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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! 
Course Dessert
Cuisine American
Keyword dairy free cake, dairy free dessert, dairy free recipes, vegan cake, vegan dessert, vegan recipes
Prep Time 12 minutes
Cook Time 1 hour 15 minutes
Cooling Time 5 minutes
Total Time 1 hour 32 minutes
Servings 9 pieces
Calories 611kcal
Author LarishaBernard



  • 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. 



*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. 


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