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Home > Vegan Recipes

Vegan Pineapple Upside Down Cake Recipe

4/20/21 by Nicole | Leave a Comment

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5 from 2 votes. Leave a review!

This vegan pineapple upside down cake recipe is easy to make, using simple ingredients for a deliciously soft and fluffy cake loaded with pineapple flavor.

With a buttery brown sugar and pineapple “topping” under vanilla-pineapple cake, this irresistible dessert is even non-vegan approved! It’s perfect for whenever you want a delicious, classic cake with tropical flavors.

Top view of a pineapple upside down cake on a wood cake plate with three pieces of the cake sliced and the center of these three pieces rests on its side. A light brown towel is crumpled below the cake plate. White-grey marble background.

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Is Pineapple Upside Down Cake Vegan?

Most upside down cake recipes include eggs and/ or dairy, making them non-vegan. However, with a few simple substitutions, these traditional recipes can be made vegan while keeping those lovely flavors and textures!

This recipe calls for a vegan butter substitute (or margarine) and plant-based milk to replace dairy. You’ll also use flaxseed as a simple egg replacement.

The rest of its simple ingredients are naturally vegan although not all sugar is vegan. Many granulated sugars are processed with bone char; luckily there are companies that do not use this method but it’s worth looking into if that’s a concern for you.

A slice of pineapple upside down cake sits on a white plate with the full pineapple cake on a wood board behind it. A quarter of the cake is missing, showing the inside texture. A second slice of the cake sits on a plate to the back right corner and is blurred out.

Eggless Pineapple Upside Down Cake Ingredients

The ingredients for this cake are all quite basic and should be easy to find. They’ll work together to create a tender and fluffy cake with a delicious, perfectly sweet pineapple topping!

  • Vegan butter or margarine: Once melted, you’ll mix vegan butter with brown sugar to create a delicious glaze for the pineapple to cook in.
  • Brown sugar: Along with butter, brown sugar creates an irresistibly sweet layer for the “top” of your cake.
  • Pineapple rings: You can’t make a pineapple cake without the star ingredient! I use canned pineapple rings since they’re easy to find and work perfectly. Save some liquid from the can to use in the cake batter!
  • Maraschino cherries: While this is an optional ingredient, traditional pineapple upside down cakes often feature cherries in the center of pineapple rings. This adds a nice contrasting flavor and color. You can use extra pineapple pieces if you prefer.
  • Flaxseed: Ground flaxseed is an easy and nutritious way to create an eggless pineapple upside down cake! Simply mix with water and soak while you prepare the other liquid ingredients to create a “flax egg”. This provides structure to the cake.
  • Plant-based milk: Most cake recipes use milk so to keep this recipe easily vegan, select a plant-based milk. I use soy milk since it’s creamy and offers great flavor and texture in the cake (although any plant-based milk should work).
  • Apple cider vinegar: When added to plant-based milk, vinegar will curdle the milk, creating a quick and easy vegan buttermilk substitute. This adds even more flavor!
  • Pineapple juice: For a delicious boost of pineapple flavor in your cake, save some liquid from the canned pineapple.
  • Oil: To provide liquid for the cake batter and create a deliciously soft cake, select any neutral tasting vegetable oil. I typically use avocado oil since it’s mild in taste.
  • Granulated sugar: To add the perfect amount of sweetness to your vanilla cake batter, basic granulated sugar works well.
  • Vanilla extract: Some vanilla extract significantly boosts the flavor, creating a deliciously simple vanilla cake.
  • All-purpose flour: All-purpose flour is the easiest choice for a soft and tender cake.
  • Baking powder: This creates lift and results in a perfectly fluffy cake!
Person stands behind counter covered with a large glass mixing bowl with a whisk in it, surrounded by small glass bowls and jars filled with ingredients to make a vegan pineapple cake. A round cake pan sits to the right, with pineapple slices and maraschino cherries in it.

How to Make Egg Free Pineapple Cake

While there are a few steps required to create upside down cake, each one is simple. Just read through these detailed directions and you'll have no issues!

Step 1: Prep Pineapple Topping

To start, prep the base layer of your cake pan which, once flipped, becomes the top.

Melt vegan butter (or margarine) and stir in brown sugar until dissolved. Pour this into your 8 or 9-inch round cake pan. Grease the pan’s edges to ensure the cake doesn’t stick.

Hands pour brown sugar glaze from a glass measuring cup into a round cake tin which sits on a marble counter. A can with grey measuring cup on top and small glass jar of maraschino cherries sits to the left.

Next, open a can of pineapple slices and strain the liquid into a cup for use in your cake batter. Pat dry each slice of pineapple with a paper towel to prevent the top of your cake from being soggy.

