Sweet and Savory: Vegan Pineapple-Upside Down Cake Recipe

Greetings, my dear friends! Are you ready for a tantalizing dessert that will satisfy your sweet tooth in the most delightful way? Look no further than this vegan pineapple-upside down cake recipe.

This cake is heavenly, moist, and topped with deliciously juicy pineapple slices. The combination of flavors is simply irresistible! What’s more, it’s totally plant-based, which means that you can indulge in this cake without any guilt.

I believe that this dessert is perfect for any occasion, whether it’s a family gathering, birthday celebration, or a weekend treat with your loved ones. Trust me when I say that no one will even notice that it’s vegan!

So, grab your apron and let’s get started on this scrumptious journey together. I’ll guide you through the recipe step-by-step to ensure that it comes out perfectly every time. Don’t forget to share the love and sprinkle maraschino cherries on top while serving for an extra pop of color and flavor. Let’s roll up our sleeves and make the best vegan pineapple-upside down cake ever!

Why You’ll Love This Recipe

Vegan Pineapple-Upside Down Cake
Vegan Pineapple-Upside Down Cake

My friend, you are in for a treat! You will absolutely love this vegan pineapple upside-down cake recipe that I am about to share with you. Let me tell you why.

Firstly, it is plant-based, meaning that it is cruelty-free and environmentally sustainable. By using only plant-based ingredients, you can enjoy this delicious dessert guilt-free!

Secondly, this recipe has the perfect balance of sweet and tart flavors. The pineapple chunks add a sweet tropical flavor and the lemon juice balances it out with a tangy taste. The brown sugar topping complements the pineapple flavor perfectly and adds a lovely caramelized texture to the cake.

Thirdly, this recipe is super easy to make. You only need simple ingredients like flour, sugar, applesauce, and baking soda which are probably already stocked in your pantry. It’s as simple as mixing everything together in one bowl, pouring it over the fruit toppings and baking it until crispy brown.

Lastly, it’s versatile! Whether you prefer to bake it with fresh pineapple slices or canned pineapple chunks, with or without coconut oil, with gluten-free flour or regular flour – this recipe is every vegan cook’s paradise. You can easily customize this recipe according to your liking by making substitutions and variations!

In summary, this vegan pineapple upside-down cake recipe is definitely worth trying out! Not only does it have an irresistible tropical flavor but also an ease of preparation while keeping our planet healthy!

Ingredient List

 Get ready to indulge in this sweet and fruity dessert!
Get ready to indulge in this sweet and fruity dessert!

Here, my friend, are all the ingredients you will need to make this delicious Vegan Pineapple-Upside Down Cake. Before starting, make sure you have all the items listed below:

For the Pineapple Topping:

  • 20 oz Pineapple Chunks or Slices
  • 1/4 cup Coconut Oil or Vegan Butter melted
  • 1/2 cup Brown Sugar
  • 1 tbsp Lemon Juice

For the Cake:

  • 2 cups All-Purpose Flour (or Gluten-Free Flour)
  • 2 tsp Baking Powder
  • 1 tsp Baking Soda
  • 1/4 tsp Salt
  • 1/3 cup Canola Oil or Coconut Oil melted
  • 1/2 cup Unsweetened Applesauce
  • 1 cup Sugar
  • 1 tsp Vanilla Extract
  • 1 cup Unsweetened Non-Dairy Milk (Coconut Milk is recommended)
  • 1 tbsp Lemon Juice


  • Maraschino Cherries and/or Fresh Pineapple pieces for decoration

Double-check your pantry and go stock up if necessary!

The Recipe How-To

 You won't believe this classic cake is vegan-friendly.
You won’t believe this classic cake is vegan-friendly.

Let’s get baking! I want to guide you through the process of making this vegan pineapple-upside down cake step-by-step. It’s a fun and easy recipe that you can make for any occasion, from birthdays to Sunday brunch.

Preheat Your Oven

The first step is to preheat your oven to 350 degrees Fahrenheit. This temperature will ensure that your cake bakes evenly and doesn’t burn.

Prepare the Pineapple Topping

Next, it’s time to make the yummy pineapple topping. In a cake pan, melt 1/4 cup of vegan butter over low heat. Spread 1/2 cup of brown sugar evenly on top of the melted butter, followed by a layer of pineapple slices. You can use canned or fresh pineapple chunks – whichever you prefer! I personally like to add some maraschino cherries too for a pop of color.

