Vegan Pineapple Upside Down Cake

Total time1 hr 10 min

Prep time20 min

Cook time40 min

4.7

(24)

Few desserts are as visually stunning as a golden, caramelized upside-down cake fresh from the oven, and this one delivers that showstopper moment without a single animal product in sight. The trick is in the clever swap of plant-based ingredients — vegan butter and plant-based milk stand in seamlessly, while apple cider vinegar reacts with the baking soda to give the cake a genuinely tender, fluffy crumb. Reserved pineapple juice pulls double duty, adding natural sweetness and moisture to the batter so nothing tastes flat or dry. The caramelized brown sugar topping melds with the juicy pineapple rings and bright maraschino cherries into something that looks like it took serious skill but is honestly very approachable. Baked at 350°F for about 35 to 40 minutes, the edges pull away cleanly and the top turns a deep, gorgeous gold. The dramatic flip onto a serving plate is the best part — that reveal of glossy, jewel-toned fruit never gets old. This recipe serves 8, making it perfect for a dinner party, a potluck, or just a weekend bake you'll want to show off.

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Ingredients

8 servings

For the topping

3 tbsp vegan butter, melted
½ cup packed light brown sugar
1 can (20 oz) pineapple rings in juice, drained, juice reserved
8 maraschino cherries, drained

For the cake

1 ½ cups all-purpose flour
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
¾ cup organic cane sugar
½ cup reserved pineapple juice
⅓ cup neutral oil (such as canola or vegetable oil)
¼ cup plant-based milk
1 tbsp apple cider vinegar
1 tsp vanilla extract

Instructions

1
Preheat the oven to 350°F (175°C). Grease the sides of a 9-inch round cake pan.
2
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.

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