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

Jump to Recipe· 4.6 from 4 reviews

If you’re craving something sweet and tropical that also happens to be completely plant-based, you’re going to love this Vegan Pineapple Upside Down Cake Recipe. This cake is moist, colorful, and packed with that nostalgic caramelized pineapple flavor everyone adores—but without any dairy or eggs. Trust me, once you try this, you’ll want it on repeat for weekend brunches, potlucks, or whenever you need a little sunshine on your plate!

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Why This Recipe Works

Flaxseed Egg Magic: Using flaxseed and water creates the perfect egg substitute to bind ingredients without affecting flavor.
Caramelized Pineapple Base: Brown sugar plus vegan butter create that rich, sticky caramel layer that’s the hallmark of every good upside-down cake.
Moist Yet Light Texture: The combination of canola oil and plant-based milk keeps the crumb tender but not heavy or dense.
No Parchment Needed: Skipping parchment paper preserves that gorgeous pineapple design when you flip the cake.

Vegan Pineapple Upside Down Cake, vegan pineapple cake, dairy-free upside down cake, tropical vegan dessert, 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

Every ingredient in this Vegan Pineapple Upside Down Cake Recipe is carefully chosen for flavor, texture, and that perfect plant-based balance. Let’s break down the essentials so you can shop smart and understand what’s doing the heavy lifting.

Vegan Pineapple Upside Down Cake, vegan pineapple cake, dairy-free upside down cake, tropical vegan dessert, 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 an egg substitute to help bind and maintain moisture.
Warm Water: Activates the flaxseed to form a gel-like “egg” consistency.
Vegan Butter: Adds richness and helps create the caramelized pineapple topping.
Brown Sugar: For that classic sticky, sweet base with depth of flavor.
Pineapple Slices: The star fruit here—choose canned for convenience or fresh if you want a natural snap.
Maraschino Cherries: Classic for adding that pop of color and festive feel.
All-Purpose Flour: Forms the cake’s structure; a light hand here keeps it tender.
Granulated Sugar: Sweetens the batter without overpowering the fruit’s brightness.
Baking Powder: Essential for rise and fluffiness in this vegan cake.
Canola Oil: Keeps the crumb moist and soft.
Vanilla Extract: Adds warmth and complements the tropical pineapple perfectly.
Salt: Enhances all the flavors and balances the sweetness.
Plant-Based Milk: Hydrates the batter and adds tenderness; almond or oat milk work well here.

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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

What I really love about this Vegan Pineapple Upside Down Cake Recipe is how easy it is to make it your own. I often switch up the fruit arrangement or experiment with warm spices for extra flair. You’ll want to make it your own, too!

Add Spices: I sometimes toss a teaspoon of cinnamon or ground ginger into the batter to give it a cozy twist—perfect for cooler days.
Fruit Variations: If pineapple isn’t your fave, try peaches or mango slices for an equally stunning effect.
Sweetener Swaps: Brown sugar works best for caramelization, but coconut sugar can add a subtle depth as well.

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

Step 1: Prep the Flax “Egg”

Start by whisking together the flaxseed meal and warm water in a small bowl for about a minute until it looks slightly gelatinous. Pop this in the fridge for at least 10 minutes to thicken—this is key for binding your batter without eggs.

Step 2: Create the Pineapple Base

Preheat your oven to 350°F. Lightly brush your 9-inch circular pie pan with melted vegan butter, then sprinkle the brown sugar evenly over it. Lay down the pineapple slices: six around the edge, one in the center, and if you have extra slices, cut them in half and fill in the gaps. Nestle the maraschino cherries into the pineapple holes. This part is not just pretty—it turns into that beautifully caramelized topping once baked.

Step 3: Make the Batter

In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, salt, canola oil, vanilla extract, plant-based milk, and the chilled flaxseed mixture. Stir just until combined—don’t overmix or your cake could turn out dense or rubbery.

Step 4: Bake to Perfection

Pour the batter evenly over the pineapple and sugar layer, smoothing the top with a spatula. Bake for 30 minutes, then tent loosely with foil and bake for another 15 minutes to gently finish cooking without burning. Once done, remove from oven and let it cool for about 20 minutes before flipping.

