Vegan Pineapple Upside Down Cake

Ingredients

• 60 g (¼ cup)vegan butter or coconut oil
• 120 g (⅔ cup)brown sugar
• 12pineapple rings
• 12, optionalmaraschino cherries
• 240 g (2 cups)plain flour
• 100 g (½ cup)sugar
• 1½ tspbaking powder
• 1 tspbicarbonate of soda
• 1 tspsalt
• 240 g (1 cup)crushed pineapple
• 180 ml (¾ cup)water
• 48 g (¼ cup)oil
• 15 g (1 tbsp)pure vanilla extract

Instructions

1. 1

   Preheat the oven

   Heat the oven to 180°C (350°F).

2. 2

   Make the topping

   Melt the vegan butter in a microwave or in a saucepan over low to medium-low heat. Stir in the brown sugar until it is mostly dissolved, then spread the mixture over the base of a 23 × 33 cm (9 × 13-inch) baking pan.

3. 3

   Arrange the pineapple

   Place the pineapple rings over the brown sugar sauce. If using cherries, put one in the centre of each ring.

4. 4

   Mix the batter

   Stir together all the cake ingredients to make a batter, then spread it over the pineapple in the pan.

5. 5

   Bake the cake

   Bake for 28 minutes, or until lightly browned. A toothpick inserted halfway down into the centre should come out mostly clean.

6. 6

   Turn out and serve

   Leave the cake to cool, then carefully run a knife around the sides of the pan. Invert it onto a long platter or baking tray, slice and serve.

What is pineapple upside down cake?

Pineapple upside down cake is an American-style tray cake baked with fruit and a sweet topping underneath the batter, then turned out so the fruit sits on top. This vegan version uses pineapple and brown sugar for a glossy, caramel-like finish, with vanilla cake beneath.

The method works by layering the topping and fruit first, then adding the batter before baking. Turning the cooled cake out reveals the pineapple rings and optional cherries.

Nutrition and macros by portion

The nutrition label shows one serving as written: 200 calories, 3g protein, 33g carbs, 7g fat.

The flour, sugar and pineapple provide most of the carbohydrates, while the vegan butter or coconut oil and the added oil contribute most of the fat. There is a modest amount of protein from the flour. For a more balanced plate, serve a slice after a meal that includes vegetables and a protein-rich dish.

Building the topping

Brown sugar: Stir it into the melted vegan butter until mostly dissolved. It will form a sauce in the pan as the cake bakes.

Pineapple: Arrange the rings over the sauce before adding batter, so they become the visible top once the cake is inverted. Patting excess juice from the rings can help avoid adding extra liquid to the topping.

Getting an even cake

Batter: Stir the cake ingredients together until combined, then spread the mixture evenly over the fruit. Work gently rather than mixing for longer than needed.

Pan: A 23 × 33 cm tin gives the cake room to bake in an even layer. Make sure the batter reaches the edges before the pan goes into the oven.

Checking doneness

Colour: Look for a lightly browned surface after 28 minutes. The cake should also feel set rather than wet in the centre.

Toothpick: Insert it halfway down into the centre, taking care not to test only the fruit layer. It should come out mostly clean; a few moist crumbs are fine.

Turning out the cake

Cooling: Let the cake cool before attempting to invert it, so it has time to firm up. Run a knife carefully around the edges to release the sides.

Inverting: Place a long platter or baking tray over the pan and turn them over together. Lift the pan carefully so the pineapple topping stays in place.

What to serve with it

The cake can be served on its own, warm or at room temperature. For a dessert plate, pair a slice with vegan vanilla ice cream or a spoonful of dairy-free yoghurt.

Cut the cake into 12 portions as listed. A sharp knife makes cleaner slices through the pineapple rings.

Recipe notes & tips

• Drain the pineapple rings well if they are packed in juice.
• Stir the brown sugar into the melted fat until it is mostly dissolved before spreading it in the pan.
• Spread the batter gently and evenly so the fruit stays arranged underneath.
• Use the toothpick test alongside the cake's colour to check doneness.
• Cool the cake and loosen its edges before turning it out.
• Set the pan over a platter large enough to catch any topping that runs during inversion.

Variations

• Coconut oil: Use it in place of the vegan butter as listed for a subtle coconut note.
• Cherry centres: Add a maraschino cherry to each pineapple ring before topping with batter.
• Extra vanilla: Add a little more vanilla extract for a stronger vanilla aroma.
• Pineapple pieces: Use well-drained crushed pineapple in place of rings for a less patterned topping.
• Spiced cake: Add a pinch of cinnamon to the dry ingredients for a warm spice note.

Common mistakes to avoid

• Skipping the pan release: Run a knife around the edges after cooling so the cake can turn out cleanly.
• Turning it out too soon: Let the cake cool first so the topping and crumb have time to set.
• Using very wet fruit: Drain excess juice from the rings to avoid a soggy topping.
• Uneven batter: Spread it to the edges so the cake bakes in a consistent layer.
• Overbaking: Begin checking at 28 minutes and use the toothpick cue rather than waiting for a deeply browned top.

How to store

Cover and refrigerate leftover cake for up to 4 days. Bring a slice to room temperature or warm it briefly before serving.

Frequently asked questions