This Best Ever Vegan Pineapple Upside Down Cake is so soft and pretty! It is a fluffy and tender vanilla cake base 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!
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- Easy Pineapple Upside-Down Cake from Scratch
- What is a Pineapple Upside Down Cake?
- 🛒 Pineapple UpsideDown Cake Ingredients
- Equipment you need to make vegan pineapple upside down cake:
- How to make Pineapple Upside Down Cake:
- How to flip a pineapple upside-down cake?
- 🫙 How to Store Pineapple UpsideDown Cake:
- Can You Freeze Pineapple UpsideDown Cake
- 📃 Substitutions & Variations for vegan pineapple cake:
- Can you make Pineapple UpsideDown Cake ahead of time?
- ☑️ Lora's Tips for vegan pineapple upside-down cake:
- ❓ FAQ'S
- Can you freeze this dairy-free pineapple upside down cake?
- Some other easy cake recipes you'll love:
- 📖 Recipe
- Best Ever Vegan Pineapple Upside Down Cake
Indulging in a classic dessert with a plant-based twist has never been easier with this vegan pineapple upside-down cake. This recipe starts with arranging fresh or canned pineapple rings at the bottom of your prepped cake pan or cast iron skillet, so that each slice sits perfectly in a sprinkle of light brown sugar.
The sugar caramelizes beautifully as it bakes, and that means each pineapple slice bakes up surrounded by this delicious coating. For the easy cake batter, whisk together flour, baking soda, and a splash of cup pineapple juice, replacing traditional ingredients with vegan substitutes to keep everything plant-based.
It all bakes up to a soft, flavorful cake that flips out of the skillet with a golden, caramelized top of perfectly arranged pineapple slices.
It's really easy to make: start by sprinkling sugar evenly over the base of your skillet, followed by the arranged pineapple slices with the maraschino cherries in the middle of each slice.
Next, pour the batter over the pineapples, spreading the batter evenly over the fruit. Once the cake is in the oven, the magic happens. The top becomes infused with the juices and caramel, creating a sticky, sweet topping that is perfectly balanced by the light, fluffy cake underneath. If desired, serve this delightful cake with a dollop of homemade whipped cream, vegan style, to add a creamy finish to each slice.
If you like this recipe you might like my pineapple upside down cake (this is a different version) or my gluten-free peach and blackberry cake.
💖Why we love this upside down pineapple cake:
- Classic Comfort: The warm, caramelized flavors bring a nostalgic comfort to every bite.
- Vegan-Friendly: Totally dairy-free, so great for friends/family members that are dairy-free/vegan.
- Easy Preparation: A classic retro cake favorite, it comes together using canned pineapple and maraschino cherries.
- Versatility: Works beautifully with both fresh and canned pineapple, allowing you to adapt based on what's available.
- Stunning Presentation: The upside-down flip reveals a beautiful pattern of pineapple and glistening caramel that's sure to impress. This retro upside-down cake is perfect all summer long, or whenever you want a happy vegan cake.
- Delightfully Soft: The addition of pineapple juice in the batter ensures every slice is super soft and rich in flavor.
This vegan pineapple upside-down cake is not just a treat for the palate but also a feast for the eyes, making it a perfect dessert for gatherings, holidays, or a sweet end to a family dinner.
Yes, this is a happy cake!
Easy Pineapple Upside-Down Cake from Scratch
Originally posted June 2022 and updated for content July 2024. This vegan pineapple upside-down cake is so SOFT 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 since summer is 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.
📃 NOTE: Recipe card with detailed instructions are below! Print it out for later!
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!
What is a Pineapple Upside Down Cake?
A Pineapple Upside Down Cake is a classic dessert that features a topping of caramelized pineapple slices (and often maraschino cherries) arranged beautifully at the bottom of a cake pan, with a simple, sweet batter poured over them.
While the cake is baking, the pineapple becomes infused with caramel, creating a rich, sticky topping. After baking, the cake is inverted onto a serving plate, revealing the pineapple and cherries in a decorative pattern, now on top of the cake.
This cake is known for its super soft, buttery texture and the delightful contrast between the caramelized fruit topping and the light, airy cake beneath. The combination of flavors and the visually appealing presentation have made it a favorite in many parts of the world, especially for special occasions and festive gatherings.
It's a nostalgic cake often associated with mid-20th-century American cooking but with roots that go back further, showing up in earlier variations of fruit-topped cakes.
