This vegan pineapple upside-down cake is an easy retro dessert! Gooey caramelized pineapple slices with maraschino cherries top a simple buttery cake. It is dairy-free, egg-free and loved by vegans and non-vegans alike.
Simple ingredients you’ll need
The full list of ingredient quantities and instructions are in the gray recipe card at the bottom of this post.
Notes about the ingredients
Canned pineapple slices in juice. This cake recipe uses more pineapple juice than other recipes so we get extra pineapple flavor (and to reduce waste). I don’t recommend using canned pineapple in syrup as it will make your cake too sweet. Feel free to use fresh pineapple and extra non-dairy milk instead of juice!
Melted vegan butter and oil. The topping uses melted butter, whereas the cake uses both butter and oil. The butter gives the cake flavor and a touch of nostalgia, whereas oil keeps it moist and fluffy.
Light brown sugar for the topping. When the cake bakes, the brown sugar mixes with the butter to create an irresistible caramel topping. And we’re using granulated sugar for the cake to keep it light and tender.
Non-dairy milk. I always prefer using soy milk as it adds depth of flavor to a baked recipe. However, oat milk, almond milk or any milk will work.
Maraschino cherries are part of classic pineapple upside down cakes. Alternatively, you can use fresh pitted cherries or omit them.
Preparing the pineapple topping
This recipe is best with an 8″/20cm cake pan because it creates a good pineapple-to-cake ratio (the cake is around 2″/4.5cm tall). If you don’t mind a shorter cake, you can use a 9″/23cm cake pan. Please avoid using a loose-bottom or spring-form cake tin as the caramel topping will leak everywhere (been there, done that).
I also strongly recommend lining the base of your tin with parchment paper as it minimizes any sticking. When you’re putting time and effort into a cake, you don’t everything to be wasted at the last minute (also speaking from experience).
For the best results, I suggest gently blotting the pineapple slices with paper towels. Their excess juice will prevent the topping from setting and can result in an unevenly baked cake.
With an 8-inch cake pan, you’ll need to squish the pineapple slightly to fit into the bottom. And, try to press the pineapple and cherries into the caramel so they show up when you flip the cake :).
Finally, place the cake pan in the fridge. This helps ‘set’ the topping so it doesn’t ooze up the sides of the pan when you pour the cake batter on top.
Preparing the cake batter
The cake batter comes together in one bowl, and you don’t need a mixer! It requires mixing the dry ingredients, adding the wet ingredients and mixing until just combined,
For the best vegan pineapple upside down cake, my biggest tips are:
- Measure the flour accurately using the spoon and level method (if using measuring cups) or using grams with an electric scale. Packing too much flour into your cups will create a dense and dry cake.
- Use room temperature ingredients. Cold milk can cause the butter to seize and it doesn’t emulsify well with the other ingredients.
- As always, avoid overmixing the batter!
Baking vegan pineapple upside down cake
This retro cake has a thick layer of fruit so it will take a little longer to bake than a regular one-layer cake.
During baking, the caramel topping will bubble up the sides of the cake and create these delicious sweet and crispy edges!
If your cake pan is less than 3″/7.5cm tall, the caramel may bubble out the sides of the pan. If you have a shorter one, please place a tray on the rack underneath your cake to catch any excess caramel.
Flipping the cake
After baking your vegan pineapple upside down cake, it should be coming away slightly from the sides of the pan. If not, carefully run a spatula or butter knife around the edges of the pan to release the cake.
To flip the cake, I recommend:
- Let the cake rest in the pan for 10 minutes. This is long enough to let the caramel set a little, but not too long that the caramel sets in the cake pan.
- Place your serving dish on top of the cake pan.
- Quickly and confidently turn the cake and serving dish upside down.
- Lift the cake pan!
You will know if your cake has been released from the cake tin if you hear it drop, or by the weight of the tin. If your upside down cake is sticking to the tin, gently tap the base or shake it. However, this usually doesn’t happen, especially if you line the bottom of your tin.
If any slices of pineapple or cherries stick on the pan, you can place them back onto the cake while it’s warm – no one will ever know ;).
More easy vegan cake recipes
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Vegan Pineapple Upside Down Cake
This vegan pineapple upside-down cake is an easy retro dessert! Gooey caramelized pineapple slices with maraschino cherries top a simple buttery cake. It is dairy-free, egg-free and loved by vegans and non-vegans alike.
Servings: 10
Ingredients
Topping (note 1 if making a 9″/23cm cake)
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Instructions
Prepare the pineapple topping:
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Drain the pineapple slices from the juice, reserving ½ cup (125g) of the juice for the cake. Place the pineapple slices on paper towels and lightly blot with extra towels to remove excess liquid. Set aside.
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Pour the melted butter onto the bottom of your cake pan. Swivel around the pan so the butter spreads along the bottom and sides. Sprinkle the brown sugar on the bottom of the pan.
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Arrange the pineapple slices and cherries on top of the sugar mixture. Gently press down the fruit to ensure they are touching the bottom of the pan (otherwise, they may be covered by the caramel when you flip the cake). Depending on the size of your pineapple rings, you may have to squish some slightly. Place the cake pan in the fridge to let the topping ‘set’. (note 4)
Prepare the cake batter:
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In a large mixing bowl, add all the dry ingredients and mix until well combined. Add all the wet ingredients and mix until combined and just combined.
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Pour the batter into your cake pan on top of the pineapple rings.
Bake and serve:
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In your preheated oven, bake the cake for around 50-55 minutes (or 45-50 minutes for a 9-inch pan). If your cake is browning too quickly, carefully tent the pan with aluminum foil. The cake is ready when you can insert a toothpick into the center and it comes out mostly clean (a few moist crumbs are fine).
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Let the cake cool in its pan on a wire rack for 10 minutes. Place a serving plate or cake stand on top of the pan and quickly turn the cake upside down. Serve the cake when it has mostly cooled down, or at room temperature. It’s delicious with a scoop of vegan vanilla ice cream!
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Store leftover cake in an airtight container in the fridge for up to 3 days and let slices come to room temperature before serving. The cake can also be frozen, but the topping will change appearance.
Notes
- If you’re making this cake in a 9-inch (23cm) tin, for the topping please use ¼ cup (60g) melted vegan butter and ½ cup (95g) brown sugar.
- You’ll need about 1-2 cans or 550g of canned pineapple slices (including the juice), depending on how large your cans are. Pineapple slices vary in size so I recommend getting slightly smaller pineapple slices as they fit better in the cake pan. For people in Australia, I recommend the Golden Circle brand (rather than Dole as their pineapple slices are larger).
- Alternatively, you can use glace cherries or pitted fresh cherries.
- If your pineapple slices don’t fit into the bottom of your cake pan, cut them into smaller pieces. You can also arrange excess pineapple pieces on the side of your cake before pouring the batter.
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