March 12, 2025

Vegan Pineapple Upside Down Cake

Moist and flavorful, this recipe for vegan pineapple upside down cake is a show-stopping dessert. This eggless pineapple upside down cake features a caramelized pineapple topping and a moist pineapple flavored cake base.

The pineapple upside down cake is a retro dessert that withstands the test of time. Originating in the 1920’s this pineapple studded cake has a simple concept that speaks to bakers who want a show stopping dessert without having to put in hours decorating at the end.

Upside down pineapple cake gets the name from the method of flipping the cake out of the pan and serving it bottom side up. The side adorned with a buttery brown sugar coated pineapple and cherry topping becomes the iconic top that makes this cake unique.

Why We Love Vegan Pineapple Upside Down Cake

Moist and flavorful are two of the most common words used to describe an upside down pineapple cake and when it comes to a cake, those are my two favorite words.

Some other reasons we love making this vegan cake include:

Simple but show stopping design. The cherries and pineapple do all the work decorating the top of this cake into something everyone will be talking about.
Eggless. In a time when a single egg costs close to $0.50 a piece, pulling back on the use of eggs just makes financial sense.

From the side, a small white plate with a slice of pineapple upside down cake with a white plate in the back right with another slice of cake and a cake plate in the back left.

Vegan Changes to Pineapple Upside Down Cake

Originally adapted from Recipe Tin Eats Pineapple Upside Down Cake, this vegan upside down pineapple cake has a few plant-based modifications that keep it flavorful while also remaining vegan.

Vegan buttermilk– A mixture of non-dairy milk with apple cider vinegar both tenderizes the cake and gives the cake rise when mixed with baking soda.
Plant butter– Gives a rich flavor and softens the crumb of the cake.
Egg replacement– A mixture of vegan buttermilk working with baking soda helps the cake rise without the use of eggs.

A top down of vegan pineapple upside down cake on a cake plate with a wedge cut out and a small dish of cherries in the top left.

How to Make Vegan Pineapple Upside Down Cake

Ingredients You’ll Need

Pineapple Topping– Sliced pineapples, melted vegan butter, brown sugar, and maraschino cherries give this decadent cake an indulgent topping.
Pineapple slices– Be sure to pick up a can of pineapple slices in pineapple juice, not in syrup, as you will need the juice later in the cake mixture.
Vegan buttermilk– Made from mixing a dairy-free milk with apple cider vinegar and allowing to sit about 5 minutes.
Plant butter– Softened to room temperature.
Flour– All purpose works best in this recipe.
Baking soda + Baking powder– Works with the buttermilk mixture to tenderize the cake and allow it to rise during baking.
Salt– Enhances the flavor of the cake.
Pineapple juice– Reserved from the can of pineapple slices, this gives a slight pineapple flavor to the cake.
Vanilla– For an extra boost of flavor.
Sugar– Granulated sugar for added sweetness.

Ingredients for vegan pineapple upside down cake on a cream counter with chunks of pineapple around.

Step-by-Step Directions for Pineapple Upside Down Cake

Preheat the oven to 350°F.
Dry pineapple slices: Remove slices of pineapple from the can and place on a stack of paper towels to dry out a bit.
Butter the pan: Pour melted vegan butter into a 9-inch cake pan.
Add sugar to the pan: Sprinkle brown sugar into the pan.
Press the pineapple rings into the cake pan, starting in the center and working your way around.
Add cherries: Fill the holes with maraschino cherries and set to the side.

A cake pan with melted vegan butter sprinkled with brown sugar.

A silver cake pan with the vegan pineapple upside down cake toppings pressed into the pan.

Make buttermilk: In a liquid measuring cup mix together 1½ cup non-dairy milk with 1 Tablespoon apple cider vinegar. Set to the side for at least 5 minutes.
Stir dry ingredients together: In a medium sized mixing bowl stir together flour, baking powder, baking soda, and salt and set aside.
Mix liquid ingredients: Mix reserved pineapple juice and vanilla into the non-dairy milk mixture.
Cream butter + sugar: In the base of a stand mixer cream together vegan butter with granulated sugar.

A liquid measuring cup with liquid ingredients before mixing.

A glass bowl with dry ingredients for vegan pineapple upside down cake on a cream counter.

A silver mixing bowl with a paddle attachment and creamed plant butter with sugar.

Add half of the liquid ingredients from the measuring cup mixture into the stand mixer and beat together.
Scoop in flour: Next add the flour mixture into the batter slowly.
Remaining liquid ingredients: Finally, pour in the remaining liquid measuring cup mixture and mix until just combined.
Pour the batter into the prepared baking pan
Bake in the preheated oven for 50 minutes.
Cool: Allow the cake to cool completely before flipping out of the pan onto a plate or cake stand.

A silver mixing bowl with a paddle attachment and the batter after adding part of the wet and dry ingredients.

A silver mixing bowl with the paddle attachment and the finished vegan cake batter.

A silver cake pan with the vegan cake batter poured over the topping.

Flipping Out an Upside Down Pineapple Cake

Once you have a cooled cake, run a butter knife or rubber spatula around the rim of the cake pan.
Next, place a plate flat side covering the top of the cake, bottom side facing you.
Pick up the plate topped cake pan then place one hand on the plate while the other hand holds the pan.
Flip the plate topped cake pan so the plate is now on the bottom and the cake pan base points up.
Thanks to copious amounts of vegan butter the vegan pineapple cake should slip right out of the pan.

A cake pan with baked vegan pineapple upside down cake.

A cake plate topped with a vegan pineapple upside down cake on a cream counter with a small stack of plates in the bottom left and a small dish of cherries in the top left.

Helpful Kitchen Tools

When you are ready to make this delicious and moist vegan pineapple upside down cake, here are some kitchen tools you might find helpful along the way.

Cake Pan– Used to assemble the topping of the cake and also provide a space to bake the cake.
Liquid Measuring Cup– Perfect for mixing and pouring the vegan buttermilk mixture.
Cake Plate– Holds and serves the cake after baking.

Two small white plates with wedges of vegan pineapple upside down cake with a small dish of cherries in the middle left.

Serving Suggestions

I am a big fan of enjoying a slice of this vegan pineapple upside down cake a little warm with a cup of warm coffee around 3 in the afternoon. Some other ways you can dress up this cake and serve it include:

Topped with a scoop of vegan vanilla ice cream.
Dolloped with some fresh plant-based whipped cream.

Storing Vegan Pineapple Upside Down Cake

This delicious and moist pineapple upside down cake is best stored in the refrigerator. Place the cooled cake inside of an air-tight storage container and keep chilled up to 3 days after baking.

From the side, the left half of a pineapple upside down cake with a wedge missing from the cake plate and a small dish of cherries in the back left.

Vegan Desserts to Make Next

Craving more vegan desserts? Here are some decadent delights you will want to make again and again!

If you tried this vegan pineapple upside down cake recipe please let me know in the comments below!

You can also share a picture of it with me on Instagram by tagging @mylifeafterdairy so I can see all of your life after dairy adventures!

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