🛒 Pineapple UpsideDown Cake Ingredients
To make this easy pineapple upside down cake recipe, you'll need:
- For the Topping:
- Non-dairy butter (like Earth Balance): Provides a buttery base that helps caramelize the sugar and gives a rich flavor to the topping.
- Packed light brown sugar: Sweetens and creates a caramel layer under the pineapple when baked.
- Canned sliced pineapple, drained (reserve the juice!): Adds a sweet, tangy flavor and attractive appearance to the top (which becomes the bottom) of the cake.
- Maraschino cherries: Adds color and sweet, tart flavor, placed in the center of pineapple rings for visual appeal. Make sure the one you choose is indeed vegan.
- For the Cake:
- Coconut milk (or your favorite non-dairy milk): Adds moisture and a slight coconut flavor to the cake.
- All-purpose flour:Provides the structure and bulk of the cake.
- Vegan granulated sugar: Sweetens the cake.
- Baking soda: Acts as a leavening agent, helping the cake rise.
- Sea salt: Enhances the flavors of the other ingredients.
- Ground cinnamon Adds a warm, spicy flavor to the cake.
- Vegetable oil: You could also use coconut oil. Adds moisture and helps to bind the cake together. It also contributes to the soft texture.
- White vinegar: Reacts with the baking soda to help the cake rise and adds a slight tanginess.
- Vanilla extract: Provides a sweet, aromatic flavor that complements the pineapple.
- Fleur de Sicilia Flavoring (optional): Adds a unique citrus and vanilla flavor, enhancing the overall taste of the cake.
Equipment you need to make vegan pineapple upside down cake:
- Mixing bowl: Use whatever large bowl you have on hand to mix the cake mix together.
- Mixing spoon: If you choose to mix by hand, all you need is a mixing spoon.
- Hand or stand mixer: You could make the cake totally by hand, but use your mixer if you have one.
- 9-inch springform pan: That's the best pan to make this cake. The bottom pop out, which makes it easy to show off the beautiful design of the pineapples.
How to make 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.
- Step 1: Preheat oven 350 degrees F. Spread a mixture of melted vegan butter and sugar in the bottom of a 9-inch springform cake pan.
- Step 2: Arrange the pineapple slices on the bottom of the pan, then place the cherries wherever they fit.
- Step 3: To make the cake batter, combine the pineapple juice, oil, and vanilla in a bowl and set aside.
- Step 4: Mix flour, sugar, baking powder, and salt in another bowl. Add the pineapple mixture and mix to form a batter.
- Step 5: Pour the batter into the prepared cake pan.
- Step 6: Bake until a toothpick inserted in the center comes out clean.
- Step 7: Remove the cake from the oven and allow it to cool for about 10-15 minutes before inverting the cake on a serving platter.
When you pour the batter into the cake pan, gently spread it out with a spatula.
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 UpsideDown Cake:
- To store: 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.
Can You Freeze Pineapple UpsideDown Cake
No, I do not recommend freezing this cake. The pineapple will not freeze well and change the texture of the cake when it defrosts.
📃 Substitutions & Variations for vegan pineapple cake:
This vegan pineapple upside-down cake is a delightful treat, but you can easily customize it with various variations and substitutions to suit different tastes or what you have on hand. Here are some ideas:
Variations:
- Tropical Flavors: Add a sprinkle of shredded coconut or a mix of tropical fruits such as mango and papaya slices along with the pineapple for a tropical twist.
- Citrus Twist: Include thin slices of orange or lemon beneath the pineapple slices to add a citrusy zest to the cake.
- Spice It Up: Mix spices like nutmeg, cardamom, or allspice into the batter for a warm, spiced flavor that complements the sweetness of the fruit.
- Nutty Addition: Add chopped pecans or walnuts to the brown sugar and butter mixture for a crunchy, nutty texture in the topping.
- Rum Flavor: For an adult version, add a splash of dark rum to the pineapple juice mixture before combining it with the dry ingredients.
Substitutions:
- Butter Substitute: If you don't have non-dairy butter like Earth Balance, you can use coconut oil or another vegan butter alternative.
- Sugar Options: Instead of light brown sugar, you could use coconut sugar or a brown sugar substitute to maintain the caramelization but alter the flavor slightly.
- Milk Alternatives: Any non-dairy milk, such as almond, soy, or oat milk, can be used in place of coconut milk depending on your preference or dietary needs.
