Easy Vegan Pineapple Upside-Down Cake Recipe

Picture this: friends are dropping by unexpectedly, and you need a dessert that wows without hours of prep. 

Enter the Vegan Pineapple Upside-Down Cake—a tropical-inspired classic that’s quick, easy, and completely plant-based.

With its gooey caramelized pineapple topping and tender, moist cake, this dessert is as beautiful as it is delicious. 

It’s simple to make and perfect for parties, potlucks, or even a treat-yourself moment.

Let’s dive into this step-by-step guide to create a stunning vegan pineapple upside-down cake that will leave everyone raving.

Why You’ll Love This Vegan Pineapple Cake

This plant-based version of the classic pineapple upside-down cake hits all the right notes:

• Quick and Simple: Minimal prep and easy-to-follow steps.
• Crowd-Pleasing: A show-stopping dessert that’s perfect for any occasion.
• 100% Vegan: No eggs or dairy—just wholesome, plant-based ingredients.
• Customizable: Swap pineapple for other fruits like peaches or apples for variety.

Whether you’re baking for a crowd or treating yourself, this cake is a winner every time.

Ingredients For Our Vegan Pineapple Upside-Down Cake

For the Caramelized Pineapple Topping

• ¼ cup vegan butter or margarine: For a rich caramel layer.
• ½ cup packed brown sugar: Adds sweetness and caramelization.
• 1 can pineapple slices (20 oz): Drained and patted dry. Fresh pineapple works too!
• Maraschino cherries (optional): Look for vegan-friendly brands or skip them altogether.

For the Cake Batter

• 1½ cups all-purpose flour: The base for a light and fluffy cake.
• 1½ teaspoons baking powder: Helps the cake rise beautifully.
• ¼ teaspoon salt: Balances the sweetness.
• ½ cup granulated sugar: Sweetens the cake just right.
• ¼ cup neutral oil: Such as sunflower or canola.
• 1 teaspoon vanilla extract: Adds warmth and depth of flavor.
• ½ cup non-dairy milk: Almond, soy, or oat milk all work well.
• 1 teaspoon apple cider vinegar: Activates the baking powder for a tender crumb.

How to Make Vegan Pineapple Upside-Down Cake

Follow these easy steps to create a beautiful and delicious dessert:

Step 1: Prepare the Topping

1. Preheat your oven to 350°F (175°C).
2. In a 10-inch round cake pan, melt the vegan butter over low heat or in the oven.
3. Sprinkle the brown sugar evenly over the melted butter and stir to combine.
4. Arrange the pineapple slices over the sugar mixture. Place a maraschino cherry in the center of each slice, if desired. Set aside.

Step 2: Make the Batter

1. In a medium bowl, whisk together the flour, baking powder, and salt.
2. In a separate large bowl, mix the sugar, oil, vanilla extract, non-dairy milk, and apple cider vinegar until smooth.
3. Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix.

Step 3: Assemble and Bake

1. Gently pour the batter over the pineapple slices, spreading it evenly with a spatula.
2. Bake in the preheated oven for 40–45 minutes or until a toothpick inserted into the center comes out clean.
3. Let the cake cool in the pan for 5–10 minutes. Then, carefully invert it onto a serving plate so the pineapple topping is on display.

Step 4: Serve and Enjoy

• Allow the cake to cool slightly before serving. It’s delicious warm or at room temperature!

Our Tips for Success

1. Dry the Pineapple: If using canned pineapple, pat the slices dry with paper towels to avoid excess moisture in the cake.
2. Even Layers: Spread the caramel and pineapple evenly for a beautiful finish and balanced flavor.
3. Don’t Skip the Vinegar: Apple cider vinegar reacts with the baking powder to create a fluffy cake—don’t worry, you won’t taste it!
4. Cooling is Key: Let the cake cool slightly before inverting to avoid sticking.

Serving Suggestions

Pair your Vegan Pineapple Upside-Down Cake with these accompaniments to elevate your dessert experience:

• Coconut Whipped Cream: A dollop of fluffy coconut cream adds a luscious and tropical flair.
• Vegan Vanilla Ice Cream: Serve warm cake with a scoop of plant-based vanilla ice cream for a classic combination.
• Drizzle of Caramel Sauce: Enhance the caramelized topping with an extra drizzle of vegan caramel sauce.
• Fresh Berries: Add a handful of fresh raspberries, strawberries, or blueberries for a burst of color and a tangy contrast.
• Toasted Coconut Flakes: Sprinkle lightly toasted coconut flakes on top for added texture and tropical flavor.
• Chai or Coffee: Pair with a warm cup of chai or coffee to complement the rich flavors of the cake.

Variations to Try

Feeling creative? Here are some fun ways to switch it up:

• Peach Upside-Down Cake: Use sliced peaches instead of pineapple for a sweeter twist.
• Berry Topping: Try a mix of raspberries and blueberries for a colorful and tangy version.
• Spiced Cake: Add a teaspoon of cinnamon or nutmeg to the batter for a warm, spiced flavor.
• Gluten-Free: Use a gluten-free all-purpose flour blend for a coeliac-friendly dessert.

Storage Tips

• Room Temperature: Store in an airtight container for up to 3 days.
• Refrigeration: If storing longer, refrigerate the cake for up to 5 days. Let it come to room temperature before serving.
• Freezing: Wrap individual slices tightly in plastic wrap and freeze for up to 3 months. Thaw in the fridge overnight and warm slightly before serving.

Final Thoughts

This Vegan Pineapple Upside-Down Cake is proof that plant-based desserts can be just as indulgent and crowd-pleasing as traditional ones. It’s quick, easy, and guaranteed to impress at any gathering.

So, the next time you’re short on time or inspiration, remember this tropical treat. Whip it up, watch the caramel ooze, and enjoy every bite of this sweet and tangy delight!

Looking for more inspiration? We think you’ll love our Apple Orange Cinnamon Almond Cake or our tasty recipe for Cardamom Apple Rose Cakes.

Frequently Asked Questions