It’s so much fun to bake for friends. Especially when they request something and it turns out as they expected. Sort of like this upside-down pineapple cake. I know it doesn’t look like the typical upside-down pineapple cake that you maybe grew up eating at parties or that your mom made sometimes on a special occasion.
You know, the one with the whole slices of pineapple and cherries in the middle? That one! I was going to make that cake, as a friend had requested it a few times at birthday parties. It was more like, “Hey! Can you make me an upside-down pineapple cake?” I wrinkled my forehead (I know, so bad for wrinkles!)a little and thought, sure! Why not. It has to be simple and I hadn’t made one in years. And I happen to love upside-down cakes!
It was Easter and I was searching around for the ingredients in my cupboards at the last minute. And here is how it all went down: I was out of almost everything needed for the cake, except for flour and sugar. I didn’t have pineapple slices or cherries, but I happened to have pineapple chunks that I was supposed to use in a curry one evening. So, I improvised! I didn’t even have eggs, for goodness sake. I’m not a vegan baker, but I do love to try vegan recipes. I
I found this recipe on vegweb. The cake had pages and pages of comments and even different variations from readers who submitted their ideas. Inspirational and a way for me to get lost on a website for another hour. Beware, you may get sucked into the comments and waste some time like I did, but you may also take away something from it all, so it won’t be really a waste of time.
SO the recipe: It’s so easy to make and tastes incredible! The cake is moist and it is no-stress (we like no-stress). No fuss and the pineapples just add the natural sweetness. What was the verdict from the friend that requested it? He loved it and was thrilled I remembered to bring it. I think I’ll be making it again for the next holiday coming up when we all get together. Need to make a cake in a jiffy? This is your cake! Sorry not too many photos with the cake. If I debate on making this cake again and taking more and better photos, this cake may never be shared with all of you. I couldn’t take a photo of it sliced, but trust me, it was lovely and loved by all!!
If you are obsessed with upside-down cakes as I am, here are a few to ponder:
banana coconut upside-down cake (so good if you’re a coconut lover)
upside-down banana cake with dulce de leche (decadent and delightful)
orange vodka polenta cake (Screwdriver cake-fun and fabulous)
fig upside-down cake (vegan and wow)
Pineapple Upside-Down Cake
This Vegan Pineapple Upside-Down Cake is so moist and pretty! It is soft and tender with a gooey brown sugar topping with tender baked pineapples for that extra natural sweetness. So easy to make you don’t need your mixer!
Ingredients
- 1 1/2 cups flour
- 1 cup sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1 (20 ounccan pineapple chunks in unsweetened pineapple juice
- 1/3 cup oil
- 1 tablespoon white vinegar
- 1/4 cup unpacked brown sugar
Instructions
- Preheat oven to 350 degrees In a bowl, combine flour, sugar, baking soda, salt and cinnamon.. Pour juice off can of pineapple into 1 cup measuring cup-it should be about 3/4 cup juice. Add water to make 1 cup.
- In a separate bowl, combine the pineapple juice, oil, and vinegar.
- Dump pineapple chunks into the bottom of a 12" spring form pan (you could use an 8" x 8" or other sized spring form, just adjust cooking time). Sprinkle with brown sugar.
- Quickly mix wet ingredients into dry, stirring quickly to combine ingredients well and get out the big lumps. Pour into pan on top of the pineapple/brown sugar mix.
- Bake for 25 to 35 minutes, or until golden on top and a toothpick inserted in the center comes out clean. (Baking time will depend on pan size).
- Let cool and loosen sides of cake from pan. Remove side ring and place serving plate on top. Flip cake over onto serving plate and remove pan bottom. Drizzle on a simple powdered sugar glaze.
Tried this recipe?Mention @savoringitaly or tag #savoringitaly!
[…] been a while since I shared a vegan pineapple cake and with summer almost here (well, for many of us, the temperatures are full summer mode!). […]
I loved this recipe! I made it for a family party and I am usually the one who delivers the baking fail but on this occasion I received so many compliments. The cake was so moist and the pineapple topping with the brown sugar sprinkling was perfect – sticky and caramelised. Thank you for a beautiful recipe.
Hi Angela! Awww…so happy! It really is so moist. Thank you for letting me know! xx Happy Baking!