Why You’ll Love Vegan Pineapple Upside Down Cake Recipe

This recipe takes the classic retro dessert and makes it vegan without sacrificing flavor or texture. You’ll love the sweet, gooey brown sugar and pineapple topping, the soft and tender cake beneath, and the beautiful presentation when it’s flipped over before serving. Perfect for potlucks, barbecues, and special occasions.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

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

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

Directions

Preheat your oven to 350 °F (175 °C).
Melt the vegan butter or coconut oil in a saucepan or microwave over low heat.
Stir in the brown sugar until mostly dissolved, then spread this mixture evenly across the bottom of a 9×13‑inch baking pan.
Arrange the pineapple rings over the brown sugar sauce; if using cherries, place one in the center of each ring.
In a large bowl, mix together the flour, sugar, baking powder, baking soda, and salt.
Stir in the crushed pineapple, water, oil, and vanilla extract to form a smooth batter.
Spread the batter evenly over the fruit in the pan.
Bake in the preheated oven for about 28 minutes, or until the cake is lightly browned and cooked through.
Allow the cake to cool slightly, then run a knife around the edges to loosen it. Invert onto a serving platter so the pineapple topping is on top.
Slice and serve warm or at room temperature.

Servings and timing

Servings: about 12 slices (or up to 48 mini squares)
Prep time: ~10 minutes
Cook time: ~28 minutes
Total time: ~38 minutes

Variations

Fresh pineapple: Swap canned crushed pineapple and rings for fresh pineapple slices and juice for a brighter, more tropical flavor.
Spiced version: Add a pinch of cinnamon or nutmeg to the cake batter for a warm spice note.
Coconut twist: Sprinkle toasted coconut over the top after baking for extra texture.
Mini cakes: Bake in a muffin tin for individual upside‑down cake servings.

Storage/Reheating

Refrigerator: Store leftovers in an airtight container for up to 5 days.
Freezer: Freeze slices in an airtight container for up to 1 month; thaw in the fridge overnight or warm briefly in the oven.
Reheat: Warm slices in the oven at low heat or microwave individual servings for a few seconds before serving.

FAQs

What pan should I use?

A 9×13‑inch rectangular baking pan works well for this cake. You can also use a round pan, but adjust fruit and batter quantities accordingly.

Can I use fresh pineapple instead of canned?

Yes, fresh pineapple can be used, but make sure to slice evenly and consider adding a bit of extra juice to the cake batter for moisture.

Do I need to grease the pan?

Because of the brown sugar and vegan butter sauce, you typically don’t need to grease the pan — the topping helps prevent sticking.

Can I omit the cherries?

Yes, the cherries are optional. They add classic visual appeal, but the cake is delicious without them.

Is this cake gluten-free?

This version uses regular all‑purpose flour; to make it gluten‑free, try a good quality gluten‑free baking blend.

How can I tell when the cake is done?

The cake is done when the top is lightly browned and a toothpick inserted into the center comes out mostly clean.

Can I make this cake ahead of time?

Yes, you can bake it the day before and refrigerate. Warm slightly before serving for the best texture.

What toppings go well with this cake?

Coconut whipped cream or a scoop of vanilla ice cream pairs beautifully with this sweet cake.

Can I halve the recipe?

Yes, you can halve ingredient amounts and bake in a smaller pan; just adjust baking time accordingly.

Does the cake keep its moisture?

Yes — the crushed pineapple in the batter helps keep the cake moist and tender.

Conclusion

This Vegan Pineapple Upside Down Cake brings together tropical flavor and retro charm in an easy, plant‑based dessert. With a caramelized fruit topping and moist vanilla cake, it’s a crowd‑pleaser that works year‑round — from casual dinners to festive gatherings. Enjoy it warm, cool, or with a scoop of your favorite vegan ice cream.