Name: Vegan Pineapple Upside Down Cake Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: American
Ingredients: 2 tablespoons flaxseed meal; 6 tablespoons warm water; 1 tablespoon vegan butter, melted; ⅓ cup canola oil; 2 teaspoons vanilla extract; 1 cup plant-based milk; 1 ½ cups all-purpose flour; ½ cup granulated sugar; 1 ½ teaspoons baking powder; ¼ teaspoon salt; 2 tablespoons brown sugar; 1 (20-ounce) can pineapple slices; 13 maraschino cherries

Jump to Recipe· 4.5 from 18 reviews

If you’re looking for an absolutely irresistible tropical treat, you’ve got to try this Vegan Pineapple Upside Down Cake Recipe. It’s one of those recipes that just feels like sunshine on a plate—sweet caramelized pineapple, juicy cherries, and a tender, moist crumb all come together beautifully without any animal products. I promise, once you make this, you’ll be hooked. Stick around, and I’ll walk you through every step to make the perfect cake you’ll want to bake again and again.

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Why This Recipe Works

Perfect Vegan Egg Substitute: Flaxseed meal mixed with warm water creates a gel that binds the cake just right, making it moist yet sturdy.
Classic Caramelized Topping: Brown sugar and vegan butter form a glossy caramel base that perfectly sweetens the pineapple slices and cherries.
Balanced Moisture & Texture: Plant-based milk and canola oil keep the crumb light and tender without weighing it down.
Easy Assembly: Simple layering and mixing techniques keep this recipe beginner-friendly and foolproof.

Vegan Pineapple Upside Down Cake, vegan pineapple dessert, tropical vegan cake, easy vegan cake recipes, plant-based pineapple cake - A round pineapple upside-down cake with five bright yellow pineapple rings evenly spaced on top, each circle featuring a shiny red cherry in the center. The golden-brown cake base is thick with a smooth, slightly shiny glaze covering the fruit and surface. The cake sits on white parchment paper with a soft, white marbled surface beneath. In the background, blurred white plates and silver forks rest stacked. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This Vegan Pineapple Upside Down Cake recipe uses familiar pantry staples with thoughtful tweaks to keep it light, moist, and flavorful. Each ingredient has its role, ensuring your cake comes out perfect every time. When shopping, I recommend grabbing good quality canned pineapple slices and fresh flaxseed meal (or buy whole flaxseeds and grind them yourself for extra freshness).

Vegan Pineapple Upside Down Cake, vegan pineapple dessert, tropical vegan cake, easy vegan cake recipes, plant-based pineapple cake - Flat lay of bright yellow pineapple slices arranged in a circle, vibrant red maraschino cherries nestled in the pineapple holes, golden brown sugar crystals sprinkled around, a small pile of golden flaxseed meal, soft off-white all-purpose flour mound, a glass jug of creamy plant-based milk, a small pool of light golden melted vegan butter, and a splash of clear vanilla extract, placed on a white marble surface, photo taken with an iphone --ar 2:3 --v 7

Flaxseed Meal: Acts as our egg replacement, providing structure and moisture.
Warm Water: Activates the flaxseed meal to create a gel-like consistency needed for binding.
Vegan Butter: Used in the topping for that rich, buttery caramel flavor without dairy.
Brown Sugar: Adds a deep caramel sweetness that compliments the pineapple beautifully.
Pineapple Slices: The star of the cake, delivering juicy tropical sweetness and moisture.
Maraschino Cherries: Not only add pops of color but also complement the pineapple’s tanginess.
All-Purpose Flour: The base of the cake — fluff it properly for the best texture.
Granulated Sugar: Sweetens the cake layer evenly without overpowering.
Baking Powder: Helps the cake rise and stay airy.
Canola Oil: Keeps the crumb moist and tender without flavor interference.
Vanilla Extract: Enhances the overall flavor with a warm, inviting note.
Salt: Balances sweetness and enhances all flavors.
Plant-Based Milk: Makes the batter smooth and adds subtle moisture.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

I absolutely love how versatile this Vegan Pineapple Upside Down Cake Recipe is. Over time, I’ve tried a few little twists that you might enjoy making your own. Feel free to experiment! Baking is both art and science, but creativity makes it even more fun.

Add Spices: One time, I added a teaspoon of cinnamon and a pinch of nutmeg to the batter—it gave the cake a warm, cozy vibe that paired amazingly with the pineapple.
Swap the Oil: You can use melted coconut oil instead of canola oil for a slight tropical flair, just be sure it’s in liquid form so it mixes well.
Try Agave or Maple Syrup: If you prefer natural sweeteners over granulated sugar, those work too—just reduce the liquid a touch to keep the batter consistency right.
Make It Mini: Use muffin tins instead of one big pan to make portable mini upside down pineapple cakes, perfect for parties or kid lunches.

Step-by-Step: How I Make Vegan Pineapple Upside Down Cake Recipe

Step 1: Prepare the Flax “Egg”

Start by mixing 2 tablespoons of flaxseed meal with 6 tablespoons of warm water. Whisk it for about a minute until it thickens into a gel. Pop that into the fridge for at least 10 minutes to let it set — this step gives your cake the binding power an egg would traditionally provide. I always make sure to do this in advance; rushing it leads to a runnier mixture and a less stable cake.

Step 2: Prepare Your Pan and Pineapples

While the flax gel chills, preheat your oven to 350°F. Lightly brush vegan butter over a 9-inch circular pie pan — this coating helps the topping caramelize and makes the cake release easily later. Then sprinkle 2 tablespoons of brown sugar evenly over the pan’s base. Layer the pineapple slices on top: six in a circle around the edge, one in the center, and if you want, chop remaining slices in half and tuck them into the sides. Pop maraschino cherries in the pineapple holes for that classic look. This step always feels like magic when the cake comes out of the oven looking like artwork!

