There’s something magical about flipping a cake and revealing a layer of caramelized pineapple rings and cherries glistening on top. Pineapple upside-down cake always brings back memories of family gatherings and summer picnics. I wanted to capture that same nostalgic flavor but make it completely plant-based.
This vegan version keeps everything I love about the classic—sweet pineapple, a tender crumb, and that gorgeous golden topping. No eggs or dairy needed! Whether you’re sharing it with friends or just treating yourself, this cake is guaranteed to brighten any day.
Why You’ll Love This Vegan Pineapple Upside-Down Cake
You’ll love how this vegan pineapple upside-down cake brings the best of classic baking to your plant-based kitchen. I’ve crafted this recipe for anyone who wants a treat that’s as nourishing as it is indulgent. There’s no need for eggs or dairy—the cake comes out incredibly moist and fluffy with a golden crumb. Fresh pineapple caramelizes beautifully on top, giving each bite bursts of sweet tropical flavor without any processed shortcuts.
Baking this cake fills your kitchen with the warm aroma of vanilla and pineapple. When you flip it out of the pan, you’re greeted by glossy rings of golden fruit and bright cherries on a soft cake base. The presentation is always a showstopper, making this dessert perfect for family gatherings, potlucks, or just enjoying a slice on your own after a long day.
I love that this recipe is simple enough for anyone to make. You don’t need special equipment or rare ingredients. Everything can be found at your local grocery store. The steps are straightforward, so even beginner bakers can achieve bakery-worthy results. I designed the cake to be lower in oil and sugar than most traditional recipes. It’s light enough for a healthier treat, yet every slice is sweet, sticky, and satisfying.
My goal with this version is to show that plant-based baking doesn’t mean sacrificing flavor or texture. You get all the indulgence with better ingredients. Serve it warm or at room temperature—each bite offers a perfect balance of caramel, fruit, and tender vegan cake.
Ingredients
My vegan pineapple upside-down cake uses simple pantry staples and a few fresh ingredients. Each component delivers mouthwatering flavor while keeping the recipe easy and accessible.
For the Topping
- 2 tablespoons vegan butter or coconut oil
- ⅓ cup light brown sugar, packed
- 6 to 8 fresh pineapple rings (canned works in a pinch, but I prefer ripe fresh pineapple)
- 8 to 10 maraschino cherries (check for vegan-friendly brands)
For the Cake Batter
- 1 ½ cups all-purpose flour (spooned and leveled)
- 1 cup organic cane sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon fine sea salt
- 1 cup unsweetened almond milk (or any non-dairy milk)
- ⅓ cup neutral vegetable oil
- ⅓ cup unsweetened applesauce
- 2 teaspoons apple cider vinegar
- 1 tablespoon pure vanilla extract
| Ingredient | Amount | Notes |
|---|---|---|
| Vegan butter or coconut oil | 2 tbsp | For topping |
| Light brown sugar | ⅓ cup | For topping |
| Pineapple rings | 6–8 | Fresh preferred |
| Maraschino cherries | 8–10 | Vegan-friendly brands |
| All-purpose flour | 1 ½ cups | For cake batter |
| Organic cane sugar | 1 cup | For cake batter |
| Baking powder | 1 tsp | For cake batter |
| Baking soda | ½ tsp | For cake batter |
| Fine sea salt | ½ tsp | For cake batter |
| Unsweetened almond milk | 1 cup | Or non-dairy milk of choice |
| Neutral vegetable oil | ⅓ cup | For cake batter |
| Unsweetened applesauce | ⅓ cup | For cake batter |
| Apple cider vinegar | 2 tsp | Activates the leavening agents |
| Pure vanilla extract | 1 tbsp | For cake batter |
Equipment Needed
Making a vegan pineapple upside-down cake at home does not require fancy gear. I use reliable kitchen basics that most home cooks already have on hand. Here is what I recommend gathering before you start:
- 9-inch round cake pan (nonstick or lightly greased)
- Mixing bowls (one large for the batter, one medium for the wet ingredients)
- Whisk (for smooth blending)
- Silicone spatula or wooden spoon (for folding and spreading the batter)
- Measuring cups and spoons (for accuracy in both wet and dry ingredients)
- Sharp knife and cutting board (for slicing fresh pineapple)
- Cooling rack (to let the cake set and prevent sogginess)
- Small saucepan (if you want to melt vegan butter or coconut oil for the topping)
These tools ensure an even bake and help you layer the pineapple and cherries neatly. Each step—measuring, mixing, and unmolding—is made easier and more enjoyable with the right equipment. This list is all you need to create a beautifully caramelized and moist vegan pineapple upside-down cake in your own home kitchen.
