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vegan pineapple upside down cake

Vegan Pineapple Upside Down Cake

This vegan pineapple upside down cake is sweet, soft and buttery with a caramelized pineapple and cherry topping. A retro cake that's popular with non vegans too!
Course Dessert, Sweets
Cuisine nut-free, soy-free
Diet Vegan, Vegetarian
Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings 12 slices
Calories 317kcal
Author Hannah Sunderani



  • 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:


  • 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.


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. 


Calories: 317kcal | Carbohydrates: 51g | Protein: 3g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Sodium: 200mg | Potassium: 171mg | Fiber: 2g | Sugar: 36g | Vitamin A: 442IU | Vitamin C: 5mg | Calcium: 39mg | Iron: 1mg