Marble counter top with cake pan to the right, filled with dark brown glaze on the bottom. A paper towel with two pineapple slices sits in the center with one hand holding the edge of the paper towel while the person's other hand grabs a pineapple ring from a can. Small jar of maraschino cherries sits to the left.

Arrange the pineapple slices however you like in the bottom of your cake pan, over the layer of brown sugar and butter.

If using maraschino cherries, rinse the syrup off and pat them dry with paper towel too. Arrange your cherries around and inside the pineapple slices.

A hand places a maraschino cherry into the bottom of a cake pan that is lined with brown sugar glaze and pineapple slices. The person's other hand holds a small jar of maraschino cherries.

Step 2: Make Cake Batter

This cake is simple to make. To start, mix ground flaxseed with water and set aside. The flaxseed absorbs water to create a gel which is a great replacement for eggs in vegan baking. It adds structure to the eggless cake!

Next, in a large mixing bowl, whisk soy milk with apple cider vinegar. This creates a quick and easy vegan buttermilk substitute.

A person whisks liquid ingredients for a vanilla cake in a large glass mixing bowl. A cake pan filled with pineapple rings and maraschino cherries sits on the marble counter top to the right with a glass bowl of flour and small jar of baking powder sit to the rigth.

Then whisk in the remaining liquid ingredients including pineapple juice, oil, sugar and vanilla extract. When well-mixed, whisk in your thickened flaxseed “egg”.

After that, switch to a spoon. Stir in flour and baking powder. When the cake batter is mixed, stop stirring. You won’t want to overwork the batter.

A person stirs a bowl of vanilla cake batter in a large glass mixing bowl. One hand holds the right side of the bowl while the other holds a spoon in the batter. A cake pan filled with pineapple rings and maraschino cherries sits on the marble countertop to the right.

Step 3: Assemble and Bake

Carefully spread your cake batter over the prepared pineapple layer in the bottom of your pan. This is very thick batter, so spoon it all over rather than just into the center. This helps to not shift the pineapple and cherries underneath.

A person spreads cake batter in a round cake tin. One hand holds the right side of the cake pan while the other holds a spoon, spreading out the batter.

Once the cake batter is spread evenly to all edges, place into your oven, preheated at 350 °F.

It’ll take 30-35 minutes to bake. A toothpick inserted into the center should come out clean when ready.

Step 4: Cool, Flip and Serve

Allow your cake to rest in the pan for 10-15 minutes. Once cool, carefully run a knife around the edge to release any sections that have stuck.

Place a cake plate (or any large plate) over your cake. Hold the cake pan and plate together tightly and flip in one quick movement.

Hands pulling a round cake pan up from a cake that sits on a round wood cake board. Most of the cake is still covered with the cake pan.

Carefully lift the cake pan straight up, releasing your cake upside down onto the plate! Slice into 10-12 pieces and serve your delicious vegan dessert!

Nicole (a white woman with long brown hair tied back in ponytail) holds up a pineapple upside down cake on a wood cake board. She is smiling at the camera and wears a hoodie with the sleeves rolled up.

Vegan Pineapple Cake Tips and Variations

With any baking recipe, it’s best to follow the directions exactly and not make substitutions to the cake batter. Don’t overmix the cake batter, just stir until everything is combined then stop mixing!

However, when it comes to the topping layer, you can experiment with pretty much any fruit! Pineapple makes a classic upside down cake but you can get creative with different fruits.

Keep in mind, if you don’t use pineapple, you won’t have pineapple juice for the cake batter and need to substitute for extra plant-based milk.

To help your flip go well, generously grease the pan and carefully run a knife along the sides. Hold the plate/ cake board securely onto the pan and flip in one quick motion.

You should feel the cake fall onto the plate; wait for this before lifting the cake pan. If it’s not falling, tap the cake pan until it does. Lift the cake pan straight up off the cake and enjoy!

Top view of a pineapple upside down cake with a slice removed and second slice cut and centered in the gap created by the removed slice. Cake sits on a round wood cake board with a crumpled light brown towel to the back. A plate with a slice of cake and fork holding a bite of the cake sits in the back right corner.

How to Store Vegan Upside Down Cake

Since this is a very moist cake, it’s best to store leftovers in an airtight container in the fridge. It’ll last up to a week without losing any flavor or texture.

You can also freeze leftover slices of cake in an airtight container for up to 2 months.

Front view of a round pineapple upside down cake with a quarter of the cake sliced out, showing inside texture of the cake. Light brown towel crumpled behind the cake board with a white-grey marble background. About a third of the cake is cropped out on the left side of the image.

