No Egg Pineapple Upside-Down Cake (Vegan)
Dec 6, 2021 (Last updated Aug 4, 2026) by Hannah Sunderani
Today I am sharing my recipe for a sweet, soft and buttery, eggless Pineapple Upside-Down Cake. topped with caramelized pineapple and cherries! The cake texture is perfection: spongy, moist and buttery. Honestly, you would never guess that this pineapple upside down cake is eggless.
Made with canned sliced pineapple and maraschino cherries for the topping; and a simple cake base from all-purpose flour, brown sugar, coconut milk and vegan butter. I recipe tested this cake multiple times until perfect – and perfect it is!
I also love how retro and throw-back this cake is. In fact, my hubby’s exact comment was, “this looks like a cake my grandma would make, but I’d actually want to eat it!”
So, let me tell you exactly how to make this vegan pineapple upside down cake so that you can enjoy it pronto.
Ingredient Tips & Notes:
The ingredients for this vegan pineapple upside-down cake are simple and straight-forward, using pantry-ingredients that likely you already have on hand! Here’s what you’ll need:
- Canned sliced pineapple: Canned pineapple works really nicely in this recipe because it’s uniform in shape and are extra sweet in flavour. I recipe tested this cake with fresh pineapple, but the canned version offered a more caramelized top that’s picture perfect and not watery.
- Maraschino cherries: Adds a beautiful pop of red and makes this vegan pineapple upside-down cake feel so retro! I recipe tested this with fresh cherries and it worked great! But I prefer the maraschino for it’s vivid red hue.
- All-purpose flour: The base of this recipe is a simple cake mixture using all-purpose flour for an ultra moist and spongy cake.
- Brown Sugar: Deepens the sweet flavour of this cake and achieves an extra-moist texture. I also recipe tested with coconut sugar and it worked great!
- Vegan Butter: Used as a vegan alternative to regular butter in the cake batter, and keeps this recipe vegan. If you’re not vegan you can use regular butter and it will work just the same.
- Coconut Milk: Canned coconut milk is used in the cake batter. Its high fat content tenderizes gluten, adds rich moisture, and creates a supremely soft crumb. The natural fats lock in moisture for a perfect moist cake.
How to make vegan pineapple upside down cake
This vegan pineapple upside down cake is very easy to make. Although the topping looks difficult to achieve, it’s actually very simple to do. Here’s exactly how to achieve this perfect eggless pineapple upside-down cake:
So there we have it, a simple vegan pineapple upside down cake thats sweet, soft and buttery with a caramelized pineapple and cherry topping. It’s a retro style cake that everyone will love, whether you’re vegan or not.
I’m sure you’re going to love this cake as much as we do. If you do make this recipe please let me know in the comments below what you think! I truly love hearing from you, and I’m always here to answer any questions you might have. And of course, tag me on Instagram with your pictures using the hashtag #twospoons. Nothing makes me happier than to see your recreations.
No Egg Pineapple Upside-Down Cake (Vegan)
Ingredients
Topping:
- ¼ cup vegan butter , melted
- ½ cup light brown sugar (or demerara sugar)
- 8-10 slices canned pineapple , pat dry
- 18 maraschino cherries (optional)
Dry Ingredients
- 1 ¾ cup all purpose flour
- ½ cup brown sugar
- ½ cup white sugar
- ½ tsp fine sea salt
- ½ tsp baking powder
- ¼ tsp baking soda
Wet Ingredients:
- ¼ cup pineapple juice (reserved from the canned pineapple)
- 1 cup canned coconut milk
- 1/3 cup vegan butter , melted
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350F/180C. Start by making the topping: In a 9-inch round cake pan, add the melted vegan butter and sprinkle with the light brown sugar as evenly as possible. Spread as needed with a spatula for an even top.
- Decorate the cake pan with pineapple slices (be sure they are patted dry with a tea towel or paper towel to remove the excess liquid first). Start with one pineapple slice in the centre followed by the remaining slices circling around center pineapple. Place the cherries in between the gaps. Halve 2 to 3 pineapple slices and arrange them around the sides of the pan.
- In a small mixing bowl combine the dry ingredients: flour, brown sugar, white sugar, salt and baking powder.
- In a separate, large mixing bowl, combine the wet ingredients: pineapple juice, coconut milk, melted vegan butter and vanilla extract.
- Pour the dry ingredients into the wet, bit-by-bit, while continuously whisking to form a smooth batter. Gently pour the batter into the cake pan and tilt the pan as needed to make an even layer.
- Bake for 55 minutes (cover the pan with tin foil after 30 minutes, so the cake doesn’t burn, and place back in the oven to continue baking).
- Remove from oven and let sit for 10 minutes on a wire rack, then invert the cake onto a cake stand or serving tray. Gently lift the cake pan upwards to reveal the pineapple topping. Let cool to room temperature. Slice and serve.
Notes
Approvals
Nutrition
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