Make-Ahead Tips
When I teach others to prepare vegan pineapple upside-down cake, I always recommend a few make-ahead strategies to save time and ensure the cake is as moist and flavorful as possible. Prepping key elements makes the baking process smooth and stress-free.
- Prepare Pineapple and Cherries Ahead
I slice fresh pineapple rings and pit the cherries a day in advance. After slicing and prepping, I layer them between parchment sheets and store them in an airtight container in the fridge. This step helps the fruit stay juicy and ready for assembly.
- Mix the Dry Ingredients in Advance
I like to whisk together the flour, organic cane sugar, baking powder, baking soda, and salt and store the mixture in a sealed container at room temperature for up to two days. This makes the cake batter come together in minutes.
- Melt Vegan Butter or Coconut Oil Early
I measure and melt the vegan butter or coconut oil for the caramel base ahead of time. Store it in a covered jar at room temperature if using within 24 hours, or refrigerate if prepping earlier. Bring to room temperature before use.
- Applesauce and Almond Milk Ready to Go
I portion out the applesauce and almond milk into measuring cups and refrigerate them until ready to bake. This helps keep the cake batter smooth and consistent.
- Cake Batter Can Be Assembled in Advance
If you need to prep even further, combine the wet and dry cake ingredients separately the night before. Store them covered in the fridge. Bring both to room temperature before mixing and baking.
- Baked Cake Storage
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My vegan pineapple upside-down cake stays moist if made a day ahead. After baking, let the cake cool completely, then wrap it tightly in plastic wrap or foil. Store at room temperature for up to 24 hours, or refrigerate for up to three days. Allow the cake to come to room temperature before serving for the best texture and flavor.
- Table: Make-Ahead Recommendations
| Step | Storage Method | Duration |
|---|---|---|
| Prepared pineapple and cherries | Fridge | Up to 1 day |
| Mixed dry ingredients | Room temperature | Up to 2 days |
| Melted butter or coconut oil | Room/Fridge | Up to 2 days |
| Portioned applesauce and almond milk | Fridge | Up to 2 days |
| Assembled wet and dry batter (separate) | Fridge | Overnight |
| Fully baked cake | Room/Fridge | 1-3 days |
Preparing in advance lets you enjoy baking at your own pace, so you can serve this vegan classic fresh and stress-free—just the way I do when I teach my favorite vegan recipes.
Directions
I walk you through each step to ensure your vegan pineapple upside-down cake comes out tender, flavorful, and beautiful. Grab your ingredients and utensils, breathe in the sweet pineapple aroma, and let’s bake together.
Prep the Pan and Pineapple Topping
- Preheat your oven to 350°F (177°C).
- Melt 1/4 cup vegan butter or coconut oil. Pour it into the base of a 9-inch round cake pan and tilt to coat the entire bottom.
- Sprinkle 1/2 cup light brown sugar evenly over the melted butter.
- Arrange 6–8 pineapple rings across the sugared base. Overlap slightly for full coverage.
- Place a maraschino cherry in the center of each pineapple ring. Tuck extra cherries between fruit slices for pops of color.
Mix the Vegan Cake Batter
- In a large bowl, whisk together 1 1/2 cups all-purpose flour, 1/2 cup organic cane sugar, 2 tsp baking powder, 1/2 tsp baking soda, and 1/2 tsp fine sea salt.
- In a separate medium bowl, combine 1 cup unsweetened almond milk, 1/3 cup neutral vegetable oil, 1/3 cup unsweetened applesauce, 1 tbsp apple cider vinegar, and 1 tbsp pure vanilla extract.
- Pour the wet ingredients into the dry mixture. Whisk or fold the batter together just until the flour disappears. Do not overmix—the cake will stay softer and lighter.
Assemble the Cake
- Carefully pour the batter over the prepared pineapple and cherries in your cake pan.
- Gently spread the batter with a spatula to cover the fruit in an even layer, making sure not to disturb the arranged fruit pattern.
Bake the Cake
- Place the filled pan in the center of your preheated oven.
- Bake for 35–40 minutes. The cake is done when the top turns golden, the edges start pulling away, and a toothpick inserted in the center comes out clean.
| Bake Time (min) | Oven Temp (°F) |
|---|---|
| 35–40 | 350 |
Cooling and Flipping the Cake
- Remove the cake from the oven and place the pan on a wire rack.
- Cool the cake for 10–15 minutes. This rest lets the topping set for a picture-perfect flip.
- Run a small knife around the pan’s edge to loosen the cake.
- Place a plate, slightly larger than the pan, over the cake. Grip both firmly with oven mitts, then invert in one confident motion.
- Lift the pan gently so the caramelized pineapple topping is revealed on top. Let cool at least 30 minutes before slicing and serving for best texture and flavor.
