
Alison Andrews says
Awesome! Thanks Rachelle! 🙂
TJ says
I am making it vegan and a second one gf for my husbands bd tomorrow. I am also surprised to see a comment from a Rachelle on January 12, I have a Rachelle and her bd was 2 weeks ago!
Martha says
Just made this tonight and its absolutely delicious. Better than any of the ones i made before going vegan. Been loving making your recipes recently! X
Alison Andrews says
Thanks Martha! 🙂
kit says
Hi, I’m curious about the white sugar? Why white and not some other kind? White sugars are usually not vegan.
Also, I’d like to use this as the base for my Christmas Rum Cake. I’m thinking I could replace the pineapple juice with rum. *hiccup 🙂
Alison Andrews says
Hi Kit, it’s only in the USA that ‘some’ companies still use an outdated processing system with bone char. Most sugars in the UK and elsewhere are already vegan. Even in the USA it’s easy to find white sugar that isn’t processed in this way. I haven’t tried this with rum! Let us know how it goes if you do try it. 🙂
Laurie says
Luxardo…sorry, I missed the link! Thanks much for the tip!
Alison Andrews says
No problem! Hope it all works out great! 🙂
Laurie says
I can’t seem to find vegan maraschino cherries. Do you think fresh cherries would work?
Alison Andrews says
Hi Laurie, I think it could be done with fresh cherries. Otherwise you could even leave them out altogether. Otherwise not sure where you’re based, but the Luxardo brand of maraschino cherries (available from Amazon and linked in our ingredients list) is vegan. 🙂
Taylor says
I doubled this for my dad’s 70th birthday party and baked it in two 9 inches round pans. It was delicious and loved by all! My dad and his siblings all agreed it was as good as my grandmothers version, which was not vegan. My son is allergic to dairy and eggs so I am thankful for you recipe which allowed everyone to enjoy pineapple upside down cake together!
Alison Andrews says
Wonderful! So happy to hear it was a success! Thanks for the great review! 🙂
Natalie says
Hi I haven’t made this yet but have a fully ripened fresh pineapple ready to go…
Can I use fresh and if so how? Thanking you kindly, Natalie
Alison Andrews says
Hi Natalie, canned pineapple gives the most consistent results and is what we recommend in this recipe, you can use fresh but they can have a higher moisture content so it can affect the outcome.
Delanii says
SO yummy!!! I made it for my son this afternoon. He / We all loved it. My son wants me to make it again for his birthday next month. ????. Any advice as to the recipe quantities to serve 36x 4-7yr old kids? TIA.
Alison Andrews says
So glad you liked it! Oh wow, I would probably say just to make about 4 separate cakes in that case! All the best! 🙂
Cheryl says
Pineapple upside down cake was my dad’s favorite and he also loved cherries. When he moved in with me this summer, I promised to make him one for his birthday. Unfortunately, he was very sick and died not long after. Tomorrow is his birthday, so to honor him, I found this recipe to try and made it today. My sister and I enjoyed this fabulous cake so much as we remembered our dad. It is certainly a keeper and will always be a special recipe to us. Thank you for sharing your talent with the rest of us. ❤️
Alison Andrews says
Hi Cheryl, so sorry for your loss and thank you so much for sharing this with us. I’m so glad you and your sister enjoyed the cake. xoxo
Maria says
Wow this took me back to being at school 40 years ago. We used to make it in the cooking classes but a non vegan version. It came up in conversation so I had a go at it. The vegan version is far more delicious than I remember it being. Best thing I’ve baked. Used apple cider vinegar as couldn’t get white vinegar when I popped to the local shops (UK) Also lined tin with greaseproof paper instead of spray and used a cooler oven as ours is fan assisted and here we tend to include temperatures for fan assisted and non so wasn’t sure what to do. (I’m assuming you’re not UK) Ended up having to bake for extra 10 mins but no problem at all. Thanks!
Alison Andrews says
Hi Maria! So happy to hear it worked out so well! Thanks for the awesome review! I believe fan assisted would be 20°C lower temperature setting. But so glad it worked out anyway. 🙂
Domien says
Hey me and my girlfriend love this recipe. Lots of love from Belgium =)
Alison Andrews says
So happy to hear that! Thanks for the wonderful review! 🙂
Valerie says
I made this as my husband’s birthday cake. I could tell he wasn’t too excited when I told him I’d be making this for him. I followed the recipe exactly. As soon as he tried it he said, “Oh my gawd. This is the best pineapple cake I’ve ever had.” He says it’s his favorite birthday cake he’s had yet. Yay ????. FYI I left out the maraschino cherries because I’m not a fan of them. Maybe I’ll give a different type of cherry a try next time.
Also a tip, if you’re having trouble with your baking, invest in an oven thermometer; a friend recommended this and it turns out I have to set my oven at 380 just to reach 350. Apparently I’m not bad at baking.
Alison Andrews says
Hi Valerie! So happy to hear it was a hit! Awesome! And that tip is pure gold I totally agree. I use an oven thermometer all the time now as well. It is so helpful with varying ovens. 🙂
mon says
Can i use normal milk instead of of soy milk in the cake
thank you
Alison Andrews says
Sure! 🙂
Jack says
Hi,
Can I ask what the vinegar is for? It’s tricky to find vinegars I’m not allergic to, I love pineapple upside down cake and really want to try this recipe, thanks!
Alison Andrews says
Hi Jack, it reacts with the baking soda and makes the cake rise. You can switch it for lemon juice if you can’t have vinegar. 🙂
Jane says
Made this recipe it turned out GREAT! Couldn’t tell how many cakes it would make from the # of servings (probably one??) so I set up two cake pans with pineapples and cherries and when I started to pour the batter I realized I had too much for one, and figured the cake would poof up, too… so I split the batter between the two pans and it was PERFECT! And they were a big hit!!! Thanks for the terrific recipe because my husband is allergic to eggs and pineapple upside down cake is his fave but he hasn’t had it in over ten years ????
Substitutions I made: coconut oil for vegan butter and almond milk instead of soy. Turned out perfect!!!
Have you ever made this gluten-free? If so, what non-wheat flour would you recommend?
Thanks again!!!
Alison Andrews says
Hi Jane, so happy to hear you loved the recipe! Thanks for the awesome review! Yes, you can make it gluten-free, I have instructions for that in the blog post. 🙂