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Vegan Pineapple Upside Down Cake

With caramelized pineapple and gooey brown sugar sauce over fluffy vanilla cake, this vegan pineapple upside down cake recipe is a deliciously fancy dairy free dessert!

Recipe from Chocolate Covered Katie (chocolatecoveredkatie.com)

[mrp_rating_result]
Cook Time 28 minutes
Total Time 28 minutes
Yield 12 slices (or 48 squares)

Ingredients

Pineapple Topping

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

Cake Ingredients

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

Instructions

  • To make the vegan pineapple upside down cake, first preheat the oven to 350 F. Melt the vegan butter in a microwave or saucepan over low medium heat. Stir in the brown sugar until mostly dissolved. Spread into the bottom of a 9x13 inch baking pan. Arrange the pineapple rings over top of the sauce. Optionally, place a cherry into the center of each ring. Stir together all cake ingredients to form a batter, then spread over the rings in the pan. Bake 28 minutes or until lightly browned. A toothpick inserted halfway down in the center of the cake should come out mostly clean. Let cool, then carefully go around the sides of the pan with a knife. Invert the pan onto a long platter or baking tray. Slice and enjoy!
    View Nutrition Facts

Notes

Leftover pineapple? Make this reader favorite Pineapple Dole Whip.
 

Nutrition Information

Serving: 1slice | Calories: 200kcal | Carbohydrates: 33g | Protein: 2.9g | Fat: 7g | Saturated Fat: 2.2g | Polyunsaturated Fat: 2.4g | Monounsaturated Fat: 2.4g | Sodium: 200mg | Potassium: 27mg | Fiber: 2.9g | Sugar: 18g | Vitamin A: 200IU | Vitamin C: 5mg | Calcium: 17mg | Iron: 1mg