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Vegan pineapple upside down cake is a deliciously moist cake topped with brown sugar, pineapple slices and cherries.

It makes such a great and unique dessert for at least 6-8 servings.

This vegan version is dairy & egg-free and is such a mouth-watering cake!

We can jump into the key nutrients that are in this upside down dessert.

KEY NUTRIENTS

Because it is a dessert, we can expect less nutritional value than our main meals.

However, there are key nutrients that can be found in the batter and toppings of this cake!

Specifically, the batter contains plant-based milk (oat milk) which provides us with crucial nutrients like calcium and vitamins A and D.

It also contains pineapple juice and crushed pineapple.

These give great nutrients like natural fruit sugars and a good dose of vitamin C.

The toppings like pineapple rings also provide even more of these natural fruit sugars and vitamin C.

A slice of vegan pineapple upside down cake

With this being said… let’s get started.

INGREDIENTS

Batter

– 1 3/4 Cup All-Purpose White Flour

– 1 1/2 Tsp. Baking Powder

– 1 Tsp. Baking Soda

– 1 Cup Cane Sugar (Organic)

– 1/2 Tsp. Salt

– 1/2 Cup Plant-Based Milk (I used oat milk)

– 2/3 Cup Vegetable Oil

– 1 Tsp. Vanilla Extract

– 2 Tbsp. Pineapple Juice

– 2 Tbsp. Crushed Pineapple

Toppings

– 7 Sliced Pineapple Rings (1 can 20 oz. pineapple slices)

– 7 Maraschino Cherries (Or red tart cherries)

– 1/3 Cup Brown Sugar

– 1/4 Cup Plant-Based Butter

A key note for this recipe is the parchment paper.

I did place a piece of parchment paper to fit the size of the 9” cake pan first to prevent sticking.

Another key note for this recipe is that I do use a sifter for the flour, baking soda & powder and I use a mixer to mix the batter.

BEGIN THE RECIPE

Begin by preheating the oven to 350 degrees F.

Now, use a 9” cake pan and cut a piece of parchment paper to fit inside of the bottom.

If you do not have parchment paper, this recipe will still work! It’s just more risky that the cake may not flip correctly so I use it just in case.

Once the parchment paper is placed inside the cake pan, use 1 tbsp. plant-based butter to spread evenly around the insides of the cake pan.

Then, melt and pour the remaining plant-based butter into the bottom of the pan (on top of the parchment paper).

Spread evenly to coat cake pan.

Now, add 1/3 cup brown sugar to the cake pan and combine with existing butter to create the mixture.

Next, evenly add the 7 pineapple slices (from the can, drained) on top of the brown sugar & butter mixture.

Inside of the pineapple rings, add a cherry to each hole.

The cake pan is now ready for the refrigerator to stiffen up while we work on the batter!

MAKE THE BATTER

To begin the batter, use a large bowl.

Add the wet ingredients to the bowl: 1/2 cup plant-based milk, 1 tsp. vanilla extract, 2/3 cup vegetable oil, 2 tbsp. pineapple juice and 2 tbsp. crushed pineapple.

Ingredients for pineapple upside down cake

With the mixer, combine the wet ingredients.

Once combined, add in 1/2 tsp. salt and 1 cup cane sugar (organic & vegan brand- I use Wholesome).

Use the mixer to combine.

Next, using a sifter, sift in the 1 3/4 cup all-purpose white flour, 1 1/2 tsp. baking powder and 1 tsp. baking soda.

Once completely sifted in the bowl, use the mixer to combine ingredients.

Make sure to fully mix cake batter until smooth.

Now, you can grab the cake pan from the refrigerator!

Begin pouring the cake mix into the cake pan to top the pineapples, cherries, and brown sugar/butter mixture.

Once finished pouring the cake mix and making sure it is even in the pan, place in the oven for approximately 50-55 minutes.

BAKE & FINISH PINEAPPLE UPSIDE DOWN CAKE

Use a knife or toothpick to check the center of the cake to make sure it comes out clean.

Then, remove the cake from the oven and place directly on a cooling rack.

Wait at least 15-20 minutes for the cake to cool still in the pan.

Use a knife to go around the cake pan to loosen the cake from the sides & push inward a bit without breaking the cake to make sure it flips correctly.

Flip the cake upside down quickly and directly onto a cake platter or circular plate that will fit it.

Wait another 10-15 minutes before slicing and plating your desired pieces!

Enjoy!