Name: Vegan Pineapple Upside Down Cake Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: American
Ingredients: 2 tablespoons 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· 4.9 from 9 reviews

If you’re on the hunt for a tropical twist on a classic favorite, you’ve just hit the jackpot! This Vegan Pineapple Upside Down Cake Recipe is the perfect blend of juicy pineapple, sweet cherries, and moist, fluffy cake — all without any animal products. I remember the first time I made it; the caramelized pineapple on top browning beautifully had me hooked right away. Stick with me, and I’ll share the secrets that’ll help you nail this show-stopping dessert every time.

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Why This Recipe Works

Vegan friendly and delicious: Uses flaxseed as an egg substitute that keeps the cake moist and tender.
Perfect balance of flavors: The sweet caramelized pineapple and cherries complement the light, fluffy cake perfectly.
Simple ingredients: No fancy pantry finds needed—just basics you might already have on hand.
Great texture: Tender, moist crumb with a sticky, golden top that’s attractive and tastes incredible.

Vegan Pineapple Upside Down Cake, Vegan pineapple dessert, Tropical vegan cake, Eggless pineapple upside down cake, Vegan fruit 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

Choosing the right ingredients is half the fun here. Each component plays a role in creating that perfect vegan pineapple upside down cake. Plus, knowing why helps you avoid common pitfalls when baking plant-based treats.

Vegan Pineapple Upside Down Cake, Vegan pineapple dessert, Tropical vegan cake, Eggless pineapple upside down cake, Vegan fruit 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 a natural egg replacement, binding ingredients and adding a subtle nuttiness.
Brown sugar: Creates that beautiful caramelized topping alongside the pineapple slices.
Pineapple slices (canned): Using canned pineapple ensures juicy, sweet rings that hold together well during baking.
Maraschino cherries: Classic and colorful additions nestled in pineapple holes for that iconic look.
All-purpose flour: The base of the cake providing structure.
Granulated sugar: Sweetens the batter without overpowering.
Baking powder: Gives lift and lightness to prevent a dense cake.
Canola oil: Keeps the cake moist without affecting flavor.
Vanilla extract: Adds a warm, familiar aroma and depth to the batter.
Salt: Balances sweetness and enhances the flavors.
Plant-based milk: Keeps cake tender and adds moisture; you can use almond, soy, oat, or your favorite.
Vegan butter (melted): Used for brushing the pan, helping brown the sugar beautifully and preventing sticking.

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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

One of my favorite things about this Vegan Pineapple Upside Down Cake Recipe is how easy it is to customize. Whether you like it a little sweeter, a bit tangier, or want to sneak in some nuts for crunch, you can make it yours.

Add spices: I sometimes sprinkle cinnamon or ground ginger into the batter for a cozy, warm twist — it pairs great with pineapple.
Use fresh pineapple: When in season, fresh pineapple rings work wonderfully but make sure to drain them well to avoid sogginess.
Swap cherries: If you’re not a fan of maraschino cherries, try halved grapes or dried cranberries for a little tartness.
Nutty crust: Adding chopped walnuts or pecans to the topping can give you delightful texture if you’re feeling adventurous.

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

Step 1: Prepare Your Flax Egg

Start by mixing 2 tablespoons of flaxseed meal with 6 tablespoons of warm water in a small bowl. Whisk it for about a minute then pop it in the fridge for at least 10 minutes to thicken up. Trust me, this “flax egg” is what gives your cake that perfect plant-based structure and moisture, so don’t skip this step!

Step 2: Get Your Pan Ready

Preheat your oven to 350°F (175°C). While that’s warming up, grab a 9-inch circular pie pan and lightly brush the bottom and sides with melted vegan butter. Then sprinkle 2 tablespoons of brown sugar evenly over the buttered surface — this will caramelize beautifully under the pineapple.

Step 3: Lay Out the Pineapples and Cherries

Arrange your pineapple slices on top of the brown sugar — 6 slices forming an outer circle and 1 in the middle. If you have extra slices, chop them in half and tuck them along the pan sides to fill in space. Pop maraschino cherries into the pineapple holes for that classic look and sweet burst of flavor. It’s like creating a little edible art before the batter even goes in!

