Vegan Pineapple-Upside Down Cake

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Total Time
35mins
Prep 10 mins
Cook 25 mins

Pretty simple for an upside-down cake.

Ingredients Nutrition

Directions

  1. Preheat oven to 350 degrees.
  2. Mix flour, sugar, baking soda, and salt in a large bowl.
  3. Pour juice off can of pineapple into 1 cup measuring cup--it should be about 3/4 cup juice. Add water to make 1 cup.
  4. In a separate bowl, combine apple sauce, lemon juice and juice water.
  5. Dump pineapple chunks into the bottom of a 12 inch spring form pan (you could use an 8x8 or other sized spring form, just adjust cooking time).
  6. Sprinkle with brown sugar.
  7. Quickly mix wet ingredients into dry, stirring quickly to combine ingredients well and get out the big lumps.
  8. Pour into pan on top of the pineapple/brown sugar mix.
  9. Bake for 25-35 minutes or until golden on top and a toothpick inserted in the center comes out clean.
  10. Let cool and loosen sides of cake from pan. Place serving plate on top of cake.
  11. Flip cake over onto serving plate and remove pan bottom.
Most Helpful

4 5

This was very tasty! I made it in a 10-inch springform pan and used the maximum amount of cooking time and it turned out nicely. It probably needed several hours to cool, but I only had about 90 minutes so I put it in the refrigerator and that did the trick. My can of pineapple yielded 1 cup of juice so I did not use the water, and I used unsweetened applesauce. I would make this again when cooking for vegans or if I wanted a lower-fat cake!