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Vegan pineapple upside down cake cut into square slices.
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4.50 from 12 votes

Vegan Pineapple Upside Down Cake

A classic American cake!  With this vegan pineapple upside down cake no one will realize it's vegan! Caramelized pineapple, with a rich, moist cake will be the perfect summer staple! 
Prep Time12 minutes
Cook Time1 hour 15 minutes
Cooling Time5 minutes
Total Time1 hour 32 minutes
Course: Dessert
Cuisine: American
Servings: 9 pieces
Calories: 611kcal

Ingredients

Instructions

  • Preheat oven to 350°F.
  • Pour melted butter into a 9-inch square pan. Take a little more softened butter and rub along the sides of pan. 
  • Sprinkle brown sugar evenly over the melted butter.  
  • Make 3 rows of 3 pineapple slices and place a cherry in the center of each pineapple.
  • Place the pan into the fridge while you make the batter (Don't skip this step). 
  • In a bowl, cream together vegan shortening and vegan sugar for 3 minutes. 
  • Add in milk, vanilla, and applesauce and beat again until combined.
  • Sift in the flour, baking powder, and salt.  Beat together, scraping down as needed. 
  • Remove the pan from the fridge. Pour the batter over your pineapples and cherries. 
  • Bake cake for 75-90 minutes or until a toothpick inserted comes out clean.
  • Carefully remove from oven and immediately place a heatproof serving plate upside down over cake pan. 
  • Flip the plate and pan over at the same time. 
  • Let sit for 5 minutes. 
  • Very gently remove the pan. 
  • Best served warm.
  • Cake can be stored at room temperature in an air tight dish for up to 3 days. 

Video

Notes

*See post for notes about Top 8 Allergy Free variation
**Nutritional facts are just estimates. Please utilize your own brand nutritional values to double check against our estimates. 

Nutrition

Serving: 1piece | Calories: 611kcal | Carbohydrates: 106g | Protein: 6g | Fat: 22g | Saturated Fat: 5g | Sodium: 218mg | Potassium: 386mg | Fiber: 3g | Sugar: 73g | Vitamin A: 575IU | Vitamin C: 44.1mg | Calcium: 164mg | Iron: 2.5mg