Golden pineapple rings and glossy cherries create that classic caramelized top, glistening with brown sugar right in the pan before the batter ever goes in. The cake itself bakes up soft and moist, with reserved pineapple juice and a touch of vanilla giving it real depth of flavor in every bite. Once inverted, you get that irresistible reveal — a shiny, sticky fruit layer sitting on top of a tender, golden crumb. It's a showstopper dessert that comes together in one pan and looks far fancier than the effort it actually takes. This one is a great choice for a gluten free spread, especially if you want something nostalgic and celebration-worthy on the table. Serve it warm for the best contrast between the caramelized fruit and the soft cake underneath.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →8 servings
Preheat the oven to 350°F (175°C). Grease the sides of a 9-inch round cake pan.
Pour the melted vegan butter into the bottom of the prepared pan and tilt to coat evenly. Sprinkle the brown sugar in an even layer over the butter.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