Step 4: Mix the Cake Batter

In a large bowl, combine 1 ½ cups of all-purpose flour, ½ cup granulated sugar, 1 ½ teaspoons baking powder, and ¼ teaspoon salt, whisking to evenly distribute everything. Add in ⅓ cup canola oil, 2 teaspoons vanilla extract, 1 cup plant-based milk, and your chilled flax egg. Whisk everything together gently until smooth and combined — be careful not to overmix to keep the cake light and tender.

Step 5: Pour & Bake

Pour the batter evenly over the pineapple and cherry layer, spreading it carefully with a spatula. Bake uncovered for 30 minutes, then loosely cover with foil and bake an additional 15 minutes. This two-step baking prevents over-browning while ensuring the cake cooks through without drying out.

Step 6: The Cool & Flip Moment

After you take the cake out of the oven, let it cool for 20 minutes — this resting time is crucial to avoid a sticky mess when flipping. To flip, gently run a knife around the edges, place a serving plate upside down on top of the pan, and carefully invert. The golden pineapple and cherries will be perfectly displayed on top, ready to wow anyone.

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Pro Tips for Making Vegan Pineapple Upside Down Cake Recipe

Don’t rush the flax egg: Giving it time to gel in the fridge makes a huge difference for binding and texture.
Measure flour correctly: Fluff, spoon, and level to avoid dense, dry cake—a mistake I learned the hard way!
Cover loosely halfway through baking: This keeps the pineapple from over-browning while ensuring the interior is cooked through.
Let it cool before flipping: Patience here means the top doesn’t stick and you get a clean, beautiful presentation.

How to Serve Vegan Pineapple Upside Down Cake Recipe

Vegan Pineapple Upside Down Cake Recipe - Serving Suggestion

Garnishes

I like to serve mine with a light dusting of powdered sugar or a little dollop of coconut whipped cream. Sometimes, a sprinkle of toasted shredded coconut on top adds an extra tropical vibe that’s just irresistible. These garnishes make it feel extra festive without overpowering that lovely pineapple flavor.

Side Dishes

Pairing this cake with a fresh fruit salad or a scoop of vegan vanilla ice cream turns it into a dreamy affair. If you’re having it for brunch, a cup of lightly brewed chai or coffee complements the sweetness nicely.

Creative Ways to Present

For special occasions, I like to serve this cake in smaller individual ramekins for a cute, personal touch. You can also layer pineapple chunks with cake pieces and whipped cream in a trifle bowl for an impressive, vegan-friendly dessert display.

Make Ahead and Storage

Storing Leftovers

Once cooled completely, cover the cake tightly with plastic wrap or store it in an airtight container to keep it moist. It lasts beautifully for about 3 to 4 days at room temperature, but I keep mine refrigerated because of the fruit topping — it stays fresh longer that way.

Freezing

If you want to save some for later, slice the cake and freeze individual pieces wrapped well in freezer-safe foil or bags. When thawed slowly in the fridge overnight, it retains its texture and flavor quite well.

Reheating

To enjoy leftovers warm, I pop a slice in the microwave for about 20 to 30 seconds or reheat gently in a low oven (around 300°F) for 5-7 minutes. This revives the soft texture without drying it out.

FAQs

Can I use fresh pineapple instead of canned?

Absolutely! Fresh pineapple can be used — just make sure to slice it evenly and drain as much juice as possible to avoid a soggy cake. Also, fresh pineapple tends to caramelize a bit differently, so keep an eye on the baking time.
What can I substitute for maraschino cherries?

You can try using preserved or dried cherries, halved grapes, or even small pieces of strawberries. The idea is to have a pop of color and a little tartness, so feel free to get creative based on what you like.
How do I get the cake to flip out cleanly?

Letting the cake cool for at least 20 minutes is key. Also, run a knife carefully around the edges before flipping onto a plate. Using melted vegan butter and brown sugar creates a perfect caramel layer that reduces sticking.
Can I make this cake gluten-free?

Yes! Swap the all-purpose flour for a gluten-free flour blend that measures 1:1 for baking. Just make sure your baking powder is gluten-free too. Keep in mind the texture might vary slightly but the flavor will still shine.

Final Thoughts

This Vegan Pineapple Upside Down Cake Recipe has become one of those heartwarming desserts I always come back to—it’s sweet, simple, and messy in exactly the right ways. Whether you’re baking for a crowd or just treating yourself, it’s a guaranteed crowd-pleaser with its nostalgic charm and tropical brightness. I hope you have as much fun making and sharing this cake as I do. So go ahead, gather your ingredients, and let’s get baking!