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If you are looking for your next vegan fruity dessert fix, look no further than my vegan pineapple upside down cake. I use pineapple rings, maple syrup, and vanilla paste for this nostalgic dessert that has stood the test of time. This dessert is moist, glossy on top, dairy free, egg free and comes together in just 1 hour.
Pineapple upside down cake is a vintage dessert that delivers a rich, retro flavor still loved by so many today. The combination of the caramelized fruit topping and spongy vanilla base has made it a firm favorite in my house. I alternate between this dessert and my vegan peach cobbler when I want to serve something sweet and fruity. For special occasions, I make both. Ha! I recommend doing the same at your next family gathering.
A few years ago, I was reminiscing about childhood desserts with my husband, and I realized that I desperately needed a vegan pineapple upside down cake in my life. While my kids love the other fruit-based desserts like my vegan apple crisp, they were particularly taken by this cake. The first time I made it, I was met with delighted gasps when I flipped it over to reveal the pineapple rings. My youngest asked how they got in there. Ha!
This vegan pineapple upside down cake satisfies my sweet cravings while using more wholesome ingredients than the traditional version. From a nutritionist’s perspective, I appreciate the added fiber in the whole wheat flour and the less refined quality of coconut sugar. It is a dessert I can serve to my kids and guests, knowing it balances indulgent and mindful ingredient choices.
The structure of this cake works thanks to simple, yet intentional steps. I begin by arranging the pineapple rings and pouring maple syrup directly into the pan so it caramelizes as the cake bakes. Mixing the wet ingredients separately helps create a smooth batter, without overworking the flour, which is how I keep it light and delicate. Allowing the cake to rest before flipping gives the syrup a chance to thicken and stick to the fruit instead of sliding off.
I will be the first to admit that I was incredibly nervous the first time I made this cake for an event. My sister was hosting a 1970s-themed party with a menu to match. No matter how many times I have made this, there is always a moment when my heart skips a beat during the flip.
On this occasion, I was hesitant, and even a little silly, scared I was going to mess up and send pineapple rings falling everywhere. My sister, growing impatient, grabbed the dish, placed it on the base, and flipped it before I could even object. It came out perfectly. She just rolled her eyes at me and walked away in cool fashion, much like a 1970s disco diva. I recommend making this recipe with the same kind of attitude. Ha!
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🥘 Ingredients
This dessert may look and taste exotic, but the ingredients are surprisingly simple. This is what I use:
Dry Ingredients
White whole wheat flour: I use this for structure and a light wholegrain flavor.
Baking powder: I use this as a raising agent to give my cake a lift and keep it light.
Coconut sugar: In place of refined sugar, I use coconut sugar as a healthier option. If you want your cake sweeter, you could also use light brown sugar.
Wet Ingredients
Pineapple rings: I use canned pineapple rings or fresh ones. If canned, I make sure to drain them well.
Maple syrup: This is what I use to create that caramel stickiness over my pineapple.
Almond milk: I use unsweetened almond milk to add creaminess to my cake batter.
Coconut oil: Coconut oil keeps my cake moist, without the use of butter or canola oil. I melt it before mixing it in.
Vanilla paste: Vanilla paste gives my upside down cake a deep richness that rounds out all the other flavors.
🔪 How To Make
Every time I make this vegan pineapple upside down cake, I follow these simple steps exactly to guarantee the perfect outcome:
Preheat and prep: I preheat my oven to 350F and line an 8-inch cake tin with parchment paper. Then I drain the pineapple rings and arrange them at the bottom of the pan, before pouring over the maple syrup.
Mix wet ingredients: In a large mixing bowl, I whisk together the almond milk, coconut oil, coconut sugar, and vanilla paste until smooth and combined.
Mix dry ingredients: In a separate bowl, I whisk the flour and baking powder together.
Make cake batter: Next, I add in 1/2 of the flour mixture, and whisk until well combined. Then I add in the rest of the flour and whisk until smooth.
Pour into the prepared pan: I pour the batter into my prepared cake pan and spread it evenly.
Bake: I bake my cake for 40 minutes, until an inserted toothpick comes out clean. Then I allow the cake to cool in the pan for 30 minutes. To remove, I invert the cake tin on my serving dish and flip quickly but carefully. Lastly, I remove the parchment, slice, and serve.
My #1 Secret Tip for this vegan pineapple upside down cake recipe is to drain the pineapple rings thoroughly before arranging them in the cake pan. I even give it a quick pat with a paper towel if it is really juicy. Excess juice is the main reason this cake turns soggy, which prevents caramelization.
