This Easy Pineapple Upside Down Cake is a simple pineapple cake recipe with no caramel needed and made without eggs and dairy!
While the whole recipe is just below, don’t miss all my tips further down, including ingredient swaps, my cooking tips, and step-by-step shots!
Like This Recipe?
Leave a comment below or head to our Facebook page where I reply to (almost) all comments, our Instagram page for inspiration, or our Pinterest for saving recipes!
Easy Pineapple Upside Down Cake
This Easy Pineapple Upside Down Cake is a simple pineapple cake recipe with no caramel needed and made without eggs and dairy!
Print
Review
Share on Facebook
Pin
Save in Email
Servings: 8 slices
Calories: 333 kcal
Ingredients
Bottom Layer
- 7 Pineapple Rings - from a can, pat dried
- 3 tablespoons Coconut Oil - softened, not melted (note 1)
- 3 tablespoons Soft Brown Sugar - (note 2)
- 6 Glace Cherry
Cake Batter
- 1 ½ cups All-Purpose Flour - (note 3)
- 1 teaspoon Baking Soda
- ⅔ cup Unrefined Sugar - (note 4)
- ½ cup Pineapple Juice - from the can used before
- 6 tablespoons Coconut Oil - cooled, melted (note 5)
- ¼ cup Almond Milk - (note 6)
- 1 teaspoon Vanilla Extract
Instructions
- Preheat the oven to 350 °F (180 °C). Place a lined large baking sheet at the bottom rack of the oven. Upside-down cakes always overflow a little, this sheet will gather the caramel to prevent a messy oven.
- Line a 9-inch sealed cake pan or pie plate – at least 2 inches deep or you will end up with caramel overflowing from the pan. Do not use classic springform pans without a lip, they leak!
Bottom Layer
- In a small bowl, using a rubber spatula stir soft coconut oil and brown sugar to form a creamy paste.
- Use a silicone spatula to spread the soft mixture all over the bottom and sides of a non-stick 9-inch pan.
- Pat dry the canned pineapple ring with absorbent paper, then arrange the pineapple ring all over the bottom of the cake pan. If they are too large, break them into pieces to fill the gaps.
- Place a glace cherry in the middle of each ring or gap. Set the pan aside in the fridge while making the cake batter.
Cake Batter
- In a mixing bowl, whisk flour, sugar, and baking soda.
- Fold in pineapple juice, melted vegan butter, almond milk, and vanilla extract. Stir with a silicone spatula until the batter is smooth.
- Pour the batter over the prepared pan with pineapple at the bottom.
- Bake on the center rack of the oven for 30-45 minutes at 350 °F (180 °C). Insert a pick in the center of the cake. If it comes out clean or with a little crumb on it the cake is ready to come out of the oven.
- Let the cake cool for 10 minutes in its cake pan then flip it over a wire rack to fully cool down at room temperature.
Notes
Note 1: Or plant-based butter, or softened butter if you use dairy in your kitchen.
Note 2: Or brown sugar, or demerara sugar for a refined sugar-free option.
Note 3: Or white spelt flour. We didn’t try all-purpose gluten-free flour and can’t guarantee this option works.
Note 4: Or unrefined cane sugar.
Note 5: Or melted plant-based butter/butter, or light olive oil.
Note 6: Or oat milk, soy milk, or any other milk you like.
Pan Choice: You can use a professional springform pan with a round rim which means it has a lip outside the pan to retain some of the caramel.
Storage: Store leftovers in an airtight cake box in the fridge for up to 3 days or freeze for later and thaw in the fridge.
Nutrition
Serving: 1slice | Calories: 333kcal | Carbohydrates: 57.2g | Protein: 3g | Fat: 10.7g | Saturated Fat: 2.7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4.2g | Trans Fat: 0.1g | Sodium: 245mg | Potassium: 128.1mg | Fiber: 1.3g | Sugar: 38.2g | Vitamin A: 656.2IU | Vitamin B12: 0.1µg | Vitamin C: 6.7mg | Vitamin D: 0.1µg | Calcium: 27.8mg | Iron: 1.4mg | Magnesium: 14.9mg | Phosphorus: 30.8mg | Zinc: 0.3mg
Ingredients and Substitutions
This paragraph gives you all my tips about picking the right ingredients. For the full recipe with measurements, scroll to the recipe card at the bottom of the post!Go to Full Recipe
You only need a few simple ingredients to make this cake, and no need to make a caramel!
- Pineapple Rings – These form the caramelized topping. Make sure they are patted dry.
- Coconut Oil – This creates a creamy base for the bottom layer. Plant-based butter also works.
- Soft Brown Sugar – This caramelizes to create the sweet topping. Brown sugar or demerara sugar also work.
- Glace Cherry – This adds a decorative touch in the center of the pineapple rings.
- All-Purpose Flour – This provides the structure for the cake batter. White spelt flour also works.
- Baking Soda – To help the cake rise.
- Unrefined Sugar – To sweeten the cake batter. Classic sugar, unrefined cane sugar, or coconut sugar also works.
- Pineapple Juice – This adds moisture and flavor to the cake batter.
- Coconut Oil – This adds moisture and richness to the cake batter. Melted plant-based butter/butter or light olive oil also work.
- Almond Milk – This provides the liquid for the cake batter. Oat milk, soy milk, or any other milk you like also work.
- Vanilla Extract – To enhance the overall flavor of the cake.
How to Make Easy Pineapple Upside Down Cake
This recipe is really easy to whip up. Here’s how in a few pictures.
Combine the coconut oil and sugar in a mixing bowl.
Spread the sugar base into the bottom of your baking pan.
Place the pineapple rings and cherries to cover as much as the pan as possible.
Pour the dough ingredients into a large mixing bowl.
Stir the batter until just combined and pour it over the pineapple base.
Bake on the center rack of the oven for 30-45 minutes at 350 °F (180 °C) and flip it after 10 minutes of cooling.
Carine’s Baking Tips
Let me share a few more tips for a perfect cake.
- Pat Dry Pineapple – Always pat dry the pineapple rings to prevent a thin caramel and overly moist cake.
- High-Sided Pan Essential – Use a deep pie dish or a springform pan with a rolled rim to contain the caramel.
- Baking Sheet Protection – Place a large, lined baking sheet on the bottom rack to catch any caramel overflow.
- Longer Baking Time – Expect a longer baking time compared to regular cakes due to the moisture from the caramelized bottom.
- Cool Before Flipping – Let the cake cool for 10 minutes in the pan before inverting it onto a wire rack.
- Fill Gaps with Pineapple – If the pineapple rings are too large, break them into pieces to fill any gaps.
Leave a comment