Vegan 9x13 Pineapple Upside Down Cake Recipe

Pineapple upside down cake is a classic dessert that combines caramelized pineapple with a moist cake base, and making a vegan version ensures everyone can enjoy this tropical treat. This 9×13-inch vegan pineapple upside down cake is easy to prepare, visually stunning, and irresistibly delicious, making it perfect for gatherings or a special family dessert.

Ingredients

1/4 cup vegan unsalted butter or coconut oil
1 cup brown sugar (packed)
1 can (20 oz) sliced pineapple rings in juice, drained
1 jar maraschino cherries (optional, for garnish)
2 cups all-purpose flour
1 cup organic cane sugar or coconut sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup unsweetened almond milk (or other plant-based milk)
1/3 cup vegetable oil or melted coconut oil
1 tablespoon apple cider vinegar or white vinegar
2 teaspoons vanilla extract

Instructions

Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with a little vegan butter or coconut oil and set aside.

Prepare the caramel topping by melting the vegan butter or coconut oil in a saucepan over medium heat. Once melted, stir in the brown sugar until fully dissolved and the mixture is smooth.
Pour the caramel mixture evenly into the prepared baking dish, spreading it out with a spatula. Arrange the drained pineapple rings on top of the caramel, fitting them closely together. Place maraschino cherries in the centers of some pineapple rings if desired for a colorful touch.
In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.

In a separate bowl, combine the almond milk, vegetable oil, vinegar, and vanilla extract. Mix well.
Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix to keep the cake light and fluffy.
Pour the batter evenly over the pineapple and caramel in the baking dish, spreading gently with a spatula to cover all the fruit.

Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean. The top should be golden, and the pineapple should be bubbling around the edges.
Remove the cake from the oven and let it cool for about 15 minutes. Then, carefully invert the cake onto a serving platter by placing a large plate over the dish and flipping it upside down. Allow it to sit for a few minutes so the caramel can drip over the cake.
Gently lift the baking dish away, revealing the pineapple topping. Serve warm or at room temperature.

Tips

Use a high-quality vegan butter or coconut oil for the caramel to ensure a rich flavor. If you prefer a lighter caramel, reduce the butter slightly and add a splash of maple syrup.
Ensure the pineapple slices are well-drained to prevent excess moisture from making the cake soggy. Pat them dry with paper towels if needed.
To make the cake gluten-free, substitute the all-purpose flour with a 1:1 gluten-free flour blend and add a teaspoon of xanthan gum if your blend doesn’t contain it.

For storage, keep the cake covered in the refrigerator for up to 3 days or at room temperature for 1 day. To reheat, microwave slices for 15-20 seconds or warm in a low oven for 10 minutes.

Serving Suggestions

Serve this vegan pineapple upside down cake warm with a dollop of coconut whipped cream or a scoop of vegan vanilla ice cream for extra indulgence. It pairs beautifully with a light herbal tea or a tropical fruit punch.

Variations

Cherry-Enhanced: Add more maraschino cherries or fresh cherries for a more pronounced cherry flavor.

Coconut Twist: Incorporate shredded coconut into the batter or sprinkle toasted coconut on top before serving for added texture and flavor.
Spiced Version: Add a teaspoon of cinnamon or nutmeg to the batter for a warm, spiced variation.
Different Fruits: Experiment with other canned fruits like peaches or mandarin oranges for a different tropical twist.

Storage and Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. For best results, reheat individual slices in the microwave for 15-20 seconds to restore warmth and moisture. The cake can also be enjoyed cold, especially if topped with vegan whipped cream or fresh fruit. If you wish to keep it longer, the cake can be frozen wrapped tightly in plastic wrap and stored for up to a month. To reheat from frozen, thaw in the refrigerator overnight and warm in the oven at 300°F (150°C) for about 10-15 minutes.

Frequently Asked Questions

Can I make this cake gluten-free?

Yes, simply substitute the all-purpose flour with a gluten-free flour blend that measures 1:1. You may need to add a teaspoon of xanthan gum if your blend doesn’t already contain it to help with structure.

Can I use canned pineapple chunks instead of slices?

Absolutely. Drain the pineapple chunks well and arrange them on the caramel layer. You can also cut larger chunks into rings or smaller pieces to fit your baking dish better.

What if I don’t have a 9×13-inch baking dish?

You can use a similar-sized casserole dish or a rectangular baking pan of comparable dimensions. Just ensure it’s oven-safe and has enough depth to hold the caramel and batter without overflowing.

Is this cake suitable for nut allergies?

Yes, this recipe doesn’t include nuts. Just be cautious with the plant-based milk and check labels to ensure no cross-contamination if allergies are severe.

Why did my cake turn out dense or soggy?

This can happen if the pineapple isn’t drained well or if overmixing the batter. Make sure to pat the pineapple dry and mix the batter just until combined. Also, avoid opening the oven door during baking to prevent temperature fluctuations.

Can I make this in advance?

Yes, you can prepare the cake a day ahead. Store it covered in the refrigerator and reheat slightly before serving for the best flavor and texture.

Vegan 9×13 Pineapple Upside Down Cake Recipe