Throwing it back to the good ol’ 1970’s
With this veganized version of mom’s favorite dessert!
Pineapple Upside Down Cake is the stuff childhood memories are made of!
If you are younger than forty then you probably don’t have the same nostalgia attached to this cake as many of us do;
But there’s no better time than today to start making your own dessert memories with Pineapple Upside Down Cake!
A can of pineapple rings and a simple one bowl mix of yellow cake and you’re almost there!
I am using my famous bakery style Yellow Cake recipe for this one
However you can use whatever vanilla cake recipe you love the most
Even my Box Cake Hack will work great here!
A quick brown sugar and butter mixture for the pineapple rings to swim in!
Don’t forget the cherries though!
It’s just not 1975 without those horrifying maraschino cherries!
As you can see I have baked mine into individual portions simply by using a jumbo muffin pan
The mini bundt pan variation turns this little cake into a whole new desert experience with pineapple buttercream filling for the center!
Traditional Pineapple Upside Down Cake is baked in a round cake pan, typically a 9″ pan
Whatever you decide to bake them in, just be sure to use my professional bakery pan grease
Especially if you are making them in the muffin tins like I did.
That sugar syrup has a tendency to get really sticky and stuck cakes are no fun!
Notes for Success:
No matter what pan you are baking into, you will not let it cool all the way like we normally do.
The sugar mixture if allowed to cool to cold will be very difficult to unmold so be sure to unmold these cake into a cooling rack while the pans are still almost hot to the touch
I use soy milk as the milk for the majority of my baking as is the only milk that will sour upon adding vinegar which is what we do to make a mock “buttermilk”
You can use any plant milk of your choice if you are staying away from soy
However you will still need to add the vinegar, as that is also the activator for the baking soda to leaven this recipe
I am using a combination of cake flour and all purpose flour here, but if you have trouble getting cake flour you may use all ~all purpose flour instead
Notes on baking these in mini bundt pans as shown in the second picture
I love the mini bundt pan presentation because the pineapple ring fits just perfectly!
Not to mention the center hole that is left open allowing for filling of pineapple buttercream as I show in the video tutorial!
That cherry though, will not get baked into the batter and will have to be placed on after baking.
For more recipes like this one click the links below!
Be sure to use the Professional Bakery Pan Grease Recipe for the pans
I have been lucky most times with Dole brand pineapple rings to get 12 whole rings, but sometimes I only get 10 in which case you may need an additional can to get 12 individual portions of this cake
- For the Sugar Schmear:
- Vegan Butter ⅔ cup (150g)
- Light Brown Sugar 1+1/3 cup (275g)
- For the Cake Batter:
- Soy Milk 1½ cups (355ml) *soy milk is the only plant milk that will thicken like buttermilk, but you can use whatever plant milk you prefer
- White Vinegar 1½ Tablespoons
- Vegan Butter ½ cup (113g)
- Vegetable oil of your choice ½ cup (117ml) *or more vegan butter melted
- Granulated Sugar 1¾ cup (350g)
- Salt ½ teaspoon
- Vanilla Extract 3 teaspoons (15ml)
- All Purpose Flour 2 cups (250g)
- Cake Flour 1 cup (120g) *see notes in body of the text article for more info on cake flour
- Baking Soda 2 teaspoons
- 1 Can Pineapple Rings *see notes above
- 1 Jar Maraschino Cherries
- Preheat the oven to 350°F
- Grease your muffin pans or cake pan generously with professional bakery pan grease DO NOT USE PARCHMENT PAPER LINERS
- First prepare the sugar schmear by melting the vegan butter in a medium sauce pot then add the brown sugar whisking constantly while heating until the sugar is dissolved and bubbling
- Remove from the heat then pour about 2 Tbs into each of the greased cavities of the muffin tins or pour the entire sugar mixture into greased cake pan for the larger family style cake
- Arrange the pineapple slices into the pan *if using a cake pan or place one pineapple ring into each muffin cavity
- Place a maraschino cherry into the center of each pineapple ring
- Next prepare the cake batter by combining the vegetable oil with the melted vegan butter together with the vanilla extract in a small bowl or glass measure and set it aside
- Combine the soy milk with the vinegar and let stand for 5 minutes to thicken.
- *If you are not using soy milk which is the only plant milk that will thicken like buttermilk, you must still use the vinegar to aid in the reaction with the baking soda
- Sift all the dry ingredients together in a large mixing bowl with the sugar.
- Pour all the wet ingredients into the dry ingredients and whisk smooth
- Pour the cake batter over the arranged pineapples and cherries in the cake pan or scoop the batter into each muffin hole filling each cavity almost to the top with batter
- Bake immediately in a preheated 350°F oven for about 20-25 minutes or when a toothpick inserted into the center comes out with moist crumbs
- If baking in the larger 9" pan it may take a few minutes longer, but the toothpick test if the best indicator to know when it is done
- Let the cake cool slightly in the pans but not enough to let the sugar cool and stick in the pans or they will be impossible to unmold
- I usually let them cool for just 5 minutes
- While the pans are still hot unmold onto a wire cooling rack with parchment paper under it to catch the excess sugar drips
- I like to serve these cakes still warm, but read more below for storage information
For longer storage refrigerate for up to 1 week wrapped well
For those wanting to make the pineapple buttercream filling for the baby bundt style cakes
I simply took about 1½ cups of my favorite buttercream recipe, which happens to be the American Style
Because I am super lazy!
Added in a well drained ½ cup of crushed pineapple and 2 teaspoons of Spiced Rum Extract from Olive Nation!
If you want to go check out Olive Nation they are offering a 20% discount code for your order just for hanging out with me!