Serving Suggestions
I love presenting this vegan pineapple upside-down cake at room temperature or slightly warm so the caramelized pineapple really shines. The cake turns out soft and golden with a moist crumb and bursts of juicy pineapple on top. After flipping and cooling on a rack I carefully transfer the cake to a large plate or cake stand.
For a classic touch I serve each slice with a dollop of vegan whipped cream or a scoop of dairy-free vanilla ice cream. The creamy element contrasts the fruit topping and highlights the cake’s warm flavors. When I want to keep the dessert light and fresh I add big spoonfuls of coconut yogurt and scatter fresh mint leaves over each serving.
When I serve the cake at brunch I sometimes accompany each slice with a simple fruit salad—think mango cubes, kiwi, or strawberries. The tropical flavors play up the pineapple and make the meal more filling and colorful. For a special touch at gatherings I drizzle a little extra maple syrup for added sweetness.
This cake pairs beautifully with hot drinks. I love to enjoy a slice with strong black coffee, chai tea, or a spiced herbal infusion such as ginger-lemon. The cake also holds its own alongside sparkling water with a squeeze of fresh lime for a lighter pairing.
For storage, I keep leftover slices covered at room temperature for one day, or refrigerate them in an airtight container for up to three days. The texture remains tender, and the flavors deepen a bit over time. Just warm individual slices in the microwave for about 10 seconds if you want that “fresh out of the oven” taste.
Serving Tips Table
| Serving Option | Description | Notes |
|---|---|---|
| Vegan whipped cream | Creamy, classic topping | Use coconut or soy-based |
| Non-dairy vanilla ice cream | Adds cool, sweet creaminess | Perfect for summer parties |
| Coconut yogurt + fresh mint | Light, tangy, herby garnish | Great for brunch |
| Simple tropical fruit salad | Mango, kiwi, strawberries, or berries | Adds color and vitamins |
| Maple syrup drizzle | Extra sweetness and shine | Optional for special events |
| Hot coffee, chai, or herbal tea | Complements warm notes in the cake | Serve alongside every slice |
| Sparkling lime water | Refreshing contrast to the rich cake | Light and hydrating |
My passion is sharing vegan recipes that are as nourishing as they are delicious. This cake fits right into any occasion—serve it the way that brings you joy.
Storage and Freezing Tips
After baking this vegan pineapple upside-down cake I make sure it stays fresh and flavorful by storing it properly. Here’s exactly how I keep every slice moist and tasty for days to come.
Storing at Room Temperature
I let the cake cool completely on a wire rack before covering it loosely with foil or placing it in an airtight container. At room temperature the cake keeps up to 1 day. I avoid leaving it uncovered so the pineapple topping does not dry out or become sticky.
Refrigerating the Cake
For longer freshness I move leftovers to the refrigerator. I wrap individual slices or the entire cake tightly in plastic wrap or store them in a container with a tight-fitting lid. In the fridge the cake stays delicious and moist for up to 3 days. I like to bring each slice to room temperature or give it a brief 10-second zap in the microwave before serving to revive its tender crumb.
Freezing for Longer Storage
When I want to make the cake ahead or preserve extra portions I freeze it. Here’s my step-by-step method:
- Let the cake cool completely and remove the springform or pan base.
- Cut into slices for easy portioning.
- Wrap each slice tightly in plastic wrap then layer them in a freezer-safe bag or airtight container.
- Label the container with the date.
Frozen vegan pineapple upside-down cake keeps well for up to 2 months. When I want to enjoy a slice I unwrap it and let it thaw at room temperature for about 1 hour. If I need it warmed quickly I use the microwave on a low setting for 20 seconds.
Texture and Freshness Tips
Because this cake is made without eggs or dairy I find it holds its texture well even after freezing. The pineapple base may become a little softer but the overall slice stays moist and rich. For best results I avoid storing the cake with strong-smelling foods to prevent unwanted flavors from seeping in.
| Storage Method | How to Store | How Long It Lasts | Best Way to Serve After Storage |
|---|---|---|---|
| Room Temperature | Loosely wrapped or airtight container | 1 day | Serve at room temperature |
| Refrigerator | Wrapped or lidded container | Up to 3 days | Room temp or microwave briefly |
| Freezer | Wrapped slices in freezer-safe container | Up to 2 months | Thaw 1 hr at room temp or microwave |
These simple storage strategies help me keep my vegan pineapple upside-down cake delightful every time I crave a sweet treat.
Conclusion
Baking this vegan pineapple upside-down cake always brings a little sunshine into my kitchen. I love how it’s both comforting and impressive enough to share with anyone—vegan or not.
If you’re looking for a dessert that’s easy yet special this cake fits the bill. I hope you’ll give it a try and let it brighten your next gathering or cozy night in. Happy baking!
