Last Updated on August 15, 2021 by Chenée Lewis
I’m such a fan of pineapple upside down cake! My classic pineapple upside down cake recipe is one of my favorite treats to make. It’s such a retro classic and reminds me of my childhood so much. This vegan pineapple upside down cake is so moist and delicious — you’ll absolutely love it!
This vegan pineapple upside down cake has everything you want in an upside-down cake — it’s a moist vanilla cake with hint of pineapple flavor topped with a buttery caramelized pineapple-brown sugar topping and the unforgettable flavor of maraschino cherries. A classic flavor combination that is incredibly delicious! Here’s what you’ll need to make it:
Ingredients
- granulated sugar – we’ll use granulated sugar to create a nice sweetness and complement the pineapple flavor.
- canola oil – helps to keep our vegan pineapple upside down cake nice and moist.
- vegan butter – I used Miyokos Cultured Vegan Butter, but feel free to use your favorite plant butter in this recipe!
- crushed pineapple – we’ll use crushed pineapple in two ways in this vegan pineapple upside down cake: first in the batter to add moisture and pineapple flavor, and again in the caramelized pineapple topping! I prefer crushed pineapple for the topping because it makes it easier to slice, but if you like, you can use sliced pineapple rings for the topping for a more traditional look.
- plant milk – I like to use soy milk in baking, but you can use whatever plant milk you prefer.
- pineapple juice – adds a bit more liquid to the batter and even more pineapple flavor!
- lemon juice – I add lemon juice to react more with the baking soda in the batter and give this cake a bit more lift.
- vanilla extract – be sure to use a high-quality pure vanilla extract. Or better yet, check out my post on how to make vanilla extract at home with just 2 ingredients!
- all-purpose flour – be sure to measure your flour correctly — preferably by weight using a kitchen scale, or by using the spoon-and-level method.
- baking powder and baking soda – these leaveners help to give our vegan pineapple upside down cake its fluffy texture.
- salt – boosts the flavor of this cake, and balances the sweetness nicely.
- light brown sugar – in our caramelized pineapple topping, we’ll use brown sugar to get that deep caramelization.
- maraschino cherries – the final touch you’ll need to make this vegan pineapple upside down cake is a jar of maraschino cherries! They add the perfect flavor to complement the pineapples!
Equipment
This vegan pineapple upside down cake is so simple to make, so you’ll only need some basic tools like an 8-inch cake pan, a mixing bowl, whisk and cooling rack!
Tips and F.A.Q.
If your vegan pineapple upside down cake comes out soggy, it’s probably because of an excess of liquid in your batter or the caramelized pineapple topping. Make sure you drain your pineapple well before adding it to both parts of this cake, and don’t add and extra liquid when mixing the batter.
Yes it is! And this vegan pineapple upside down cake is a great option for a vegan diet if you’re craving that amazing caramelized pineapple flavor!
Yes you can! Just place it in an airtight container, then store in the fridge. It should stay fresh for up to 3 days.
I prefer soy milk because it’s got the right thickness and consistency, but you can also use almond milk, oat milk, or any other plant milk you like!
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Vegan Pineapple Upside-Down Cake
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- 8-inch round cake pans
Ingredients
- ¾ cup (150 g) granulated sugar
- ⅔ cup (145 g) vegetable oil - I used canola oil
- ½ cup (114 g) vegan butter - melted; divided
- 1⅓ cup (315 g) crushed pineapple - drained (¼ cup of juice reserved) and divided
- ½ cup (122 g) plant milk - I use soy milk
- ¼ cup (59 g) pineapple juice
- 1 tbsp (15 ml) lemon juice
- 1 tsp (5 ml) pure vanilla extract
- 1½ cups (188 g) all-purpose flour - measured by weight or with spoon-and-level method
- 1½ tsp (6 g) baking powder
- ½ tsp (2 g) baking soda
- ½ tsp (3 g) salt
- ¼ cup (59 g) maraschino cherries - drained
- ⅓ cup (73 g) light brown sugar
Instructions
- Preheat oven to 350°F.
- Spread ¼ cup melted vegan butter in an 8-inch cake pan.½ cup vegan butter
- Sprinkle brown sugar over butter and stir to spread evenly. Add 8-10 cherries, spaced evenly.⅓ cup light brown sugar, ¼ cup maraschino cherries
- Spoon 1 cup drained crushed pineapple in between cherries and pat with the back of a spoon to distribute evenly. Set aside.1⅓ cup crushed pineapple
- In a large mixing bowl, whisk together granulated sugar, flour, baking powder, baking soda, and salt¾ cup granulated sugar, 1½ cups all-purpose flour, 1½ tsp baking powder, ½ tsp baking soda, ½ tsp salt
- Stir in remaining ¼ cup of melted vegan butter and vegetable oil, followed by remaining ⅓ cup of crushed pineapple, plant milk, lemon juice, vanilla, and pineapple juice, stirring just until combined after each addition.⅔ cup vegetable oil, ½ cup vegan butter, 1⅓ cup crushed pineapple, ½ cup plant milk, 1 tbsp lemon juice, 1 tsp pure vanilla extract, ¼ cup pineapple juice
- Pour batter over pineapple mixture in cake pan and bake for about 45-50 minutes or until a toothpick inserted into the center of the cake comes out clean.
- Allow to cool in the pan for at least 10 minutes, then carefully invert onto a cake plate. If any of the pineapple sticks to the pan, just scrape it off and gently add to the top of the cake.
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Nutrition
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Couple of my friends are coming over to my place and one of them is vegan, definitely going to bake this cake for our dessert! Sounds so delicious and easy enough to make!
Yay! Hope everyone likes it!
This pineapple upside down cake was melt in your mouth good and nobody even knew it was vegan. We are trying to eat with more plant based options at my house and this cake was a perfect choice,
Wonderful! I’m happy that it worked for you
I love pineapple upside down cake! My mum used to make it when I was young and it brings back childhood memories! Great to have a vegan version. on my to make list!
Wonderful! I hope you enjoy!
What an incredible cake! I love pineapple upside down and I’m so impressed this one is vegan! 😀 It looks lovely <3
I love pineapple upside down cake too! So good!
I love making upside down cakes! I think they are so much fun to present to your guests 😉 Going to save this recipe and will try some time soon!
Yes! this one is always a hit!
I’m in love with this recipe! It’s so delicious and full of flavors
Thank you! I’m so glad you enjoyed it!
Yum, I love how the sweet and tangy flavors work together for this cake! I’m a huge pineapple fan (pineapple on pizza is def my preference) so this just hit the spot!
I love pineapple on pizza too! So glad you enjoyed the cake!
Upside down cakes are such a classic; I love that you reinvented the recipe and modified it to include ingredients that embrace the began lifestyle.
Thanks so much! It’s always a hit!
Pineapple upside down cakes used to by my favourite cake ever. I can’t believe I have never made it at home before!! This needs to change. Definitely giving this a go this weekend, thanks so much for the recipe 🙂
I hope you love it!
Great vegan recipe! Awesome crumb & great flavor. We loved it!
Thank you! I’m so glad you enjoyed!