Go Back

Vegan Pineapple Upside Down Cake

A deliciously moist upside down cake topped with pineapples, brown sugar and cherries!
Print Recipe Pin Recipe
Total Time 1 hour 30 minutes
Servings 8 People

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 (oat milk works great)
  • 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

Instructions
 

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 the bottom.
  • (Parchment paper is an extra step I take to ensure successful flipping of the cake- if you don’t have it then skip this step).
  • Once the parchment paper is placed, use 1 tbsp. plant-based butter to spread evenly around the inside 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 pan.
  • Now, add 1/3 cup brown sugar to the cake pan and combine with existing melted butter to create a mixture.
  • Next, add 7 pineapple slices (from the can, drained or fresh) on top of the brown sugar & butter mixture.
  • Inside of the pineapple rings, add a cherry to each hole.
  • The cake pan can now go in the refrigerator to stiffen up while the cake batter is made.

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.
  • With a mixer, combine the wet ingredients.
  • Once combined, add 1/2 tsp. salt and 1 cup cane sugar to the bowl.
  • Use the mixer to combine.
  • Next, using a sifter, sift in the 1 3/4 cup flour, 1 1/2 tsp. baking powder and 1 tsp. baking soda.
  • Once completely sifted into the bowl, use the mixer to combine the ingredients once last time.
  • Make sure the cake batter is smooth.
  • Now, grab the cake pan from the refrigerator and pour the cake mix into the pan (on top of pineapples, cherries, and brown sugar/butter mixture).
  • Make sure the cake is evenly set and place in the oven for approximately 50-55 minutes, or until toothpick or knife come out clean.

Bake and Finish Pineapple Upside Down Cake

  • Once the cake is finished, remove from the oven and place cake pan 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 edges of the cake and push inward some to loosen bottom to ensure successful flipping.
  • Now, flip the cake upside down quickly and directly onto a cake platter or a circular plate.
  • Wait another 10-15 minutes before cutting and plating your desired pieces.
  • Enjoy!