Pineapple upside down cake was always a go-to dessert at my house growing up. My mom made it frequently but always with a boxed yellow cake mix, canned pineapple and maraschino cherries. It was really quite simple to make but I’ve never had great luck veganizing boxed cake mixes so I’ve tried for years to make a version that tasted like the boxed cake I remembered but better and I think I’ve finally done it!
This cake is moist, just firm enough and has a slight coconutty flavor that I always remembered Duncan Hines cakes having. It’s also made with no special egg replacers! Magic!
For the cake we’re using oil and not butter as that tends to keep cakes moister. Why you ask? Well, often the water in even vegan butter can bind with the gluten in flour making cakes tougher. Oil is pure fat and doesn’t have this issue. We’re also making a quick vegan buttermilk with vegan milk and apple cider vinegar and using some cornstarch to make our regular all purpose flour into cake flour. This will all help with making the cake tender and delicious.
My mom always made this cake in a round pan and keep the pineapple circles whole and placed a cherry inside each one. I’m taking another approach and cutting the circles into four equal pieces and stacking them in a nice pattern and using a square baking pan. Oh and no cherries. I don’t like them but if you do, feel free to add some! Also keep in mind that canned pineapple is really best for this recipe. Fresh pineapple has a lot of moisture and that’s not good here. You even want to pat the canned pineapple dry with paper towels really well.
You’re going to mix the topping right in the baking pan. Add the melted vegan butter and brush it slightly up the sides of the pan. Then add the brown sugar and mix until it becomes a thick paste-like mixture. Then layer the pineapples in the pan and set aside. Then you add the batter and bake.
I hope you enjoy this cake! I love it warm with ice cream but it’s great at any temp – even cold! I store leftovers in the fridge and warm up pieces but it never lasts that long.
The Best Vegan Pineapple Upside Down Cake
12
servings20
minutes36
minutesThe best and most delicious pineapple upside down cake vegan or otherwise!
Ingredients
- Pineapple Topping
2/3 cup vegan butter, melted
1 cup brown sugar
1 can pineapple slices, cut into fourths
- Cake
2 cups all purpose flour
2 tablespoons cornstarch
1 tablespoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup vegan milk
1 tablespoon apple cider vinegar
1 cup vegan granulated sugar
1/2 cup plain vegetable oil
1 teaspoon pure vanilla extract
1/2 teaspoon coconut extract
1-2 drops natural yellow food coloring or 1/4 teaspoon turmeric, optional
Directions
- Preheat oven to 350°. Whisk together all the dry ingredients and set aside.
- Melt the vegan butter (I use the microwave and stop before it’s fully melted then stir until it’s completely liquid). Add the melted butter to a 9” square or round cake pan and brush it up the sides a bit to coat them. Add the brown sugar and mix well until a paste forms. It should self level in the pan but if not, tilt the pan to make sure it’s even. Drain the pineapple and pat well with paper towels to make sure they’re dry. Cut each circle evenly into four wedges then layer those wedges in the pan until the pineapple covers the bottom.
- Whisk the apple cider vinegar into the vegan milk and let stand for a minute to thicken slightly. In the bowl of a stand mixer or using a hand mixer and large bowl add the “buttermilk”, sugar, oil, extracts and optional color and mix until we’ll combined (about 2 minutes). Add the dry ingredients and blend until just combined. Don’t over-mix! I usually stop with mixer while I still see streaks of flour then use a rubber spatula to make sure it’s blended.
- Dollop the batter on top of the pineapple in the pan evenly and spread with a knife or spatula until level. Tap the pan a few times on the counter to remove any large air bubbles.
- Bake for about 35-39 minutes or until a cake tester comes out clean. Let rest for 20 minutes then run a knife around the edges, place a plate on top of the pan then flip over. Tap on the pan to make sure it releases. Once you hear the plop, you know it’s worked. If any sauce remains in the pan just use a spoon to add it back onto the cake in any empty spots. Serve immediately or warm up pieces as you need them if desired. Serve with ice cream or vegan whipped topping. Enjoy!
Notes
- Use your favorite vegan butter. I like a thick brick style butter but any will do as you’re melting it anyway.
- Use canned pineapple pineapple not fresh. Fresh has too much moisture and make sure to dry the canned pineapple well.
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