Name: Vegan Pineapple Upside-Down Cake
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Ingredients: 1/4 cup melted non-dairy butter ((I used Earth Balance)); 1/2 cup packed light brown sugar ((I made my own to make it vegan)); 20 ounces sliced pineapple (, drained (reserve the juice!)); 15-20 maraschino cherries; 1/2 cup coconut milk ((or your favorite non-dairy milk)); 1 1/2 cups all-purpose flour; 1 cup granulated sugar ((make sure it's vegan)); 1 teaspoon baking soda; 1/2 teaspoon salt; 1/2 teaspoon cinnamon; 1/3 cup oil; 1 tablespoon white vinegar; 1 teaspoon vanilla extract; 1 teaspoon Fleur Di Sicilia flavoring

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This Vegan Pineapple Upside-Down Cake is so moist and pretty! It is soft and tender with a gooey brown sugar topping with baked pineapples for that burst of natural sweetness. Plus, it’s so easy to make you don’t need your mixer!

Easy Pineapple Upside-Down Cake

This vegan pineapple upside-down cake is so moist that your non-vegan friends won’t even notice that it’s dairy free. Once you take a bite of those caramel-y golden bites of sweet pineapple and dive into the tender vanilla cake, your guests will be in paradise!

It’s been a while since I shared a vegan cake recipe, and with summer almost here (well, for many of us, the temperatures are in full summer mode!) this seemed like the perfect time to share my pineapple upside down cake recipe from scratch.

The first time I made this cake it was a hit, and since then I’ve wanted to share the version with the bright maraschino cherries. This homemade pineapple upside-down cake reminds me of parties growing up. Mom used to make the traditional dairy version, but now that we have a dairy-free family member, there will be more vegan recipes shared here!

This is a beauty of a cake that’s made without dairy or eggs, but it’s so similar to the traditional dairy version. Even better, it’s not complicated at all to put together. You can make the whole thing by hand with a spoon or a whisk!

Ingredients for Pineapple Upside-Down Cake

To make this easy pineapple upside down cake recipe, you’ll need:

Non-dairy butter
Light brown sugar
Canned sliced pineapple
Maraschino cherries
Coconut milk
All-purpose flour
Granulated sugar
Baking soda
Salt
Cinnamon
Vegetable oil
White vinegar
Vanilla extract
Fleur de Sicilia Flavoring

How to Make Vegan Pineapple-Upside Down Cake

If this is your first time making a homemade pineapple-upside down cake, don’t be afraid. It’s all made by hand and it’s not difficult to put together this beautiful and festive cake.

Preheat oven 350 degrees F.
Spread a mixture of melted vegan butter and sugar in the bottom of a 9-inch springform cake pan.
Arrange the pineapple slices on the bottom of the pan, then place the cherries wherever they fit.
To make the cake batter, combine the pineapple juice, oil, and vanilla in a bowl and set aside.
Mix flour, sugar, baking powder, and salt in another bowl. Add the pineapple mixture and mix to form a batter.
Pour the batter into the prepared cake pan.
Bake until a toothpick inserted in the center comes out clean.
Remove the cake from the oven and allow it to cool for about 10-15 minutes before inverting the cake on a serving platter.

How to Flip a Pineapple Upside-Down Cake

Let the cake cool. Allow your pineapple upside-down cake to cool for 10-15 minutes before trying to flip it. If any of the cake has baked into the edge of your pie plate or cake pan, gently loosen the edges with a knife.

Place a serving platter over the pan. Place your cake platter (or any plate that’s larger than your pineapple upside-down cake) over the pan. Note that the plate surface should be facing your vanilla cake layer.

Grip the pan firmly. Using oven mitts, carefully and firmly grip both the sides of the cake platter and the cake pan.

Quickly flip the pan. Carefully but quickly flip everything over so that the bottom of the cake pan is facing upwards, then set down your cake platter and very carefully remove the cake pan. The pan is still very hot, so don’t try to do it without oven mitts or something to protect your hands.

How to Store Pineapple Upside-Down Cake

This vegan pineapple upside-down cake should be stored in an airtight container in the fridge. It’ll stay fresh for up to 3 days.

Tips for Making Vegan Pineapple Upside-Down Cake

If you’re following a strict vegan diet, be sure to use vegetable-dyed maraschino cherries to ensure they are truly vegan (some regular maraschino cherries are not vegan).

You’ll also want to double check that your granulated sugar is certified vegan. Some sugars aren’t vegan due to the way they’re processed. Just something to look out for!

This vegan pineapple upside-down cake is best warm, so don’t wait too long to dig in after inverting the pan.

More Easy Cake Recipes:

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Vegan Pineapple Upside-Down Cake

This Vegan Pineapple Upside-Down Cake is soft and tender, with a gooey brown sugar topping and baked pineapples for that burst of natural sweetness.

Prep Time10 mins

Cook Time35 mins

Total Time45 mins

Course: Dessert

Cuisine: American

Keyword: cake, pineapple

Servings:

Author: Lora

Ingredients

For the topping:

1/4 cup melted non-dairy butter (I used Earth Balance)
1/2 cup packed light brown sugar (I made my own to make it vegan)
20 ounces sliced pineapple , drained (reserve the juice!)
15-20 maraschino cherries

For the cake:

1/2 cup coconut milk (or your favorite non-dairy milk)
1 1/2 cups all-purpose flour
1 cup granulated sugar (make sure it's vegan)
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/3 cup oil
1 tablespoon white vinegar
1 teaspoon vanilla extract
1 teaspoon Fleur Di Sicilia flavoring

Instructions

Preheat oven 350 degreesF. Lightly spray the sides of a cake pan or pie plate.
Pour 1/2 cup juice off can of pineapple into 1 cup measuring cup-measure. Add coconut milk to make 1 cup; set aside.

Make the topping:

Place 1/4 cup of melted non-dairy butter into a 9-inch springform cake pan (or a 9-inch pie dish or a 9x2-inch [deep dish] round cake pan). Make sure it is a deep pan.
Sprinkle with 1/2 cup of light brown sugar (I made my own vegan brown sugar).
Top with pineapple slices (reserving the juice for the batter) and place cherries in the center of each pineapple slice — or wherever they fit. See my photo for a visual. Set aside.

Make the cake:

In a large bowl, combine flour, sugar, baking soda, salt and cinnamon.
In a separate bowl, combine the pineapple juice mixture, oil, vinegar, vanilla and Fleur di Sicilia (omit if you don’t have it).
Quickly mix wet ingredients into dry, stirring to combine ingredients well and get out the big lumps.
Pour batter on top of the pineapple/cherries. Smooth out with a spatula.
Bake for 30-35 minutes, or until golden on top and a toothpick inserted in the center comes out clean. (Baking time will depend on pan size).
Remove the cake from oven, allow to cool for about 10-15 minutes before inverting cake on a serving platter. Use a knife to loosen cake from the side of the cake pan if it is sticking.