Vegan Pineapple Upside Down Cake

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With caramelized pineapple and gooey brown sugar sauce over fluffy vanilla cake, this vegan pineapple upside down cake recipe is a deliciously fancy dairy free dessert!

Cook Time28

Total Time28

Course: Dessert

Cuisine: American

Keyword: cake, cherry, pineapple

Servings: slices (or 48 squares)

Author: Katie Higgins

Ingredients

Pineapple Topping

1/4 cup vegan butter or coconut oil (60g)
2/3 cup brown sugar (120g)
12 pineapple rings
12 maraschino cherries (optional)

Cake Ingredients

2 cups flour (240g)
1/2 cup sugar (100g)
1 1/2 tsp baking powder
1 tsp baking soda
1 tsp salt
1 cup crushed pineapple (240g)
3/4 cup water (180g)
1/4 cup oil (48g)
1 tbsp pure vanilla extract (15g)

Instructions

To make the vegan pineapple upside down cake, first preheat the oven to 350 F. Melt the vegan butter in a microwave or saucepan over low medium heat. Stir in the brown sugar until mostly dissolved. Spread into the bottom of a 9x13 inch baking pan. Arrange the pineapple rings over top of the sauce. Optionally, place a cherry into the center of each ring. Stir together all cake ingredients to form a batter, then spread over the rings in the pan. Bake 28 minutes or until lightly browned. A toothpick inserted halfway down in the center of the cake should come out mostly clean. Let cool, then carefully go around the sides of the pan with a knife. Invert the pan onto a long platter or baking tray. Slice and enjoy!
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Video

Notes

Leftover pineapple? Make this reader favorite Pineapple Dole Whip.

Nutrition