This pineapple upside-down cake is just like the one that's probably camping out in the recesses of your dessert memories – but way better than that. Sweet caramelized pineapple rings, fluffy and tender cake, even the Maraschino cherries make an appearance!

Vintage Pineapple Upside-Down Cake [Vegan]

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  • 2 cups all-purpose or gluten-free flour
  • 1 cup granulated sugar
  • 1 teaspoon baking soda
  • Pinch of salt
  • 1 cup unsweetened non-dairy milk plus 1 tablespoon apple cider vinegar, whisked
  • 1 tablespoon boxed egg replacer plus 1/2 cup lukewarm water, whisked well
  • 1 teaspoon vanilla extract
  • 1/4 cup canola oil, or other neutral oil
  • 1/2 cup non-dairy butter, melted
  • 1 cup demerara sugar, or other dark brown sugar
  • 9 pineapple rings, drained
  • 9 Maraschino cherries, drained


  1. Preheat oven to 350°F.
  2. In a large mixing bowl, whisk together the dry ingredients. Make a well in the center and add the soy milk mixture, the egg replacer, vanilla and canola oil. Mix to combine.
  3. In the bottom of your 9x13-inch pan, combine the melted non-dairy margarine and brown sugar and spread out as evenly as possible.
  4. Place the nine pineapple rings over the mixture, placing a cherry in the middle of each ring. Pour the cake batter over the fruit and spread out, again as evenly as possible, with a spatula.
  5. Bake for about 30 minutes, until the cake bounces back at your touch and you can see the bottom layer start to caramelize around the sides of the pan.
  6. Let cool in the pan on a baking rack, for about 15 minutes. Loosen the edges with a butter knife, then turn over onto a serving plate. Serve hot, warm or even at room temperature.

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