- Flour Choices: For a gluten-free version, use a gluten-free all-purpose flour blend in place of regular all-purpose flour.
- Pineapple Variations: Fresh pineapple can be used instead of canned, though ensure it's sweet and ripe to mimic the concentrated sweetness of canned pineapple.
These adjustments allow you to keep the cake exciting and new each time you bake it, catering to different dietary needs or flavor preferences. Experiment with these options to find your favorite version of this classic dessert.
Can you make Pineapple UpsideDown Cake ahead of time?
Yes, you can make pineapple upside-down cake ahead of time. After baking, let it cool completely and then cover it tightly. The cake can store it at room temperature for a day or refrigerate it for up to 3-4 days. If refrigerated, let it sit at room temperature for about an hour before serving.
☑️ Lora's Tips for 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.
❓ FAQ'S
Where did pineapple upside cake originate?
Pineapple upside-down cake originated in the United States. This cake became popular in the mid-1920s after Dole Pineapple Company sponsored a contest for pineapple recipes.
Can I make this cake gluten-free?
Yes, you could make this cake gluten free. Use your favorite 1-1 GF baking flour and make it totally gluten-free.
Can I use real milk with this cake recipe?
Yes, you could use dairy milk with this cake IF you are not dairy-free/vegan. Use your favorite dairy milk.
Can I make this cake without maraschino cherries?
Yes, you could make this cake without maraschino cherries. If you do not have any maraschino cherries on hand, that is no problem.
When should I flip my pineapple upside-down cake?
Flip the pineapple upside-down cake as soon as it's had a chance to cool slightly, about 10-15 minutes after removing it from the oven. This allows the cake to set enough to hold together but is still warm enough to keep the topping from sticking to the pan.
Why is my pineapple upside-down cake soggy?
Pineapple upside-down cake could be soggy from too much moisture in the fruit topping, not baking the cake long enough, or the cake absorbing the juices if left in the pan too long before flipping.
Can I use pineapple juice instead of water in a cake mix?
Yes, you can substitute pineapple juice for water in a cake mix to add extra flavor and it goes very nicely with the pineapple topping.
Do you have to refrigerate a pineapple upside-down cake after it's baked?
No, it's not necessary to refrigerate pineapple upside-down cake immediately, but it should be refrigerated if keeping for more than a day to keep it fresh.
When was pineapple upside-down cake invented?
Pineapple upside-down cake was invented in the early 1900s, but it became popular in the U.S. in the 1920s after Dole held a contest that included recipes for this type of cake.
When was pineapple upside-down cake popular?
Pineapple upside-down cake became popular in the United States in the 1920s and is still a beloved dessert.
When to flip pineapple upside-down cake?
Flip the pineapple upside down cake 10-15 minutes after baking, while it is still warm enough to prevent the sugar from hardening and sticking to the pan.
When is National Pineapple Upside Down cake day?
National Pineapple Upside Down Cake Day is celebrated on April 20th each year.
Can you freeze this dairy-free pineapple upside down cake?
No, I do not recommend freezing this cake. The pineapple will not freeze well and change the texture of the cake when it defrosts.
Some other easy cake recipes you'll love:
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📖 Recipe
Best Ever Vegan Pineapple Upside Down Cake
Equipment
Ingredients
For the topping:
- ¼ cup melted non-dairy butter (I used Earth Balance)
- ½ 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:
- ½ cup coconut milk (or your favorite non-dairy milk)
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar (make sure it's vegan)
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon cinnamon
- ⅓ cup oil
- 1 tablespoon white vinegar
- 1 teaspoon vanilla extract
- 1 teaspoon Fleur Di Sicilia flavoring
Instructions
- Preheat oven 350 degrees F. Lightly spray the sides of a cake pan or pie plate with baking spray.
- Pour ½ 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 ¼ 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 ½ 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. You could mix the whole cake with a mixing spoon or use a hand or a stand mixer.
- 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.
Nutrition Disclaimer
Please keep in mind that the nutritional information presented below is an approximation and may vary depending on the exact ingredients used.
Super delicious cake! It turned out so good 🙂
could one use box ready upside down cake mix
I've never tried it with one, but you could and let me know how it turns out!
I'm interested in doing this recipe, but with regular butter. Would that alter it? Or would I have to adjust other components in the recipe?
Hi You could use regular butter and you don't have to alter any thing. Happy baking!