Make the Cake Batter

In a mixing bowl, whisk together 2 cups of all-purpose flour, 2 teaspoons of baking powder, 1/2 teaspoon of salt, and 1 cup of granulated white sugar until well combined.

In another bowl, mix together 1/2 cup of coconut oil (melted) or canola oil and 1/2 cup of unsweetened applesauce until creamy. Add in the juice from one lemon and 3/4 cup of pineapple juice. Mix it all together and then gradually add into the dry mixture until well blended.

Pour the batter onto the prepared cake pan as carefully as possible by spooning it around before spreading it out in an even layer followed by using spatula to level it off.

Bake the Cake

Carefully transfer your pan into your preheated oven and bake for around 40-45 minutes or until you insert a toothpick in the center comes out completely clean.

When done baking remove from oven and let cool lots at room temperature outside oven for few minutes before transferring it onto plate or cake stand upside down (use knife between sides if necessary).

Congratulations! You have just made a delicious vegan pineapple-upside down cake! Serve warm with some coconut whipped cream or ice cream, drizzle with extra syrup from topping or even have it plain. Either way, be ready to taste heaven!

Substitutions and Variations

 A moist and tender cake that will melt in your mouth.
A moist and tender cake that will melt in your mouth.

Dearest kitchen adventurers, allow me to share with you some tips and tricks to customizing our vegan pineapple-upside down cake recipe to suit your preferences or dietary requirements.

For a gluten-free option, you may replace the all-purpose flour with a gluten-free flour blend that can substitute for wheat flour. You may also swap the vegan butter for coconut oil or canola oil, which are both great substitutes for baking recipes.

If you want to add some zing and freshness to your cake, try incorporating some finely chopped fresh pineapple into the cake batter. You may also opt for fresh pineapple slices instead of canned pineapple chunks for the topping.

For an extra twist of flavors, add a couple of teaspoons of freshly grated ginger to the batter or sprinkle some cinnamon and nutmeg over the pineapple slices before pouring in the batter.

To make this recipe even more indulgent and to satisfy your sweet tooth cravings, why not add a drizzle of salted caramel sauce over the top of your finished cake? Or top it with some whipped coconut cream and garnish it with sweet and fruity maraschino cherries?

Remember, my darlings, cooking is an art form, and we are free to play around with different ingredients and flavors to make our culinary creations truly our own. So don’t be afraid to experiment and have fun while baking this delicious vegan pineapple-upside down cake!

Serving and Pairing

 The tropical flavors of juicy pineapple and sweet coconut pair perfectly in this cake.
The tropical flavors of juicy pineapple and sweet coconut pair perfectly in this cake.

As I’ve said before, there’s nothing like the sweet taste of a perfect pineapple upside-down cake. But what can you pair this confection with to bring out its full potential?

One tasty way to relish your vegan pineapple upside-down cake is to serve it with a scoop of vegan vanilla bean ice cream. The coolness of the ice cream complements the warm cake beautifully, effectively transporting your taste buds to a tropical paradise.

Another excellent pairing option is fresh tropical fruits like mango and kiwi. The fruity goodness of these fresh ingredients combined with the pineapple make for an unforgettable dessert experience.

Moreover, a cup of hot tea or coffee pairs well with this dessert as you can drink and nibble at the same time without most people even noticing.

Lastly, If you’re feeling even more indulgent, why not add a rich vegan caramel sauce on top? It takes this already amazing dessert to a whole new level.

The combinations are endless- experiment with different flavors and textures until you find what suits you best. Regardless of how you choose to serve your vegan pineapple upside-down cake, rest assured that it will be one of the most scrumptious desserts your taste buds will ever encounter.

Make-Ahead, Storing and Reheating

 Get ready for a slice of heaven with each bite of this Vegan Pineapple-Upside Down Cake.
Get ready for a slice of heaven with each bite of this Vegan Pineapple-Upside Down Cake.

Picture this, my lovelies, you have just made the most delectable vegan pineapple-upside down cake and there’s plenty to go around. But alas, you only have room for a slice or two and have to store away the rest. Well, fear not as I am here to give you some tips on how to make-ahead, store and reheat this pineapple delight.