Step 5: The Big Flip

This can be a little nerve-wracking! Place a large plate over the pan, hold both tightly, and carefully flip it over. The cake should slide out nicely with the pineapple and cherries now on top, all glossy and caramelized. If it sticks, gently loosen edges with a butter knife. Let it cool before slicing and serving.

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Pro Tips for Making Vegan Pineapple Upside Down Cake Recipe

Fluff Your Flour: I always fluff and spoon in my flour rather than scooping directly—it keeps the cake from being too dense or dry.
Don’t Overmix: Just combine the wet and dry ingredients until smooth to avoid a tough texture.
Rest Before Flipping: Letting the cake cool 20 minutes helps it set so it flips flawlessly without cracking or sticking.
Pan Choice Matters: A solid, heavy pie dish or cake pan works best—thin pans can cause uneven baking or sticking.

How to Serve Vegan Pineapple Upside Down Cake Recipe

Vegan Pineapple Upside Down Cake Recipe - Serving Suggestion

Garnishes

I love to finish this cake off with a sprinkle of toasted coconut flakes or a dusting of powdered sugar for a little extra charm. Sometimes, a dollop of coconut whipped cream on the side turns it into a truly indulgent treat.

Side Dishes

This cake pairs wonderfully with fresh fruit salad, especially tropical ones like mango and kiwi. Or serve alongside your morning coffee or a bold herbal tea for a delightful snack.

Creative Ways to Present

Last birthday, I turned this cake into mini individual servings by using a muffin tin lined with vegan butter and brown sugar—the tiny upside-down cakes were a big hit! For a holiday twist, try adding a pinch of nutmeg and extra cherries for festive flair.

Make Ahead and Storage

Storing Leftovers

I usually cover my leftover cake tightly with plastic wrap or store in an airtight container at room temperature for up to 2 days. If your kitchen is warm, pop it in the fridge—just bring it back to room temp before serving.

Freezing

This Vegan Pineapple Upside Down Cake Recipe freezes beautifully. I slice it up, wrap pieces individually in plastic wrap and then foil, and freeze for up to 3 months. When you want a treat, just thaw in the fridge overnight.

Reheating

To warm up, I pop slices in the oven at 300°F for about 10 minutes or microwave on low power for 30 seconds—just enough to bring back that soft, tender crumb without drying it out.

FAQs

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

Absolutely! Fresh pineapple will add a brighter, juicier flavor. Just make sure to drain any excess juice to avoid making the cake soggy. Slice them to fit nicely in the pan for that classic look.
What if I don’t have flaxseed meal? Can I substitute it?

You can substitute the flaxseed “egg” with chia seeds mixed with water (same ratio) or use a commercial vegan egg replacer. The goal is to create that binder for the cake batter.
Do I need to use vegan butter, or can I use oil for the topping too?

Vegan butter helps achieve the rich, caramelized effect on top of the cake that oil alone can’t replicate. I’d recommend sticking with vegan butter for the topping, but oil works fine in the batter itself.
How do I prevent the cake from sticking when I flip it?

Make sure to thoroughly grease the pan with melted vegan butter and sprinkle an even layer of brown sugar. Also, allow the cake to cool completely before flipping gently. A light nudge with a butter knife around the edges helps release it smoothly.
Can I make this recipe gluten-free?

You can try substituting the all-purpose flour with a gluten-free blend, but results may vary. Use one that includes a binding agent for best texture. Just monitor the bake time as it might differ slightly.

Final Thoughts

This Vegan Pineapple Upside Down Cake Recipe is one of those feel-good desserts I keep coming back to, especially when I want something comforting but a little special. It’s simple but bursts with flavor and that incredible caramelized fruit topping that makes everyone smile. I really hope you give it a try soon—imagine the compliments you’ll get when you pull this beauty out of the oven! Plus, it’s a fantastic way to show that vegan baking doesn’t mean sacrificing taste or fun. Happy baking, friend!