Other Tips To Keep In Mind:
- Tinned pineapple for more sweetness: While fresh pineapple works well, sometimes cooked pineapple can give off a bitter taste, depending on the ripeness. Tinned rings are also far more convenient, which is what I like.
- Allow proper resting: I always make sure to give my cake the full 30 minutes rest before flipping so the syrup sticks to the pineapple, and keeps the rings in place.
- Pan lining: I make sure my cake tin is always lined, which allows for a cleaner flip, release, and little to no wastage of the syrup.
📖 Variations
After I became confident and comfortable with this recipe, I experimented, and these are some of my favorite variations:
Cherry on top: I add 1/2 a maraschino cherry into the center of each pineapple ring before adding the batter. This adds an amazing pop of color and gives it that authentic retro flair. I have caught my kids stealing the cherries on more than one occasion, though.
Go gluten-free: I replace my flour with gluten-free 1 to 1 baking flour that contains xanthan gum. This recipe is one that my friend with celiac swears by to cure her cravings.
Citrus boost: For a little kick, I add 1 teaspoon of finely grated orange zest to the batter for a more tropical and elevated flavor. My husband loves anything orange-flavored, so of course, this is the version he requests most.
🍽 Serving Suggestions
I love a cohesive theme, which is why I make sure to serve this vegan pineapple upside down cake with other fruit or vegetable-inspired desserts. Last year, I made the desserts for a family member’s birthday, and decided to do an all-fruit theme. I made my lemon tartlets with coconut milk filling, and a large vegan pumpkin pie, as well as a few of my healthy no-bake date bars for the chocoholics.
Whenever I am hosting a party for my kids and their friends, I prefer to be cautious and go for a fully vegan and partially gluten-free spread. Last year, my eldest had an end-of-semester party and wanted a few finger foods and mostly desserts. I was not too worried about overindulging them as I knew I was making conscious choices when it came to my ingredients. I served my vegan upside down cake, along with a bowl of warm vegan churros and my gluten-free vegan millionaire shortbread squares.
🧊 Storing And ♨️ Reheating
Refrigeration: I store this upside down cake in an airtight container in the fridge for up to 4 days.
Freezing: I slice the cake, then wrap each portion tightly and freeze for up to 3 months.
Reheating: If I want to warm the cake through slightly, I heat individual slices in a 350F oven for about 8 minutes. Or I microwave it briefly until warm.
❓Recipe FAQs
No, I have discovered that 30 minutes is the sweet spot for resting time. Any less, and the syrup runs off the fruit, creating a mess. Any longer and the caramel may firm up and cling to the pan or parchment.
If you discover your cake is soggy before removing it from the pan, try baking it for a few more minutes with the fan setting, if your oven has one. If you have already turned it upside down, you could still place it back in the oven, as long as it is holding its structure. But if your cake is soggy and falls apart, I recommend turning it into a tropical layered trifle with some whipped cream.
I recommend using a solid, round 8-inch cake tin. This shape allows for a better arrangement and presentation of the pineapple rings. I also warn against using loose-bottomed or springform cake tins for this recipe.
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📋 Recipe Card
Vegan Pineapple Upside Down Cake
If you are looking for your next vegan fruity dessert fix, look no further than my vegan pineapple upside down cake. I use pineapple rings, maple syrup, and vanilla paste for this nostalgic dessert that has stood the test of time. This dessert is moist, glossy on top, dairy free, egg free and comes together in just 1 hour.
Servings: 12 servings
Calories: 182kcal
For The Pineapple Topping
- My #1 Secret Tip for this vegan pineapple upside down cake recipe is to drain the pineapple rings thoroughly before arranging them in the cake pan. I even give it a quick pat with a paper towel if it is really juicy. Excess juice is the main reason this cake turns soggy, which prevents caramelization.
- Tinned pineapple for more sweetness: While fresh pineapple works well, sometimes cooked pineapple can give off a bitter taste, depending on the ripeness. Tinned rings are also far more convenient, which is what I like.
- Allow proper resting: I always make sure to give my cake the full 30 minutes rest before flipping so the syrup sticks to the pineapple, and keeps the rings in place.
- Pan lining: I make sure my cake tin is always lined, which allows for a cleaner flip, release, and little to no wastage of the syrup.
Serving: 1slice | Calories: 182kcal | Carbohydrates: 24g | Protein: 2g | Fat: 10g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 30mg | Potassium: 139mg | Fiber: 2g | Sugar: 11g