Step 3: Mix the Batter

In a big bowl, whisk together the flour, granulated sugar, baking powder, salt, canola oil, vanilla extract, plant-based milk, and the chilled flax “egg.” Make sure it’s just combined — over-mixing can lead to a dense cake, and you don’t want that chewy texture here. I learned this the hard way by beating the batter too much, resulting in a gummy cake. So now, I mix with care and patience.

Step 4: Bake and Cool

Pour the batter evenly over the pineapple layer and spread gently with a spatula. Slide your pan into the preheated oven and bake for 30 minutes. After that, loosely tent with tin foil and bake for another 15 minutes to ensure the cake cooks through without over-browning the topping. Once done, remove it from the oven and let it cool for 20 minutes before attempting to flip. The resting time is crucial — I’ve tried flipping it too soon, and it fell apart on me. Letting it sit helps the caramelized layer set and keeps your cake in one beautiful piece!

Step 5: Flip and Serve

Now the fun part! Place a serving plate or cutting board over your pan, then carefully and gently flip the whole thing over. The pineapple and cherries should be perfectly displayed on top. If it doesn’t come right out, give the edges a little wiggle with a knife or offset spatula but resist the urge to force it. This cake is seriously a show-stopper, and it’s worth the gentle approach.

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Pro Tips for Making Vegan Pineapple Upside Down Cake Recipe

Use Fresh Flaxseed Meal: Grinding flaxseeds fresh ensures a nutty flavor and stronger binding power for your flax “egg.”
Don’t Skip Resting Time: The cake needs to cool properly to hold its shape when flipped; patience here is key.
Proper Flour Measuring: Fluff and spoon your flour into the measuring cup before leveling for a tender crumb, avoiding a dense cake.
Be Gentle When Flipping: Use a steady hand and a serving plate to flip, ensuring your pineapple topping stays perfect.

How to Serve Vegan Pineapple Upside Down Cake Recipe

Vegan Pineapple Upside Down Cake Recipe - Serving Suggestion

Garnishes

I like to keep it simple with this cake—sometimes just a light dusting of powdered sugar or a dollop of coconut whipped cream on the side really elevates the experience. Fresh mint adds a pop of color and brightness if you want a little contrast, too. Honestly, the cake is so flavorful and sweet that it shines on its own!

Side Dishes

Pairing this with a fresh fruit salad or a scoop of vegan vanilla ice cream makes for a dreamy tropical dessert spread. I’ve also served it alongside lightly brewed iced tea or a sparkling citrus punch for summer brunches. The cake’s sweetness balances well against something crisp and refreshing.

Creative Ways to Present

For parties, I’ve served this cake on a pretty wooden cake stand surrounded by fresh pineapple wedges and maraschino cherries. Another fun idea is to serve individual slices with a drizzle of vegan caramel sauce and toasted coconut flakes sprinkled on top—it’s always a crowd-pleaser and looks so fancy without much effort.

Make Ahead and Storage

Storing Leftovers

I usually store leftovers covered tightly with plastic wrap or in an airtight container at room temperature for up to two days—it keeps the pineapple juicy and the cake moist. If your kitchen gets warmer, the fridge is fine too, though I find that chilling can firm up the texture slightly.

Freezing

This Vegan Pineapple Upside Down Cake freezes really well! I slice it first, then wrap each piece securely in plastic wrap and place them in a freezer-safe bag. When I want some cake later, I thaw a slice overnight in the fridge or leave it out for 30 minutes at room temp—still tastes fresh and delicious.

Reheating

To warm up the cake, I pop a slice into the microwave for 15 to 20 seconds or into a toaster oven at 300°F for about 5 minutes. This helps refresh the soft texture and brings back that lovely caramel aroma. Just avoid overheating as the cake can dry out quickly.

FAQs

Can I use fresh pineapple instead of canned for this Vegan Pineapple Upside Down Cake Recipe?

Absolutely! Fresh pineapple can work well, but since canned pineapple usually comes packed in juice or syrup, it’s naturally softer and sweeter, which helps create that caramelized topping. If you use fresh, consider lightly caramelizing the slices in a pan with some brown sugar and vegan butter before arranging them in the pan to better mimic the effect.
What can I substitute for canola oil in this recipe?

You can swap canola oil for melted coconut oil or any neutral oil like sunflower or avocado oil. Just make sure the oil is liquid and taste-neutral so it doesn’t overpower the delicate cake flavors.
How do I prevent my Vegan Pineapple Upside Down Cake from sticking to the pan?

Brushing vegan butter liberally over the pan and sprinkling brown sugar before adding the pineapples helps create that caramel layer that naturally releases. Also, letting the cake cool sufficiently before flipping is key. Avoid using parchment paper for this recipe as it can disrupt the design and sticking pattern.
Can I make this cake gluten-free?

Yes! Use a gluten-free all-purpose flour blend that includes xanthan gum for structure. Keep in mind the texture might be slightly different, usually a bit more crumbly, but still delicious.
How should I measure flour for this cake?

Don’t scoop directly from the bag—the flour will be too dense and can make your cake heavy. Instead, fluff the flour, spoon it lightly into your measuring cup, and level with the back of a knife. This method keeps your cake tender and light.

Final Thoughts

This Vegan Pineapple Upside Down Cake Recipe has become one of my go-to desserts whenever I want to impress without fuss. It’s simple, approachable, and delivers that perfect balance of sweet, tangy, and moist that pleases everyone, vegan or not. I hope you have as much fun making and eating it as I do—it’s honestly one of those recipes that brightens the day. Trust me, once you nail this, you’ll want to keep it in your regular rotation too!