To make-ahead, simply wrap the cooled cake tightly in plastic wrap or tin foil and store in the refrigerator for up to three days. This can also be done with individual slices by wrapping them individually before storing. If you need to store it for longer than three days, it is recommended to freeze the cake instead.

When reheating, allow the cake or slices to come to room temperature before placing them in the oven or microwave. To reheat in the oven, preheat it to 325°F and place the wrapped cake on a baking sheet. Bake for 10-15 minutes or until warm throughout. To reheat individual slices, wrap them in damp paper towels before microwaving for 15-30 seconds.

For storing, this pineapple upside-down cake can be left at room temperature for up to 24 hours if tightly covered with plastic wrap or stored in an airtight container. When stored properly, it should stay moist and delicious for several days.

Now my darlings, let us not forget that this recipe is best served fresh with its topped pineapple slices and maraschino cherries.

Tips for Perfect Results

 Perfect for any occasion, this cake will be the star of the show.
Perfect for any occasion, this cake will be the star of the show.

Let me share with you some tips that will help you get the perfect vegan pineapple-upside down cake.

– Make sure to use ripe pineapples: The key ingredient of this cake is pineapple, so it’s essential to choose the best one. Always go for ripe and sweet pineapples.

– Don’t over-mix your batter: When you’re making the batter, avoid over-mixing. Over-mixing will make the batter tough and result in a dense cake. Mix until all ingredients are combined, and then stop.

– Use parchment paper to line your pan: To ensure that your cake doesn’t stick to the bottom of the pan, line it with parchment paper. This step will also help you achieve a clean and beautiful presentation when flipping the cake.

– Let your cake cool down before serving: After taking your vegan pineapple-upside down cake out of the oven, let it cool down entirely before serving it. In doing so, the juices from the pineapple chunks will settle into the cake, giving it a more delicious flavor.

– Use plant-based milk for frosting: If you’re going to add frosting or glaze on top of your cake, go for plant-based milk instead of dairy milk. Plant-based milk works just as well, and it’s more sustainable and environmentally-friendly.

– Serve with maraschino cherries or fresh fruits: For an added burst of flavor and color, serve your vegan pineapple-upside down cake with maraschino cherries on top or other fresh fruits such as strawberries or blueberries.

By following these tips, you’ll be well on your way to making a delicious vegan pineapple-upside down cake that is sure to impress everyone who tastes it!

Bottom Line

In conclusion, this vegan pineapple-upside down cake recipe is not only easy to make but also incredibly delicious. With its moist texture and sweet pineapple topping, this cake is sure to impress both vegans and non-vegans alike. Plus, with the option to make substitutions and variations, this recipe is flexible enough to accommodate any dietary needs or preferences.

So why not give this recipe a try? Not only will you satisfy your sweet tooth, but you’ll also be supporting plant-based eating and reducing your carbon footprint. And who knows, you may even inspire others to try out veganism as well. Remember, every little choice we make counts towards a better future for ourselves and our planet. So let’s embrace the power of food and enjoy the deliciousness of this vegan pineapple-upside down cake.

Vegan Pineapple-Upside Down Cake

Vegan Pineapple-Upside Down Cake Recipe

Pretty simple for an upside-down cake.
No ratings yet
Prep Time 10 mins
Cook Time 25 mins
Course Dessert
Cuisine Vegan
Calories 263.4 kcal


  • 1 1/2 cups flour
  • 1 cup sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup pineapple juice
  • 1/4 cup water
  • 1/3 applesauce
  • 1 tablespoon lemon juice
  • 1 (20 ounce) can pineapple chunks, in unsweetened pineapple juice
  • 1/4 cup brown sugar, unpacked


  • Preheat oven to 350 degrees.
  • Mix flour, sugar, baking soda, and salt in a large bowl.
  • 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 apple sauce, lemon juice and juice water.
  • Dump pineapple chunks into the bottom of a 12 inch spring form pan (you could use an 8x8 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 25-35 minutes or until golden on top and a toothpick inserted in the center comes out clean.
  • Let cool and loosen sides of cake from pan. Place serving plate on top of cake.
  • Flip cake over onto serving plate and remove pan bottom.

Add Your Own Notes


Serving: 106gCalories: 263.4kcalCarbohydrates: 63.9gProtein: 2.8gFat: 0.3gSodium: 307.2mgFiber: 1.2gSugar: 44.3g
Keyword < 60 Mins, Dessert, Easy, Vegan
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