If you make this recipe, please rate and comment below to help others benefit from your experience!

Round pineapple upside down cake on wood board with some slices cut

Vegan Pineapple Upside Down Cake

This vegan pineapple upside down cake is easy to make and creates a flavorful, classic cake. It’s soft and fluffy with delicious, butter and caramelized pineapple slices. Eggless and dairy free.
5 from 2 votes. Leave a review!
Prevent screen going dark
Prep Time 20 mins
Cook Time 35 mins
Total Time 55 mins
Servings 10 Slices
Calories 289 kcal
Cuisine Vegan

Equipment

  • 9-inch round cake pan
  • Small bowl
  • Large mixing bowl
  • Can opener
  • Whisk
  • Large stirring spoon
  • Paper towel

Ingredients
  

Pineapple Topping

  • 3 tablespoons vegan butter (or margarine)
  • ⅓ cup brown sugar
  • 6 slices canned pineapple (pineapple rings)
  • 10-12 maraschino cherries

Cake

  • 1 tablespoon ground flaxseed
  • 2 tablespoons water
  • ½ cup soy milk
  • 1 teaspoon apple cider vinegar
  • ¼ cup pineapple juice (from can)
  • ½ cup oil (neutral flavor ex avocado, canola, sunflower)
  • ½ cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 ½ cups all-purpose flour
  • ½ tablespoon baking powder
Prevent screen going dark

Instructions

Prep Pineapple Topping

  • Melt vegan butter or margarine in a small microwave safe bowl.
    3 tablespoons vegan butter
  • Stir in brown sugar until dissolved.
    ⅓ cup brown sugar
  • Pour this mixture into the 9-inch baking dish and spread across the bottom.
  • Remove pineapple rings from can, reserving at least ¼ cup of liquid. Pat each pineapple slice dry using a paper towel.
    6 slices canned pineapple
  • Arrange pineapple slices across the bottom of your baking dish.
  • Pat maraschino cherries dry with paper towel. Place a cherry into the center hole of each pineapple ring and any other gaps.
    10-12 maraschino cherries

Make Cake Batter

  • In a small bowl, mix ground flaxseed with water. Set aside.
    1 tablespoon ground flaxseed, 2 tablespoons water
  • In a large mixing bowl, whisk soy milk with apple cider vinegar.
    ½ cup soy milk, 1 teaspoon apple cider vinegar
  • Next, whisk in pineapple juice (from can), oil, granulated sugar and vanilla extract until well mixed.
    ¼ cup pineapple juice, ½ cup oil, ½ cup granulated sugar, 1 teaspoon vanilla extract
  • Whisk in the flaxseed-water mixture until combined.
  • Next, stir in all-purpose flour and baking powder. Stir until everything is mixed and there are no dry clumps of flour. When it’s mixed stop stirring to not overwork the batter.
    1 ½ cups all-purpose flour, ½ tablespoon baking powder

Assemble and Bake

  • Carefully pour cake batter over the pineapple rings in your baking dish.
  • Gently spread the cake batter (it’ll be quite thick) into an even layer.
  • Bake in an oven preheated to 350 °F for 30-35 minutes, until a toothpick inserted into the center comes out clean.

Cool, Flip and Serve

  • Allow cake to cool in the baking dish for about 15 minutes.
  • Gently run a knife around the edge to release any spots of cake that stuck.
  • Place a plate, cake board or other flat surface over top of the cake pan. Carefully flip the cake in one quick motion. Lift the cake pan away carefully.
  • You can serve the cake warm out of the oven or allow it to cool before serving.
  • Refrigerate leftovers in an airtight container for up to 1 week.

Video

Notes

Accuracy of nutrition information cannot be guaranteed (certain ingredients may not have all nutrients listed in the database); amounts may vary (and will vary depending on brands of ingredients used); all nutrition fact values rounded to the nearest whole number.

Nutrition

Serving: 1 Slice (1/10 of cake)Calories: 289 kcalCarbohydrates: 36 gProtein: 3 gFat: 15 gSaturated Fat: 2 gPolyunsaturated Fat: 3 gMonounsaturated Fat: 10 gSodium: 109 mgPotassium: 89 mgFiber: 1 gSugar: 21 gVitamin A: 38 IUVitamin C: 2 mgCalcium: 73 mgIron: 1 mg
Tried this recipe?Let us know how it was!

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About Nicole Stevens

Nicole is a vegan Registered Dietitian (RD) and founder of Lettuce Veg Out.

She helps people thrive on a vegan diet with balanced recipes and easy-to-understand nutrition science.


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Hi, I'm Nicole! As a vegan Registered Dietitian, I empower vegans to live a balanced life and gain confidence in the kitchen.

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