Dec 6, 2021 by Hannah Sunderani
Hi Friends! Today I am sharing my recipe for Vegan Pineapple Upside Down Cake. Oh my goodness you are going to love this cake! It’s sweet, soft and buttery with a caramelized pineapple and cherry topping. The cake texture is p-e-r-f-e-c-t-i-o-n, spongy and moist. Nobody would ever know that this cake is vegan!
I love how retro and throw-back this cake is with its decorative pineapple and cherry topping. 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!” (I promise you there is no jello in this cake! Haha.)
So, let me tell you exactly how to make this vegan pineapple upside down cake so that you can enjoy it pronto!
This vegan pineapple upside down cake is:
I’ve been wanting to make an upside down cake for some time now. Although I love classic cakes, like my vegan lemon almond cake, upside down cakes are my favourite!
Maybe it’s my half British roots? My mum used to make a lot of upside down cakes growing up, and they were always ultra moist and caramelized. It’s come to be my preferred style of cake with a fruity top, moist interior and spongy bottom.
This cake is also a modern (and vegan) twist on a retro style cake. With its decorative and colourful fruit topping. I’m sure you know what I mean? If not, these top 100 retro cake recipes will give you an idea.
Let me tell you, I went through four rounds of recipe testing to perfect this cake, and perfection it is!
What I love about this cake is that it blends homemade comfort with decorative style! The taste and texture is so comforting, like a classic homemade cake, yet the topping is picture perfect and pretty enough to get those”wow!” at the dinner table as you set it down.
But don’t worry – although the pretty pineapple top may look intricate, it’s SO easy to do! So, let me share how to make it and you’ll see just how easy it is.
This vegan pineapple upside down cake is so easy to make. In a nutshell, we’ll begin by making the pineapple and cherry topping, then pouring the cake batter overtop.
Bake in the oven at 350F/180C for 55 minutes. When the cake is ready we’ll invert it on a baking tray to expose the beautiful pineapple top.
The topping for this cake is a mixture of melted vegan butter and light brown sugar. Combine the two ingredients together and this becomes your caramel base!
Then, we decorate with the pineapple! I’ve used canned pineapple slices for this recipe (it’s perfect for cake). Now, it’s helpful to pat the pineapple slices very dry with a clean kitchen towel or paper towel. Otherwise the consistency of the caramel is more wet.
Decorating with cherries is optional – it definitely adds a pretty pop of colour! But it’s up to you whether you want to include. If you decide to use cherries, decorate them inside the pineapple rounds and between the gaps.
This cake will keep for up to 5 days. Store in an air-tight container in the fridge.
This cake can be frozen for up to 3 months. I like to pre-cut mine into slices so that you can just thaw one piece at a time. Cut, cover in plastic wrap, and then place in your air-tight container.
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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.
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